Introduction
Ah, mayonnaise—the ultimate condiment that can elevate a simple sandwich into a gourmet delight. But let’s be honest, store-bought mayo, while convenient, often lacks that special something. It’s like the difference between a hug from a distant relative and a warm, cozy hug from your favorite aunt. One is just okay, and the other makes you feel like you’re home.
That’s why today, we’re diving into the world of homemade mayonnaise sauce, but not just any mayo—herb-infused mayo! Imagine the creamiest, most flavorful mayo you’ve ever tasted, made right in your kitchen. It’s a game-changer, and once you try it, you’ll never go back to the jarred stuff again. Plus, it’s ready in just 10 minutes!
Key Recipe Stats
Here’s what you need to know before you start:
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 1 cup (can easily be doubled or tripled)
- Calories: 1200 per cup (yes, it’s rich, but it’s worth it!)
- Dietary Tags: Gluten-Free, Vegetarian
Ingredients
Here’s what you’ll need to whip up this magical condiment:
- 2 large egg yolks (room temperature is key, so don’t skip this step!)
- 1 tablespoon freshly squeezed lemon juice (or vinegar, if you prefer a tangier mayo)
- 1 cup (250 ml) neutral oil like canola, grapeseed, or avocado oil (for a lighter taste)
- 1 teaspoon Dijon mustard (optional, but it adds a nice zing)
- 1/2 teaspoon salt (or to taste)
- 1/4 cup fresh herbs of your choice, finely chopped (parsley, dill, chives, tarragon, or a mix—go wild!)
- 1 tablespoon water (if needed for thinning)
Step-by-Step Instructions
1. Get Your Eggs Ready
In a medium bowl, whisk together the egg yolks, lemon juice, mustard, and salt until smooth. Make sure your egg yolks are at room temperature. If they’re straight from the fridge, give them a quick warm water bath for 5 minutes.
2. Slow and Steady Wins the Race
With a hand mixer or whisk in hand, start drizzling the oil into the egg yolk mixture very slowly. We’re talking a drop at a time, people! This is crucial for emulsification. If you pour too fast, you’ll end up with a sad, separated mess.
3. Patience is a Virtue
Keep whisking or mixing until you notice the mixture starting to thicken. This should happen around the time you’ve used about half the oil. Once it’s thick and creamy, you can speed things up a bit, but still, no rushing!
4. Add the Herbs
Once all the oil is incorporated and you’ve got a beautiful, thick mayo, stir in your chopped fresh herbs. If it’s too thick, add a tablespoon of water to thin it out.
5. Taste and Adjust
Give it a taste and add more salt, lemon juice, or herbs if needed.
6. Done and Delicious
Transfer your homemade herb mayo to an airtight container and refrigerate for at least 30 minutes to let the flavors meld together.
Pro Tips for Perfect Mayo
- Use Room Temperature Eggs: This is non-negotiable. Cold eggs won’t emulsify properly.
- Don’t Over-Whisk: Once it’s thick and creamy, stop. Over-whisking can thin it out.
- Add a Drop of Water: If it’s too thick, a little water can save the day.
Nutritional Information
Here’s the lowdown on the numbers for 1 cup of homemade herb mayo:
| Nutrient | Value (per serving) |
|---|---|
| Calories | 1200 kcal |
| Total Fat | 133g |
| Saturated Fat | 18g |
| Cholesterol | 380mg |
| Sodium | 1200mg |
| Total Carbs | 0g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 12g |
Tips, Variations, and FAQs
Storage Tips
- Refrigerate: Keep your homemade mayo in an airtight container in the fridge for up to 1 week.
- Freezing: Not recommended, as mayo can separate when thawed.
Flavor Variations
- Garlic Mayo: Add 1-2 minced garlic cloves to the mix for a savory twist.
- Smoky Mayo: Stir in a pinch of smoked paprika or chipotle peppers for a smoky flavor.
- Spicy Mayo: Add a dash of hot sauce like Sriracha or a diced jalapeño.
FAQs
Q: Can I make this vegan?
A: Yes! Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, left to gel for 5 minutes) or a mashed avocado as a substitute for the egg yolks.
Q: What if my mayo doesn’t thicken?
A: Don’t panic! If it’s too runny, start over with a new egg yolk in a clean bowl. Slowly whisk in the failed mayo, and it should emulsify.
Q: Can I use dried herbs?
A: Sure, but use about half the amount since dried herbs are more potent. Fresh herbs give the best flavor, though!
User Engagement
We’d love to hear from you! What’s your favorite herb combination? Do you have a secret ingredient that takes your mayo to the next level? Drop a comment below and let’s get the mayo party started!
If you loved this recipe, don’t forget to give it a 5-star rating and share it with your friends and family. Happy cooking!
Final Tip: Homemade mayo is incredibly versatile. Use it as a dip, a sandwich spread, or even as a base for salad dressings. The possibilities are endless, so get creative and enjoy!
