Mayonnaise is nothing but a blend of egg yolks and oil, with a little bit of acid and vinegar thrown in for a tangy taste. Preparing mayonnaise at home is a pretty straightforward process, and you can easily prepare it at home with just four common ingredients found in every kitchen.

How to prepare mayonnaise at home?

Ingredients

• First take two large-sized eggs
• Two tablespoons freshly squeezed lemon juice. You can use vinegar also in case lemon juice is not available.
• A cup of neutral flavored oil like walnut oil, olive oil, or sweet almond oil.
• Half tablespoon of black salt

Equipment required

• Strong wire whisk
• A Deep bowl to prevent splashes when you whisk the mixture

Directions

• First and foremost, you need to separate egg whites and egg yolks. Keep aside the egg whites for later, and place the egg yolks in a bowl.
• Next, pour the lemon juice on the egg yolks and whisk them briskly.
• After that, start pouring oil into the mixture, a few drops at a time, while whisking constantly. Watch closely, and start pouring oil at a steady pace when you see the mayonnaise thicken.
• Keep a close watch on the mayonnaise to ensure that it has not thickened too much. If you feel that it has thickened than what is desired, add water slowly to thin the consistency.
• Once you see that the mayonnaise has become thick and fluffy, add finely-grained black salt. You can add a small amount of water if you think that the mayonnaise has become too thick for your lacking.

Important Tips for the best homemade Mayonnaise

You can use pasteurized eggs instead of raw eggs

Raw eggs can contain salmonella bacteria, which can lead to food poisoning in some instances. If you do not wish to take any risk, you can use pasteurized eggs which is boiled at a temperature that destroys the bacteria.

Use room temperature eggs

It is better to use eggs at room temperature and not cold eggs or eggs placed in a refrigerator. Cold eggs are not recommended as cold eggs could lead to diluted mayonnaise that may lack the desired thickness and consistency.

It is recommended to use lemon juice first

Lemon juice are required for protein breakdown in eggs. This way they blend better.

Season the mayonnaise with finely-grained salt

It is only recommended to add only a pinch of salt. Presence of acid and vinegar can make the mayonnaise rather salty.