Mayonnaise - By Vahchef @ Vahrehvah.com

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola oil is more budget-friendly.

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative, while egg whites are cheaper than whole eggs.

Start by checking the freshness of the eggs by placing them in water; fresh eggs will lie flat at the bottom.

Break the egg in the center and separate the yolk from the white, ensuring no traces of egg white remain.

In a bowl, mix the egg yolks with 1/4 teaspoon of mustard, 1/2 teaspoon of salt, and a pinch of pepper powder.

Add 1 tablespoon of vinegar and 1/2 lemon juice to the yolk mixture and whisk together.

Slowly drizzle in 50 ml of vegetable oil while continuously whisking in one direction, ensuring the oil is fully incorporated before adding more.

Once the mayonnaise thickens, you can add another 50 ml of corn oil, continuing to whisk until the desired consistency is achieved.

If the mayonnaise curdles, do not discard it; instead, transfer it to a new bowl and start over with a fresh egg yolk, adding the curdled mixture slowly while whisking to rectify it.

Once the mayonnaise is ready, it should be thick and able to form peaks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens