Mayonnaise is widely popular among Malaysians as a spread in burgers and sandwiches, served as a dipping sauce with deep-fried foods, such as fried chicken and/or seafood, and as a salad dressing. And not forgetting the simple and fast tuna mayo sandwich, where the mayonnaise is mixed in with canned tuna flakes.
However, we do hear comments from some people that they are concerned with the additives, stabilizers, flavourings or preservatives that come with commercial mayonnaise. Also, some voice out that they may not be able to use up a jar of mayonnaise in time and ended up expiring in the refrigerator.
To address these concerns, we have decided to come up with a homemade mayonnaise recipe. You will be amazed that you only need six ingredients to make our mayonnaise, and it can be easily prepared in under 20 minutes. It is so easy to make that you can just whip up some and use it for the day to avoid wastage. If you can’t use up all, it can be refrigerated in the fridge in a glass jar for up to 3 days.
Homemade mayonnaise is best made with fresh and hygienic eggs as it involves using raw egg yolks. QL Omega egg yolks are a great choice for this rich savoury spread, as they are fresh, produced under stringent hygiene conditions, and best of all, contain only 50% cholesterol compared to normal eggs in the market.
We have also suggested a few steps to cook the mayonnaise if you have concerns with consuming raw egg yolks. Cooked mayonnaise can last longer, about a week in the refrigerator.
|4||QL Omega egg yolks|
|½ cup||of light tasting vegetable oil (such as corn, canola or light olive oil) (about 125ml)|
|2 tbsp||lemon juice|
|Pinch of salt and white pepper for seasoning (or to taste)|
- Whisk egg yolks, water, pinch of salt (or to taste) and lemon juice with a food processor, a blender (or immersion blender), a stand mixer, or manually with a wire whisk. Food processor is probably the most convenient method as you need to pour in the oil slowly through the feed tube when the motor is running. You can also do this with a blender by pouring in the oil through the hole in the lid when blending (motor running).
- Slowly pour in the oil, a little bit at a time, in a small stream, blend or whisk thoroughly to emulsify, then repeat the process until you get the desired consistency and thickness. You may not need to finish up all the oil.
- Season with white pepper if desired. You can also add in chopped fresh chives, parsley, Dijon mustard powder or cayenne pepper powder for extra flavour.
- It can be refrigerated in the fridge in a glass jar for up to 3 days.
QL Kitchen Tips:
- If you are concerned about consuming raw eggs, whisk the egg yolks, lemon juice, water and salt until frothy on a double boiler or a heatproof bowl over a pot of simmering water on low heat (the bowl or double boiler should be heated by steam and not touching the water), continue to whisk the mixture for 3 – 4 minutes until a thermometer registers 160°F or 71°C, or the mixture is creamy and pale yellow. Then let the mixture cool down before transferring to a blender, food processor, stand mixer or whisk to emulsify the oil.