Are you tired of store-bought mayonnaise filled with additives and preservatives? Craving a truly fresh, creamy, and flavorful mayonnaise? Look no further! This recipe will guide you through making delicious homemade mayonnaise, perfectly complemented by creamy hard-boiled eggs. It's easier than you think, and the taste difference is incredible! This easy recipe is perfect for beginners and a fantastic addition to your healthy meal repertoire. Get ready to elevate your sandwiches, salads, and dips to a whole new level!
Ingredients:
For the Mayonnaise:
- 2 large egg yolks, at room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (freshly squeezed is best!)
- 1 cup high-quality vegetable oil (neutral-flavored like canola or grapeseed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water (optional, for adjusting consistency)
For the Hard-Boiled Eggs:
- 6 large eggs
- Enough cold water to cover the eggs
Instructions:
Making Perfect Hard-Boiled Eggs:
- Place eggs in a single layer in a saucepan. Cover with cold water by about an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover the pan, and let the eggs sit in the hot water for 10-12 minutes for perfectly cooked yolks.
- Drain the hot water and run cold water over the eggs until completely cool. This stops the cooking process and prevents green rings around the yolk.
- Gently tap the eggs all over to crack the shells. Peel under cold running water for easy peeling.
Making the Mayonnaise:
- Prepare your equipment: Use a tall, narrow container (like a tall glass or a blender) for making the mayonnaise. This allows for easier emulsification. A whisk works well, but an immersion blender makes quick work of it.
- Combine ingredients: Add the egg yolks, Dijon mustard, and lemon juice to your container. Whisk vigorously for a few seconds to combine.
- Slowly add oil: With the whisk or immersion blender running, slowly drizzle in the vegetable oil, a drop at a time initially, then a thin, steady stream. The mixture will begin to thicken as the oil emulsifies with the egg yolks.
- Season and adjust: Once all the oil is incorporated and the mayonnaise is thick and creamy, stir in the salt and pepper. Add a tablespoon of water if needed to adjust the consistency to your liking.
Tips for Success:
- Room temperature eggs: Using room temperature egg yolks is crucial for proper emulsification. Cold egg yolks are less likely to bind with the oil.
- Fresh ingredients: Freshly squeezed lemon juice makes a noticeable difference in the flavor.
- Don't rush: Add the oil slowly and steadily to ensure a smooth, creamy texture.
- Storage: Store homemade mayonnaise in an airtight container in the refrigerator for up to 5 days.
Delicious Variations:
- Spicy Mayo: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Garlic Mayo: Add 1-2 cloves of minced garlic.
- Herb Mayo: Stir in 1-2 tablespoons of chopped fresh herbs like parsley, chives, or dill.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used, but a general estimate for a serving of homemade mayonnaise is around 100-150 calories, with minimal carbohydrates and a moderate amount of fat. The hard-boiled eggs add protein and nutrients. Remember to adjust this based on your serving size.
This homemade mayonnaise recipe is a delightful way to elevate your cooking, offering a delicious and healthy alternative to store-bought options. The hard-boiled eggs provide a perfect complement, adding protein and creaminess. Enjoy!