Velvety Lemon-Mustard Mayonnaise - photo 1
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Velvety Lemon-Mustard Mayonnaise

Additions Appetizers Vegetarian Dishes 15 min Medium 9 wyświetleń ~5.65 PLN - (0)
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Description

Discover the secret to the perfect homemade mayonnaise that will forever change your perception of this popular condiment. This recipe is the essence of creamy, velvety texture combined with a refined flavor. The secret lies in the perfect balance between the sharpness of Dijon mustard and the refreshing hint of freshly squeezed juice and aromatic lemon zest. Unlike store-bought versions, this mayonnaise is free from unnecessary preservatives and fillers, and its taste is incomparably richer. It is incredibly versatile – perfect as a base for salads (e.g., classic vegetable salad), a luxurious addition to sandwiches, hard-boiled eggs, homemade burgers, or baked potatoes. Its bright yellow, appetizing color and thick, stable texture make it look beautiful on the table. Preparing it from scratch is an incredibly satisfying experience that allows you to fully control the quality of the ingredients and the final flavor.

Ingredients (8)

Servings:
6
  • Egg yolk 2.2 szt.
  • Dijon mustard 10 g
  • Lemon juice 15 ml
  • Rapeseed oil 250 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz biały mielony 2 szczypty
  • ✨ Opcjonalne
  • Musztarda francuska 0.3 łyżek
  • Lemon zest 2 g
💰 Szacowany koszt dania: ~5.65 PLN (0.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare all the ingredients. This is the most important step! Take the eggs and oil out of the fridge at least 1-2 hours before starting. All ingredients MUST be at room temperature. This is the key to success, as cold ingredients will cause the mayonnaise to curdle (separate). Get all the necessary tools ready.

Ingredients: Egg yolk, Dijon mustard, Lemon juice, Rapeseed oil
Use a stable, medium-sized bowl (glass or metal). To prevent it from sliding during whisking, place a damp cloth underneath it. Prepare a whisk, a hand mixer with whisk attachments, or a blender.
2

In a prepared bowl, place two egg yolks. Add a heaping teaspoon of Dijon mustard and freshly squeezed lemon juice. Using a whisk or a mixer on low speed, start vigorously mixing the ingredients. Whip for about 1-2 minutes until the mixture becomes smooth, slightly lighter in color, and gently frothy. This creates the base of our emulsion.

Ingredients: Egg yolk, Dijon mustard, Lemon juice
Do not skip this step! A good combination of egg yolks with mustard and lemon juice is the foundation of stable mayonnaise. Mustard contains lecithin, which, like the yolk, is a natural emulsifier.
3

Start the most important stage – emulsifying. Without stopping the beating, begin to add the oil. Add the first 50 ml of oil literally DROP BY DROP. Imagine a dripping faucet – that’s the pace you need. Each drop must be absorbed by the egg mixture before you add another. You will notice that the mixture starts to slowly thicken and become creamy.

Ingredients: Rapeseed oil
This is the moment when mayonnaise most often curdles. Adding the oil too quickly at the beginning will prevent the emulsion from forming. Be patient! Use a jug with a small spout or an oil bottle to precisely dose the oil.
4

When the mixture noticeably thickens and you see that the emulsion is stable (after adding the first 50-70 ml of oil), you can start pouring the oil a bit faster – in a very thin, continuous stream. Keep whisking vigorously the whole time. Pour the oil slowly and steadily until you have used it all. The mayonnaise will become thicker and lighter.

Ingredients: Rapeseed oil
If you are using a hand mixer, maintain medium speed. If you notice oil collecting on the surface, stop adding it immediately and beat the mixture until the oil is completely absorbed. Only then continue adding.
5

When all the oil has been absorbed and the mayonnaise reaches the desired thick consistency, it's time to season. Add salt and white pepper. Taste the mayonnaise and add more salt or a bit of lemon juice if you prefer a bolder flavor. Gently mix everything until the ingredients are combined.

Ingredients: Salt, Pieprz biały mielony
White pepper is better than black because it doesn't create dark specks in mayonnaise, maintaining its aesthetic appearance. Always taste the seasoning at the end, as their flavor develops during mixing.
6

Now it's time for optional additions that will make your mayonnaise special. Using a spatula or spoon, gently fold in the Dijon mustard and freshly grated lemon zest. Stir only until the ingredients are combined to avoid 'breaking' the mayonnaise and ruining its fluffy texture.

Ingredients: Musztarda francuska, Lemon zest
Remember to wash the lemon thoroughly and pour boiling water over it before grating the zest. Grate only the yellow part; the white (albedo) is bitter and would spoil the taste of the mayonnaise.
7

Transfer the prepared mayonnaise to a clean, sterilized jar. Seal tightly and place in the refrigerator for at least 30 minutes before serving. Chilling will allow the flavors to meld, and the mayonnaise will thicken further and stabilize its consistency.

If the mayonnaise is too thick for your needs, you can thin it out by adding a teaspoon of warm (not hot!) water and gently mixing. Do this carefully to avoid breaking the emulsion.

Fun Fact

💡

One of the most popular theories suggests that mayonnaise (fr. mayonnaise) was created in 1756 by a French chef of the Duke de Richelieu. After capturing the port of Mahón in Minorca, the chef, lacking cream for the traditional sauce, improvised by creating an emulsion of oil and egg yolks. He named it 'mahonnaise' in honor of the victory.

Best for

Dodatek do dań z grilla Baza do sałatki jarzynowej Do kanapek i burgerów Dip do warzyw i frytek

Tips

🍽️ Serving

Serve chilled in a small, elegant jar or porcelain bowl. Before serving, you can garnish it with fresh dill, chives, or a few mustard seeds. It pairs perfectly with hard-boiled eggs, smoked salmon, shrimp, and as a dip for roasted root vegetables.

🥡 Storage

Store mayonnaise in a tightly sealed glass jar in the refrigerator. Due to the fresh ingredients and lack of preservatives, it should be consumed within 5-7 days. Mayonnaise should not be frozen, as it will completely lose its texture after thawing.

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