How to get from the homemade mayonnaise recipe to a basic tartar sauce in 10 minutes.
This homemade mayonnaise recipe and tartar sauce making in your own kitchen might take a bit longer than get it straight out of the fridge but at least you know exactly what you feed your family with. It might be just me but I have some concerns with store bought mayonnaise. First of all, the preservatives and the ingredients. Starting with the vegetable oils used in them that we try to avoid.
I believe in the existence of healthy mayonnaise I just couldn’t find it yet. So in the time being, I’m going to make my own. How to? Easy! In fact much easier than you think.
Let’s see what we’ll need:
- 2 yolks of medium size eggs (Very important, make sure you use fresh eggs!)
- 0.1 litres olive oil (use only virgin and NOT extra virgin olive oil because extra virgin olive oil has a very strong taste and at the end it would give a completely different character to your mayo.)
- 2 teaspoons Dijon mustard (depending on your taste start with 1 teaspoon of mustard. Taste it after it’s mixed. If you like it with only 1 teaspoon of mustard, leave it that way. However, if you like it as we like it, put another teaspoon of mustard into the mixture.)
- Juice of half lemon
- Sea salt (amount depending on your taste)
- A spoonful of agave syrup or honey (completely optional it tastes perfect without any sweetener too)
- 250 grams sour cream or Creme Fraiche (if you decide to turn your mayonnaise into tartar sauce)
Step by step instructions of homemade mayonnaise:
- Break and separate eggs. You will only need the yolks. (I usually make ice cream with the whites. So basically double treat.)
- Pour the right amount of olive oil in a measuring jug. Get it ready.
- Whisk yolks in a mixing bowl. Pour oil very slowly into the bowl of whisked yolks. Pour only a few drops at a time whilst whisking constantly. You’ll see in thickening eventually. When it is thickened you can put the oil a bit faster but still in a slow and steady stream. Whisk until oil has incorporated completely.
- When mayonnaise is thick and fluffy, season it with the sea salt, honey, Dijon mustard and lemon juice. And there you are. Finished with the basic mayonnaise.
- Although as an addition you can easily turn it into tartar sauce. Add sour cream or cream fraiche to it. Stir thick sour cream in carefully before you serve. I usually use it when we have salad for lunch or dinner. (Mix streamed and cooled down vegetables with it. It gives a delicious base.)
- Keep homemade mayonnaise in the fridge refrigerated. Use it up for about 4 days.
Have you got all the tools you need?
Kneading out the every day life nuisances under the low humming noise of the airflow oven.