Tired of your homemade mayonnaise always cutting? Don’t worry, it’s quite common. Like any sauce, mayonnaise consists of emulsifying two immiscible liquids with each other, in this particular case, water and olive oil. These cannot be mixed on their own, as the oil will always rise to the surface upon contact with water. That is why, to get mayonnaise to have a compact and creamy texture, surfactants are necessary.
Ingredients rich in proteins or lecithins such as eggs, acids such as vinegar or lemon juice and stabilizers such as salt help the water and oil to emulsify correctly. This is due to its ability to absorb part of the water from the mixture and break the oil into small droplets that remain suspended in it. To achieve this, chef Dani Martín, with more than 45,000 followers on TikTok (@elmantelenlamesa), explains what quantities you should have to make your homemade mayonnaise.
To prepare mayonnaise sauce for three people, first, you will have to cook three eggs for 12 minutes. After this time, remove the eggs with a slotted spoon to a container with ice and very cold water and leave them for a few minutes. This temperature contrast will help the shell come out the first time without sticking to the egg white. You will see how you can peel them easily and with little effort!
Next, put the eggs in the blender or food processor and, with the help of a measuring glass, extract 80 milliliters of water and 50 milliliters of olive oil that you will add to the mixture. Then add two tablespoons of vinegar (or, alternatively, lemon juice) and a pinch of salt. Then, blend all the ingredients at maximum power to combine the mixture. You can also use a hand mixer. If you see that you have a very thick texture or it is cut, simply add a splash more water or milk to correct the excess fat.
If you do not consume the mayonnaise immediately, you should pour the sauce into a glass container and put it in the refrigerator so that it does not spoil.
Mayonnaise can not only be cut due to excess, but also due to lack of egg with respect to the amount of water it should absorb. If the emulsion is curdled for this reason, add another egg yolk and turn the mixer on high speed until it finishes mixing.
