Let’s Get started with Whole Egg Mayonnaise Recipe
We all know how widely mayonnaise is used in almost every cuisine in the world these days. Starting from the Arabic shawarma to Japanese okonomiyaki. Now that you know it is so widely used, although one thing you might not know is that mayonnaise is actually one of the mother sauces and has hundreds of derivatives. And I am pretty sure that you have seen a few of its derivatives in Subway itself. So let us move ahead with this whole egg mayonnaise recipe with a blender!
Uses of Mayonnaise
There are so many countless numbers of dishes in which you can use mayonnaise. Let it be a snack, breakfast, or a fancy main course. I use it very widely as a dip for some Momos or a topping for some potato chips! Even as a dressing for an Easy Coleslaw Salad. The possibilities are endless.
Crispy Potato Chips!
There are a number of problems we face with mayonnaise in general. But with this Homemade Whole Egg Mayonnaise, we need not worry about that.
Let me answer all your queries!
Why is Commercial Mayonnaise Unhealthy?
What is wrong with Commercial Mayonnaise?
What do I do with the Egg Whites after making Mayonnaise?
So there you go! Now that we know why this recipe is different and better let’s move to the components of the Whole Egg mayonnaise recipe! Also, if you want to read more about the health effects of mayonnaise click here.
The better your eggs, the better your mayonnaise. It is simple to say, but what do we look for in our eggs? Mainly it is all in the yolk, the richer the yolk the better your texture becomes for your homemade mayonnaise recipe. You know you told it is rich when you have a very deep yellow colour. Which is difficult to find in regular white eggs. So go for country eggs if you can, if not then regular eggs work fine too. Click here to read more about different types of edible eggs!
So we already know that we are using the egg whites as well in this whole egg mayonnaise recipe. Just make sure you add some extra vinegar to get rid of the raw egg Smell.
The eggs and the oil are the only two main components of any mayonnaise. So, guys, this is the part where health comes into the whole recipe. As we already discussed how cheaper mayonnaise uses low-quality oil. So we know that what we have to do, that is using very good quality oil. You can get all fancy and add some extra virgin olive oil or if you like the regular taste of mayonnaise. Add some really good quality vegetable oil.
Vinegar normally acts as an emulsifying agent. Since we know normally oil and water do not know, similarly, the protein in the egg and oil needs an emulsifying agent to mix and form mayonnaise.
It also helps to get rid of the raw egg smell from the whole egg mayonnaise.
Mustard had mainly two roles in mayonnaise. To add flavor and stabilize the emulsion. Although vinegar does most of the job pretty we’ll need mustard to hold the emulsion for a long time. Otherwise after a while well get our protein and oil separate.
The Salt and Pepper
Seasoning your mayonnaise before emulsifying is a way better option than seasoning it in the later stage. You do not wanna disturb the emulsion by mixing the salt and pepper later on.