“Parce que la vie, c'était un peu comme la mayonnaise. Faite de choses simples, comme des jaunes d'oeuf et de l'huile, et qu'il ne fallait surtout pas brusquer mais qu'un effort régulier transformait en le plus savoureux des mélanges.”
― Romain Puértolas, La petite fille qui avait avalé un nuage grand comme la tour Eiffel

(“Because life is a bit like mayonnaise. Made of simple things, like egg yolks and oil, and that should not be abrupt, but a regular effort turned into the tastiest mixes.”
― Romain Puértolas, The Little Girl Who Swallowed A Cloud As Big As The Eiffel Tower)

Wonder why making mayonnaise at home? Just look at the label of your favorite brand. Canola or soybean oils (both hydrogenated, high in trans fats), calcium disodium EDTA (toxic to cells), potassium sorbate (genotoxic to white blood cells), and high fructose corn syrup (can be harmful to liver), ―this is yet not the worst combination your money can buy as a product they call "mayonnaise". On the contrary, homemade mayonnaise is much easy to prepare, tastier, and way more healthier than any mayonnaise bought from the store.

Ingredients

• 6-12 quail eggs (which is better) or 1-2 chicken eggs (need special treatment);
• 150 mL vegetable oil (better sunflower or olive (mayonnaise might have a little bitter taste);
• ½ teaspoon lemon juice;
• ½ teaspoon mustard (dry mustard);
• ½ teaspoon sugar;
• ½ teaspoon salt;
• a pinch of black (or red, cayenne) pepper.

First that you need to know is that all the products should be fresh (especially eggs) and of room temperature. Second is that if chicken eggs are used (instead of quail eggs) they must be processed in a double boiler to avoid risk of potential poisoning (salmonella).

Put the eggs, salt, sugar and pepper into a deep bowl, add mustard. If you use chicken eggs, stir the mixture with a whisk and process in a double boiler for 1 minute up to 150F (65C), then cool to room temperature. Optionally you may do it only with the yolks, but add a little water (1-2 tablespoons and also add 1-2 tablespoons of white wine vinegar).

The best way to make mayonnaise if to use immersion hand blender or a whisk. Add oil to the mixture gradually, blending the mixture all the time.

Continue to add oil and blending the mixture until it gets color and consistency of mayonnaise.
Some tips: if it’s not dense enough add one more yolk, you may also add more mustard and/or vinegar, so it would be more rich in taste. Keep in mind that olive oil adds some bitterness, so I would recommend using sunflower oil or mixing it with olive oil 50/50.

Ready homemade mayonnaise can be stored in the fridge sealed for up to three days.

BON APPETIT!

ENJOY RESPONSIBLY

(Even homemade mayonnaise is not the healthiest food on Earth!)

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You can find a lot more various food recipes in my blog.
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Cheers and have a great day!

Sincerely yours, @richman

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