Homemade mayonnaise with Wösel Apple Cider Vinegar

Homemade mayonnaise with Wösel Apple Cider Vinegar

Have you ever wondered what mayonnaise is made of? Oil, sugar, egg yolk powder, mustard powder, skimmed milk powder, preservatives, food colouring … oeh… etc. However, there is something irresistible in homemade mayonnaise, especially when you don’t enjoy the taste of sour cream or it cannot be consumed for another reason. There is actually nothing complicated about making mayonnaise at home. Admittedly, my mayonnaise did not work out the first time, because I added all the ingredients at once to the mixing bowl and the result was a cloudy, oily mass. If you take the time to read a bit of my writings, I think you will be able to avoid any trouble at home. The important thing about making mayonnaise is that first you need to whisk the eggs into a foam, and then add oil in portions, with seasoning left for last.

To prepare homemade mayonnaise, you will need:

Choose a container with high edges for whipping mayonnaise and a whisk for whipping. I used the container and the whisk that came with my hand blender set. You can probably make do with a regular whisk, but in this case, set aside time and muscle mass. An electric whisk makes it quick and easy to prepare mayonnaise.

The first step in the preparation of mayonnaise is the removal of yolks from the egg white. I cracked the egg against the edge of the bowl and separated the yolk from the egg white. I poured the yolk into a container with high edges, I did the same with another egg. I whipped the eggs into a foam and added oil bit by bit. Be sure to keep in mind that every time you pour in more oil, whisk the previous oil poured in together with the egg into a mayonnaise-like foam, otherwise your mayonnaise preparation may go sideways, as mine did the first time.

When the eggs and oil have been whipped into a foam, it’s time for seasoning. On a few occasions I have made mayonnaise with Dijon mustard, but I decided to put the recipe together using Põltsamaa Strong Mustard. And, to be quite honest, it somehow tastes better. I used honey as a sweetener, but agave syrup or plain sugar is also well-suited. If you decide on sugar, then add sugar as soon as you start whipping the yolk, as the sugar crystals will dissolve faster. When choosing sugar, it is definitely worth giving preference to the unrefined option. The darker the sugar, the more molasses it contains, with the latter being considered a super-nutrient, which, admittedly, is still considered a by-product of white sugar by the sugar industry.

I added salt and pepper to taste. If you do not happen to have white pepper at home, black pepper is also suitable. For salt, I used Himalayan pink salt. I have remained true to pink salt for many years, as it supposedly contains 84 minerals. When I happen to use regular table salt from time to time, I tend to over-salt foods because pink salt is much less salty.

Since vinegar liquefies the resulting foamy mass, it seems logical to me that it should be added last, with the Worcester sauce.

Voilà… you’re done. But… if you feel you would like to add more flavour, you can add garlic or herbs. Paprika powder is also good, or perhaps adding a little chopped pickled cucumber.

Mayonnaise is well suited: for making stuffed eggs, salad dressing, dipping, next to the roast, etc.

All in all, self-made is well-made. In addition to the fact that self-made mayonnaise tastes good, it does not contain dyes, suspicious powders or preservatives. It’s worth experimenting.

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