You tried it… but your mayonnaise went “crazy” and you had to throw it away… Wait! We’ll explain the trick for recovering it!
What is mayonnaise and how is it made?
Mayonnaise has a creamy dense consistency. It’s generally a pale yellow colour and is eaten cold. It originates from classic French cuisine, but is now found throughout the world as a condiment in various recipes and as a base for many other sauces.
Egg yolks 8
Seed oil 250 g
Mustard 1 teaspoon
Salt and white pepper to taste
Lemon (juice) to taste
Vinegar to taste
- Put the egg yolks, mustard (A-B), salt and a little lemon juice (which you can add even after having incorporated the oil) into a bowl or planetary container; mix briefly with a whisk then let sit for 3-4 minutes.
- Incorporate the seed oil in a thin drizzle (C) beating the mayonnaise with the whisk in a continuous action (D).
- Continue until the oil is completely incorporated (E), then add a little vinegar.
- For the presentation, put the mayonnaise (FG) in a gravy boat.
To make this sauce successfully, the temperature of the egg yolks must not be too low; the oil must also be incorporated in very thin drizzle to avoid the formation of lumps.
The secrets to a stable emulsion
Mayonnaise is an emulsified sauce, in other words, a sauce that has the characteristic of combining a fat and a liquid substance, which in their natural states tend to remain separate. To ensure that the droplets of one of the two elements are distributed inside the other, thus creating the emulsion, there are two methods: the amount of fat is increased compared to the liquid substance, prolonging the duration of the emulsion; or one adds the emulsifying substances to the compound which binds the aqueous and fat components (egg yolks, mustard, soy lecithin, gelatine) making the mixture stable.
To make a stable emulsion, and therefore a good mayonnaise, we have to take some basic precautions, namely:
- accurately follow the doses indicated in the recipe;
- check the temperature of the ingredients, which must be about 15 °C for the oil;
- use fresh eggs, which have a higher lecithin content;
- incorporate the fatty substance a little at a time, energetically;
- always add an acidic substance (for example mustard), which helps the egg proteins thicken;
How to recover a curdled mayonnaise?
Who has never experienced the disappointment of seeing their mayonnaise curdle, “go crazy”? To remedy defective emulsions – non-homogeneous and lumpy –this is what we do:
- place a small quantity of lumpy mayonnaise in a clean container;
- add some fresh yolks, warm water or vinegar (in the case of mayonnaise, mustard, which is an excellent emulsifier);
- begin to beat the emulsion again with a clean whisk;
- gradually and in small quantities, add the rest of the curdled mayonnaise, until it is done.