Recipe
How to Make Homemade Mayonnaise: A Classic French Sauce
Ingredients
- 1egg yolk
- Justunder 1 tbsp white wine vinegar
- 1/2tbsp mustard
- 1/2tsp salt
- 150ml Taihaku sesame oil (untoasted sesame oil)
About "Classic Mayonnaise Sauce"
Learn how to make mayonnaise, a fundamental French sauce, from scratch using just five ingredients: egg yolk, salt, white wine vinegar, mustard, and Taihaku sesame oil (untoasted sesame oil). This guide explains the basic technique of emulsifying by whisking in oil bit by bit. You will learn pro tips to prevent failure, such as how to secure your bowl and how to add the oil. Once mastered, this basic mayonnaise serves as a perfect base for endless variations with herbs, spices, or ketchup.
Tips for Making "Classic Mayonnaise Sauce"
-
Prep
- Fold a damp kitchen towel into a long strip and place it under the bowl to secure it at an angle. This makes it easy to pour oil and whisk simultaneously when cooking alone.
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Prep
- Combine the egg yolk, white wine vinegar, mustard, and salt in the bowl first, whisking them thoroughly to create a stable base before adding any oil.
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Flavor
- The choice of oil greatly impacts the final flavor of the mayonnaise. This recipe uses high-quality Taihaku sesame oil (untoasted sesame oil) for a clean taste.
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Emulsification
- The lecithin in egg yolk acts as an emulsifier to bind oil and water. Unlike vinaigrettes, which separate because they lack egg yolk, mayonnaise remains stable and smooth.
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Adding Oil
- Avoid adding oil all at once. Drizzle it slowly in a thin stream down the tilted side of the bowl so it incorporates gradually and emulsifies smoothly.
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Whisking Technique
- Do not scrape the whisk against the bottom of the bowl, as this can impart a metallic taste and turn the mayonnaise gray. Whisk while keeping it about 0.5 mm off the bottom.
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Texture
- The amount of oil determines the thickness; more oil yields a firmer mayonnaise. Adjust by using slightly less oil if you prefer a runnier consistency.
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Shortcut
- For a quick version, place all ingredients in a tall blending jar and blend with a hand blender for about 30 seconds to instantly emulsify.
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Variations
- Use this classic mayonnaise as a base for endless variations, such as adding herbs, curry powder for a spicy kick, or ketchup for an aurora sauce.
Ingredients for "Classic Mayonnaise Sauce"
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How to Make "Classic Mayonnaise Sauce"
- 1
Fold a damp kitchen towel into a long strip, place it on the counter, and set your bowl on top at an angle to secure it in place.
- 2
Add 1 egg yolk, just under 1 tbsp white wine vinegar, 1/2 tbsp mustard, and 1/2 tsp salt to the bowl, and whisk well to create the base.
- 3
Hold the whisk slightly off the bottom of the bowl (about 0.5 mm). Slowly drizzle the Taihaku sesame oil in a thin stream down the tilted side of the bowl while whisking continuously to emulsify.
- 4
Once more than half of the oil is incorporated and the mixture thickens, it becomes less likely to separate. Continue whisking while adding the rest of the 150 ml of oil.
- 5
Once the mixture is glossy and smooth, your classic mayonnaise sauce is complete.
Detailed Commentary on "Classic Mayonnaise Sauce"
* Content organized by topics from the video.
Learning Classic French Mayonnaise from Scratch
The video kicks off with a cheerful 'Bonjour!' Today's theme is a technique-focused lesson on making everyone's favorite: mayonnaise. While many people rely on store-bought versions today, mayonnaise is actually a classic cornerstone sauce of French cuisine. In this video, we go back to the basics to show you how to make classic mayonnaise from scratch. By learning the deliciousness of homemade sauce and a few professional tips, you'll instantly elevate your everyday cooking.
Five Basic Ingredients for Mayonnaise
Making mayonnaise requires a simple set of five ingredients: egg yolk, salt, white wine vinegar, mustard, and oil. For a French-style mayonnaise, mustard is an essential element. In this recipe, we use a high-quality 'Taihaku sesame oil' (untoasted sesame oil). Since a significant amount of oil is incorporated into a single egg yolk, the aroma and quality of the oil you choose will greatly affect the final flavor. Choosing the right oil is key, so feel free to find your favorite to customize the taste.
How to Secure the Bowl for Solo Cooking
Let's dive into the preparation. Since making mayonnaise is usually a solo task, you need to pour the oil with one hand while whisking with the other. To make this easy, the chef shares his favorite trick for securing the bowl: fold a damp kitchen towel into a long strip and place it on the counter, then set the bowl on top. This holds the bowl firmly at an angle, which is crucial. Once secured, add 1 egg yolk, just under 1 tbsp white wine vinegar, 1/2 tbsp mustard, and 1/2 tsp salt to the bowl, and whisk them together first.
Mayonnaise vs. Dressing: The Science of Emulsion
Here, we explain the difference between mayonnaise and vinaigrette. Mayonnaise is essentially a type of dressing (known as 'sauce vinaigrette' in French). Standard vinaigrettes do not contain egg yolk, meaning they lack an emulsifying agent to bind the oil and acid, so they eventually separate into two layers. Mayonnaise, however, utilizes the natural emulsifying power of egg yolk to tightly bind the oil and liquid together, keeping the sauce beautifully smooth and stable.
Pro Tips: Adding Oil and Whisking Correctly
Once the egg yolk base is mixed, start adding the 150 ml of oil. Adding the oil too quickly will cause the mixture to separate and fail. The secret is to drizzle the oil slowly down the tilted side of the bowl. This allows the oil to glide naturally into the base in a thin stream, making it easy to emulsify. Additionally, avoid scraping the whisk hard against the bottom of the bowl. Doing so can transfer a metallic taste and turn the mayonnaise a grayish color. The pro technique is to whisk while keeping the head about 0.5 mm off the bottom.
Classic Mayonnaise and Endless Variations
Once more than half of the oil is incorporated and the mixture thickens, it becomes much more stable and less prone to separating. Keep whisking until all 150 ml of oil is fully emulsified into a glossy, beautiful sauce. The more oil you add, the firmer the mayonnaise will be, so you can reduce the oil slightly if you prefer a looser texture. This classic mayonnaise serves as a base for endless variations: add chopped herbs for 'herb mayonnaise,' curry powder for 'spicy mayonnaise,' or ketchup to make 'aurora sauce' (fry sauce).
Modern Shortcut: Mayonnaise in 30 Seconds!
While we've shown you the traditional hand-whisked method, the chef also shares a modern shortcut using a hand blender. Simply place all the ingredients (egg yolk, salt, vinegar, mustard, and oil) together in a tall, narrow blending jar. Insert the hand blender, turn it on, and in just 30 seconds, you'll have perfect mayonnaise! To the skeptical assistant who asks, 'Is it really that easy?', the chef replies, 'Let's try it!' and wraps up the video by promising a live demonstration in the next episode.
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ごとちゃんねる
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