Mayonnaise from raw egg yolk

Raw Egg Yolk Mayonnaise

Preparation time: 10 minutes
Total time: 10 minutes
Number of servings: 1 cup of mayonnaise (approximately 250 ml)

Mayonnaise is an iconic sauce with a rich history in world cuisine. From salads to sandwiches, it is a versatile ingredient that adds a creamy texture and flavor to our dishes. This raw egg yolk mayonnaise recipe is quick, simple, and, most importantly, easy to make, providing you with a fine result without the risk of curdling.

Ingredients
- 2-3 raw egg yolks (fresh)
- 1 tablespoon of mustard (preferably Dijon for a stronger flavor)
- A pinch of lemon salt (or lemon juice)
- Oil (approximately 200-250 ml, depending on the desired amount)

Necessary utensils
- A deep bowl
- A mixer or electric whisk
- A spatula
- A bottle for storing the mayonnaise (optional)

Step-by-Step Instructions

1. Preparing the ingredients: Make sure all ingredients are at room temperature. It is essential that the eggs and oil have been at room temperature for at least an hour to achieve a good emulsion.

2. Mixing the base ingredients: In a deep bowl, add the 2-3 raw egg yolks. Add the mustard and lemon salt. Use the mixer to blend the ingredients for about 10-15 seconds until you achieve a homogeneous mixture.

3. Adding the oil: Start pouring the oil very slowly while continuing to mix. It is important to add the oil gradually to allow emulsification. Keep mixing constantly to prevent the mayonnaise from curdling.

4. Checking the consistency: As you add oil and the mayonnaise starts to thicken, stop and check. If you desire a tangier mayonnaise, you can add more lemon salt (powdered or dissolved in a little water).

5. Adjusting the consistency: If the mayonnaise becomes too thick, add a splash of warm water and mix again. Repeat this process until you achieve the desired texture.

6. Finalizing the mayonnaise: Once you have reached the desired consistency, taste and adjust with lemon salt or mustard if necessary.

7. Storing: Transfer the mayonnaise to a clean container and seal tightly. It can be stored in the refrigerator for 3-4 days.

Practical Tips
- Using eggs: Choose fresh, high-quality eggs. Organic eggs are ideal for food safety and quality.
- Types of oil: Sunflower or canola oil are the most commonly used, but you can experiment with olive oil for a more intense flavor.
- Variations: You can add crushed garlic for an aioli mayonnaise or fresh herbs (thyme, dill) for a more aromatic taste.

Nutritional Benefits
This mayonnaise is a good source of protein from the yolks and healthy fats from the oil, providing an approximate caloric intake of 700 calories per cup. It is a healthier alternative compared to commercial mayonnaise, which is usually full of preservatives.

Frequently Asked Questions
- Why does mayonnaise curdle? Typically, mayonnaise curdles when the oil is added too quickly or when the ingredients are not at room temperature.
- Can I use mayonnaise in salads? Yes, this mayonnaise is perfect for any type of salad, from potato salads to tuna salads.
- How can I enhance the flavor of the mayonnaise? You can add spices like paprika, curry, or even hot sauces to give it a personalized touch.

Serving Suggestions
Raw egg yolk mayonnaise pairs perfectly with vegetable salads, seafood salads, or as a topping for sandwiches and burgers. You can create a dip for grilled vegetables or a garnish for boiled eggs.

This mayonnaise recipe is not only quick and easy to make but also very versatile, challenging your imagination. So, don't hesitate to experiment and customize it to your taste. Enjoy!