Did you ever think that you can make mayonnaise in a mini food processor? You can, and it is not difficult to do. You just need two egg yolks, salt, lemon juice and a little water. And if you want to enrich your mayonnaise with some other ingredients, like mustard or anchovies, you need very little of them too.
Step 1:
Start with placing the egg yolks in a small bowl of warm water. You need to do this to have good whipped eggs for your mayonnaise. And it will be easier to puree the egg yolks in a mini food processor.
Step 2:
Whip the egg yolk in a small bowl for 5 minutes until you get something similar to a commercial product like white and fluffy.
Step 3:
Add mustard and anchovies, add just a little of them, or they will be too much for your mayonnaise recipe.
Step 4:
Add lemon juice or white wine vinegar, don’t add extra juices because the lemon will be enough, but if you want to add them for better taste, add them in a bit of amount.
Step 5:
Start making your mayonnaise in a mini food processor; use your favorite type of food processor like the one that is 800 RPM or less. First, add the egg yolks; then slowly add salt to taste and very little of any other ingredient you added to your mayonnaise recipe.
Step 6:
Continue to add little of any ingredient, like mustard or anchovies, until you don’t feel that your mayonnaise is too sour. This is only to make the mayonnaise more flavorful and natural than commercial ones. When you feel that it is done, stop adding more of any ingredient.
Step 7:
Blend for one minute in a mini food processor. Place the bowl of mayonnaise in a refrigerator; let it cool for at least two hours before using it again in your recipe; this way, you will minimize the risk of getting an unpalatable mayonnaise recipe by putting it too soon on your eggs salad or any other dish.
Step 8:
Add some olive oil. This is not the necessary step, and you can skip it; but this makes the mayonnaise more creamy, more appetizing and also more stable. Use up to three tablespoons of olive oil for this recipe, but if you use a low-quality oil, then go on adding it until you get perfect mayonnaise.
Step 9:
Sprinkle some salt on top and settle for at least 15 minutes before using it for your recipe. When we add good quality ingredients to our recipes, we don’t have to add extra ingredients to compensate for bad ones.
Step 10:
Pour your mayonnaise into small jars with tight lids or plastic containers with tight caps; do not use flip tops. Store in a refrigerator; you can keep it for at least two weeks. This way, you will increase the shelf life of your mayonnaise, and you will have great mayonnaise on demand. You can also freeze your mayonnaise for up to two months.
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Conclusion:
In conclusion, We can say that mixing mayonnaise in a mini food processor is not tricky. You will have good mayonnaise with just little ingredients and no complicated or risky procedures, like adding too much oil. As you can see, it is easy to make mayonnaise in a mini food processor; you need to follow the steps that I explained. Don’t forget to respect the principles of nutrition when making recipes involving mayonnaise.
FAQs:
What types of ingredients should you not add to your mayonnaise?
To avoid spoiling your mayonnaise, you should not add water or water-based ingredients like vinegar or lemon. Also, do not add any liquid oil base ingredient like olive oil or sunflower oil; this will make your mayonnaise go bad faster than expected.
