Homemade mayonnaise with boiled yolks

Ingredients for Making Homemade Mayonnaise with Boiled Yolks

  1. Large eggs 4 pieces
  2. 1.5 teaspoon salt
  3. Sugar 1 teaspoon
  4. Refined vegetable oil 400 milliliters
  5. Table vinegar 9% 1 tablespoon
  6. Mustard to taste
  • Main Ingredients Eggs, Mustard
  • Serving 7 servings


Medium pan, stove, kitchen gloves, mixer, deep blender bowl, glass, refrigerator, plate, plastic food container with lid, deep serving bowl, tablespoon, teaspoon, cutting board, knife, fork

Making homemade mayonnaise with boiled yolks:

Step 1: prepare the eggs.

Rinse the eggs thoroughly under running water and put in a medium saucepan. Fill the components with ordinary cold liquid from the tap so that it completely covers them, and put on medium heat. After boiling water, add here 1 teaspoon of salt and cook the eggs exactly 10 minutes. After the allotted time has passed, turn off the burner, and put the pot using tacks in the sink under a stream of cold water. Leave the eggs for a while alone, so that they become room temperature.

Now with clean hands we clear them of shells and put them on a cutting board. Using a knife, we make a neat cut in a circle. Then we divide the halves and get out of one boiled yolk. We lay the two component eggs on a clean plate and leave them aside for a while.

Step 2: prepare homemade mayonnaise with boiled yolks.

We put the boiled yolks in a deep bowl for the blender and pour the remaining salt and sugar here. Using a tablespoon or fork, we carefully rub everything until a homogeneous mass is formed.

Pour half the vegetable oil into a glass and start making mayonnaise.
Using a mixer, beat the yolks until light. Be sure to parallel with this thin stream pour vegetable oil into a container from a glass. Attention: we use the appliance at high speed. When the mixture begins to turn into mayonnaise and the first portion of the oil is used up, turn off the mixer.
Now pour the vinegar into the bowl and mix everything with a tablespoon until smooth. Mayonnaise immediately begins to lighten before our eyes.
Then we begin again to beat everything with a mixer at high speed, pouring the remaining part of the oil with a thin stream. At the end, add the finished mustard to the sauce and again mix everything with a tablespoon. That's it, the mayonnaise is ready!
We shift it into a food-grade plastic container, tightly close the lid and send for half an hour in the refrigerator to insist and cool.

Step 3: serve homemade mayonnaise with boiled yolks.

We transfer ready-made home-made mayonnaise with boiled yolks from the container to a deep bowl and serve to the dining table as a sauce or dressing for main dishes.
Good appetite!

Recipe Tips:

- it is better to store such mayonnaise no more than two days and only in the refrigerator;

- In addition to mustard, beef and horseradish can be added to the sauce at the end. Such an ingredient will give mayonnaise an expressive sharpness and delicate pink color;

- for the preparation of a delicious fragrant mayonnaise, it is best to use yolks from home eggs. In this embodiment, the sauce will turn out more yellow and appetizing.