How to Make Perfectly Rich Mayonnaise for the Ultimate Sandwich
When it comes to sandwiches, every detail matters, and one of the most critical components you can easily upgrade is mayonnaise. While store-bought mayo can do the trick in a pinch, it rarely delivers that luxurious, velvety depth homemade mayonnaise brings to the table. For a truly great sandwich experience, it’s worth investing a few minutes in making your own.
Why Bother Making Your Own Mayonnaise?
Mayonnaise isn’t just a lubricant to hold your sandwich together. It’s a powerful binding agent, a subtle flavor enhancer, and a useful moisture barrier. Homemade mayo is silkier, fresher, and has an overall better texture than the bottled varieties you can find in a store. Plus, you get to control the ingredients, creating something to suit to your palate.
But hey, if you really, really can't bring yourself to whisk up a batch, at least use the highest-quality store-bought mayonnaise you can find. If you can get it, Duke's is pretty good.
The Recipe: Rich Mayonnaise That Will Transform Your Sandwiches
Ingredients (Enough for 6 Sandwiches):
- 2 egg yolks
- ½ teaspoon of salt
- ½ teaspoon of white pepper
- 2 teaspoons of mustard powder
- 1 teaspoon of Worcestershire sauce
- 7 oz of extra-virgin olive oil (but read the instructions before pouring)
- 1 tablespoon of lemon juice
Note: an Immersion Blender is necessary for normal people to make their own mayonnaise.
Step-by-Step Guide to Mayonnaise Heaven
- In a medium-sized mixing bowl, combine the egg yolks, salt, white pepper, mustard powder, and Worcestershire sauce. Whisk until everything is beautifully blended.
- Creating an emulsion is difficult. Now, here’s where the magic happens. Slowly—and I mean very slowly—drizzle in the extra-virgin olive oil while whisking vigorously. This step is necessary because we’re creating an emulsion, which just means making the oil and egg yolks become best friends forever. If you add the oil too quickly, you’ll end up with a sad, separated mess.
- Keep whisking while you add the oil. If your arm starts to feel like it’s on fire, take a breath and switch hands. The gradual incorporation of oil is non-negotiable; the result will be a thick, luscious mayo you’ll want to spread on everything.
- Once all the oil is in and you’ve achieved a dreamy, creamy consistency, whisk in the lemon juice. This adds a lovely bit of character, balancing the richness of the oil and the yolks.
Pro Tips for the Best Homemade Mayonnaise
- The Egg Factor: Use the freshest eggs you can get your hands on. Their flavor is more pronounced and delicious.
- Temperature Matters: Make sure all your ingredients are at room temperature before you start. Cold eggs or oil can hinder the emulsification process.
- Storage: Your homemade mayo will keep in the fridge for about a week, so don’t be afraid to make it ahead of time if you’re prepping for a sandwich feast.
How to Use Your Rich Mayonnaise
Congratulations, you now have a batch of homemade mayonnaise that’s practically Michelin-star material. Spread it thick on a BLT, use it as a base for an herby aioli, or just dip a few fries into it while no one is watching. It’s your masterpiece, after all.
So, there you have it: mayonnaise that’s silky, flavorful, and will help to make your sandwiches taste like they belong in a delightful Italian deli.
