Home-made mayonnaise usually tastes way better than the one you can buy in a supermarket.
But even though it consists of just a few ingredients, you still can make a few mistakes that will ruin your sauce.
Here are some of them.
Incorrect Emulsion
One common mistake is adding the oil too quickly.
It's important to add the oil gradually, a few drops at a time, while continuously whisking or blending to allow the emulsion to form properly.
Using the Wrong Type of Oil
Using a strongly flavored oil, such as extra virgin olive oil, can overpower the taste of the mayonnaise.
Additionally, some oils, like those high in polyunsaturated fats, may not emulsify well.
Not Using Fresh Ingredients
Using fresh eggs is important, as older eggs may have a looser yolk and can affect the emulsification process.
Inconsistent Temperature
It's best to use room temperature ingredients, as cold eggs or refrigerated oil can make it more challenging to achieve a stable emulsion.
Overmixing or Undermixing
Overmixing can lead to a thick and lumpy mayonnaise, while undermixing can result in a thin and runny texture.
Mix just until the ingredients are combined, and the desired consistency is achieved. Be careful not to overwork the mixture.
Not Seasoning Properly
Mayonnaise benefits from the right balance of seasoning.
Neglecting to add enough salt or other desired seasonings can result in a bland-tasting mayonnaise.
