Benefits of Homemade Mayonnaise
Today, we’re sharing a unique vanilla mayonnaise recipe. This homemade mayonnaise incorporates vanilla bean paste, which softens the eggy taste while adding a delightful vanilla dimension. It pairs wonderfully with salads, instantly upgrading the quality of simple dishes.
The benefits of making your own mayonnaise include complete control over the quality of ingredients, avoiding preservatives, stabilizers, or excessive sugar often found in store-bought options. Homemade mayonnaise is not only healthier but can also be tailored to your personal preferences for acidity, sweetness, and saltiness. Adding flavorful elements like vanilla bean paste allows you to create a one-of-a-kind condiment.
Follow our step-by-step guide to create this special vanilla mayonnaise!
Ingredients for Mayonnaise Preparation
▌Ingredients for Vanilla Mayonnaise
- Egg yolks：2
- White vinegar：6g
- Salad oil：200g
- Sugar: 5g (can be replaced with honey)
- Salt：1g
- Vanilla bean paste: 5～10g (adjust aroma intensity as desired)
- Lemon juice：7g
TipThe acidity can be adjusted to personal taste, but excessive acidity may overpower the vanilla aroma, so moderate amounts are recommended.
How to Choose Vanilla Products
For making mayonnaise, ⭕ vanilla bean paste is recommended. It has a rich aroma, effectively removes the eggy smell, brings a natural vanilla flavor, and doesn’t require reheating to enhance its fragrance, making it ideal for cold sauces.
In contrast, ❌ vanilla beans require heating to fully release their aroma, and since mayonnaise is made cold, the desired flavor may not be achieved.
❌ Vanilla powder contains granules, which can affect the smooth texture of mayonnaise.
As for ❌ vanilla extract, it can add aroma and remove eggy smells, but its alcohol content is prominent, requiring minimal amounts and offering less impact compared to vanilla bean paste.
Vanilla Bean Paste – Buy Here
Vanilla Mayonnaise Recipe
Mix Egg Yolks and Vanilla
Beat the egg yolks until smooth, then add the vanilla bean paste and mix again to evenly distribute the vanilla seeds in the yolks. This adds a subtle vanilla aroma and reduces the eggy smell.
We recommend choosing eggs that are safe for raw consumption for better health and safety!
Add Salad Oil Gradually
Slowly pour the salad oil in batches, adding a small amount at a time. Whisk until the oil and egg yolks are fully emulsified. After using about one-third of the oil, add sugar and salt to enhance flavor and stabilize the emulsion.
The key to emulsification is adding the salad oil gradually in small amounts to avoid overwhelming the mixture, ensuring the mayonnaise remains smooth and stable!
Add Acidic Ingredients in Stages
Continue adding salad oil. When about two-thirds of the oil is used, add white vinegar and lemon juice. This adds acidity while aiding emulsification, making the mayonnaise smoother and more layered.
Adding white vinegar and lemon juice in stages helps stabilize the emulsification process of the mayonnaise, resulting in a finer and smoother texture. The vinegar also lowers the pH, inhibiting microbial growth.
Complete the Emulsification
Slowly pour in the remaining salad oil and keep whisking until the mixture thickens into a creamy sauce. The final texture should be smooth and silky!
The black specks are natural vanilla seeds from the vanilla bean paste!
Homemade Mayonnaise: Usage and Storage
How to Use Mayonnaise
Homemade vanilla mayonnaise has a smooth texture and rich layers of flavor, making it perfect for salads, paired with crisp lettuce, vegetables, or fruits. It’s also great for sandwiches, burgers, or cold dishes as a seasoning sauce. The benefit of homemade mayonnaise lies in its absence of artificial additives, being healthy and natural. Every bite lets you enjoy the unique taste of homemade goodness! (It also pairs wonderfully with the natural sweetness of boiled bamboo shoots.)
How to Store Mayonnaise
Homemade mayonnaise does not contain preservatives, so proper storage is essential to maintain freshness. Store it in an airtight container and keep it refrigerated. Homemade mayonnaise can be stored for about three days in the fridge. Always use a clean, dry spoon to avoid introducing moisture or bacteria into the container, which could affect its shelf life. Since it contains raw egg yolks (not suitable for long storage), and it’s easy to make, the best way to store it is in your stomach—make small batches and enjoy fresh!
Common Questions About Vanilla Mayonnaise
Why Does Mayonnaise Separate?
This usually happens when the oil is added too quickly, preventing proper emulsification. When making mayonnaise, salad oil should be added gradually in small amounts and mixed slowly to ensure that each addition combines fully with the yolks, avoiding separation.
What to Do If the Mayonnaise Is Too Thin?
If the mayonnaise is too thin, it may be due to insufficient oil or incomplete emulsification. Gradually add more salad oil in small amounts while continuing to whisk until the desired thickness is achieved.
Can Any Eggs Be Used for Homemade Mayonnaise?
It is not recommended to use just any eggs for homemade mayonnaise. Since mayonnaise is a cold-prepared, raw food sauce, you should use pasteurized eggs or eggs labeled as "safe for raw consumption" to minimize the risk of foodborne illnesses, such as salmonella, ensuring health and safety.
What Kind of Oil Is Best for Making Mayonnaise?
Salad oil is commonly used, but since mayonnaise contains a high amount of oil, many prefer healthier options. However, some oils may produce an off-flavor or have distinct characteristics (e.g., tea seed oil). For beginners, it is recommended to start with regular salad oil and gradually experiment with healthier alternatives that suit your taste.
