Have the ingredients at room temperature. Having the egg yolk and oil at room temperature ensures that the mayonnaise has a smooth and homogeneous consistency.
Slow addition of oil. It is important to whisk constantly while adding the oil very thinly and drop by drop. If it is added all at once or in large amounts, the desired consistency cannot be achieved.
Fresh egg yolk. Fresh egg yolk directly affects the flavor and consistency of mayonnaise.
Use of mustard. For a real mayonnaise taste, it is recommended to use mustard.
Last addition of salt and spices. If salt and seasonings are added before the mayonnaise thickens, the smoothness of the mayonnaise may be impaired.
Mixing method. Mayonnaise made with a hand whisk is more delicious and thicker. However, if time is limited, electronic beaters can also be used.
Since home-made mayonnaise has no preservatives, it is recommended to consume it within 2-3 days.
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