Nothing beats the fresh, creamy taste of homemade mayonnaise—far superior to store-bought versions and much more affordable. As a seasoned home cook, I've mastered a reliable method to avoid the common pitfalls of separation. My secret? A raw, peeled, and chilled potato.
Watch this simple trick for guaranteed success:
- 1 egg
- 1/3 liter of oil
- 1 teaspoon of mustard
- Salt and pepper, to taste
1. Start by adding a teaspoon of mustard to a bowl.
2. Incorporate the egg yolk.
3. Peel a small potato and chill it if possible.
4. Pierce it with a fork.
5. Gently swirl the fork while slowly drizzling in the oil.
Your result: a beautifully emulsified, delicious homemade mayonnaise! Quick, easy, and incredibly satisfying. For a lighter version, try this light mayo recipe.
The potato's natural water content stabilizes the emulsion, preventing separation. This technique has never failed me in years of making mayo at home.
