Chris' Mayonnaise
Creamy, tangy mayonnaise infused with garlic and tarragon offers a flavorful spread or dip, perfect for sandwiches, salads, or as a versatile condiment for various dishes.
Ingredients
Instructions
- Whizz egg yolks in a blender with a dash of vinegar, then pour in oil in a thin stream until mixture emulsifies.
- Add more oil and a small amount of vinegar until desired texture, then add mustard, garlic, salt, pepper, and tarragon.
Tips & Substitutions
For a creamier mayonnaise, use room temperature eggs and oil. If you prefer a lighter version, substitute some of the oil with Greek yogurt. You can also experiment with different types of vinegar, like apple cider or lemon juice, for varied flavors. For a kick, try adding a pinch of cayenne pepper or substituting with a flavored mustard. This recipe is versatile and can be adjusted to taste.
Serving Suggestions
This homemade mayonnaise is perfect as a dip for fresh vegetables or as a spread on sandwiches. It pairs beautifully with classic American recipes like potato salad or coleslaw. You can also use it as a base for dressings or sauces, enhancing dishes like baked fish or grilled chicken. For a unique twist, try incorporating herbs or spices for additional flavor.
Storage & Reheating
Store any leftover mayonnaise in an airtight container in the refrigerator for up to a week. To maintain its texture, avoid freezing as it may separate upon thawing. Before using leftovers, give it a good stir to recombine any separated ingredients. If it thickens too much, whisk in a small amount of water or vinegar to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Chris' Mayonnaise contains roughly 237 calories, with 1g protein, 1g carbohydrates, and 26g fat. Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just yolks?
Yes, you can use whole eggs to make a lighter mayonnaise. The process is similar, but the texture will be slightly different. Whole eggs will produce a creamier consistency, so adjust the oil accordingly to achieve your desired thickness.
What type of oil is best for mayonnaise?
Neutral oils like canola or grapeseed are ideal for mayonnaise, as they won't overpower the flavor. Olive oil can also be used for a richer taste, but it may result in a stronger flavor. Experimenting with different oils can yield unique variations.
How do I fix broken mayonnaise?
If your mayonnaise separates or 'breaks', don't worry! Simply whisk a fresh egg yolk in a clean bowl, then slowly drizzle in the broken mayonnaise while whisking vigorously. This should help emulsify the mixture back to the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).