How to make successful home-made mayonnaise
To make home-made mayonnaise with the perfect consistency, mix 1 dessertspoon of powdered milk with the egg yolk, mustard and vinegar.
The secret behind Régilait powdered milk is that it encourages emulsion and stabilises the mayonnaise.
Which type of powdered milk should I use?
You can use Régilait semi-skimmed or full-fat powdered milk.
Mix together the egg yolk, Régilait powdered milk, vinegar and mustard. Season with salt and pepper.
Incorporate the oil gradually, in a thin stream, whipping the mixture at the same time to start the emulsification process.
Add the rest of the oil gradually, always in a thin stream, whipping constantly.
Adjust the seasoning to taste.
What quantity should I use for the perfect mayonnaise?
One dessertspoon of Régilait powdered milk for 1 egg yolk, 1 or ½ dessertspoon vinegar, 1 or ½ dessertspoon mustard (to taste) and ¼ dessertspoon oil.
Advice for making mayonnaise:
Use very fresh eggs. This is particularly important!
Make sure you do not mix in too much oil to begin with; pour it in very gently in a thin stream, stirring all the time.
The type of oil you use depends on the flavour you are looking for. Your mayonnaise will have a neutral taste if you use sunflower oil or rapeseed oil, for example. Olive oil, on the other hand, will give it a very distinctive flavour; we therefore generally recommend that you use a mixture of oils with only ⅓ olive oil.
Mustard is not essential, but it encourages emulsification and adds flavour.
In general, people use a hand or electric whisk to make mayonnaise. However, it is also possible to make it using a hand blender. Pour all the ingredients into a bowl and mix it from the top to the bottom.
Mayonnaise can be used as a base for a number of sauces, including aïoli (with garlic: even though aïoli was originally a sauce made using only garlic and oil, today it is usually made as a mayonnaise with garlic), remoulade (add chopped shallots, capers, chopped gherkins and fresh herbs) and cocktail sauce (add ketchup and, if you wish, brandy).
“Home-made” mayonnaise keeps for 24 hours in the fridge.
How to fix failed mayonnaise:
Transfer a small portion of the failed mayonnaise to another bowl with 2 dessertspoons of powdered milk mixed with one dessertspoon of water. Whisk together and then add the rest of the failed mayonnaise gradually, whisking constantly.