Whip your own mayonnaise

By Czarina Teresita S. Martinez

FNRI-DOST S & T Media Service

Homemade flavored mayonnaise can be surprisingly delightful. 

It is an excellent dressing for potato and macaroni salads, a savory sauce for breaded fish fillet and a sumptuous dip for nachos and chips. 

Mayonnaise is a stable oil-in-water mixture of egg yolk and corn oil. 

Fresh egg yolk is a basic ingredient in making perfect homemade mayonnaise, while the key to its success is in the mixing and maintaining the smooth blend of oil-in-water emulsion. 

Here is the basic recipe for homemade mayonnaise:

Ingredients:

1 egg yolk

1/2 teaspoon fine iodized salt

1/8 teaspoon of sugar

1 cup corn oil

2 teaspoons freshly squeezed lemon juice

Dash of white pepper

Procedure: 

In a glass bowl, whisk together egg yolk, iodized salt, and sugar, then gradually add few drops of corn oil and continue whisking until the egg yolk and the corn oil thickens and lightens a bit. 

Mayonnaise should be stiff enough to hold its shape. Now you have a perfect oil-in-water emulsion. Serve mayonnaise immediately. 

A perfect mayonnaise has the pleasing mellow blend of salt, pepper, lemon, and sugar without the distinct oily taste. 

Other spices may be added to make flavored mayonnaise, such as mustard, curry, and green herbs like basil, chives, parsley and oregano

Here are some tips to observe in making delicious, nutritious, and safe mayonnaise:

·Make sure you buy only fresh eggs from reputable suppliers that observe the highest standard in agricultural practices in raising chicken that lays eggs.

·Choose only fresh eggs that have intact egg shells with no traces of crack lines and dirt.

·Use good quality corn oil fortified with vitamin A. Read the labels and pay particular attention to the best before date. Oil should be fresh, not rancid. It is best to taste the oil before using. 

·Make sure that all ingredients, especially the egg yolk, should be at room temperature before whisking for better emulsion. 

Homemade mayonnaise is at its best for two days when stored in tightly-covered container inside the refrigerator at four degrees Centigrade. 

All food containing mayonnaise should not stay more than two hours above the prescribed temperature as microbial contamination may occur.  

Mayonnaise is a good source of energy and is a good vehicle for helping absorb fat soluble vitamins like A, D, E, and K. 

However, the Philippine food guide pyramid recommends that adults use fats and oils sparingly, just enough to transport, absorb and utilize the fat soluble vitamins by the body. 

For more information on food and nutrition, contact Dr. Mario V. Capanzana, Director, Food and Nutrition Research Institute, Department of Science and Technology, General Santos Avenue, Bicutan, Taguig City. E-mail: mcv@fnri.dost.gov.ph or mar_v_c@yahoo.com Telefax: 837-2934 and 827-3164, or call: 8372071 local 2296 or visit our website: http://www.fnri.dost.gov.ph.