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Actually, I failed 😅 Homemade mayonnaise

2026年2月6日 13:09

This time, I have a homemade mayonnaise story about a little failure I had with the recipe I introduced before.

When making mayonnaise, if the eggs are straight out of the refrigerator, they won't emulsify properly.

I thought I had let the eggs come to room temperature sufficiently, but
even after using the blender, it just wouldn't thicken...

The eggs I used at the time were also small,
and the egg yolks themselves were quite tiny.

Since it wouldn't thicken at all, I added more egg yolk.
Even then, it didn't set properly... 😅

I had no choice but to put it in the refrigerator to chill as it was.

When I went to use it, it had thickened reasonably well,
but the consistency was somewhere between store-bought mayonnaise
and a thin dressing 💦

From there, I tried various amounts of rice bran oil and ratios of rice vinegar, and

currently,

・5 egg yolks
・50cc of rice vinegar and lemon juice
・130cc of rice bran oil

I have settled on this combination.

Since I keep not only the eggs but also the lemon juice in the refrigerator,
I make sure to bring those to room temperature early as well.

Since then, thanks to you, I haven't had any failures 😊

That's all from the scene.

⚠️ When making homemade mayonnaise,
please make sure to bring the eggs and lemon juice to room temperature before starting!

Next time, I will share the recipe for "Whole turnip and tuna salad."