Time: 15 min prep (plus whisking)
There’s no doubt you’ll notice the difference in the quality and taste of your own homemade mayonnaise compared to shop-bought. It takes a little bit more effort, but only 15 minutes to prep, and you’ll love the result! Keep scrolling to see our simple porcini mayonnaise recipe.
Mayonnaise in Italy
Mayonnaise is originally French, but over the years, many countries have adopted and modified mayonnaise to suit their cuisine and cooking customs.
Maionese is no stranger to Italian cuisine, but it tends to be used fairly sparingly; as a finishing touch to appetisers and canapés or as a dipping sauce.
Be careful not to confuse mayonnaise with aioli. Aioli is similar to mayonnaise as they’re both emulsions, but aioli is a specifically Mediterranean condiment made from olive oil and lots of mashed garlic. It doesn’t typically contain any eggs or acid-based ingredients.
Mayonnaise with a twist
We’ve adapted a basic mayonnaise recipe and added a special Real Italiano twist! Our secret ingredient is our porcini extra virgin olive oil - a unique and luxurious addition to your homemade sauce. This oil is infused with Italian porcini mushrooms, which add an earthy, nutty taste to the mayonnaise, and the top-quality extra virgin olive oil gives it a silky smooth finish.
Is it worth making your own mayonnaise?
Absolutely! Homemade is always better - you know exactly what goes into your dishes and you control their quality, so you can make sure that you get the perfect result every time. Making mayonnaise from scratch may sound a little tedious, but it requires only 4 ingredients and a bit of whisking.
To get delicious mayonnaise and truly taste the difference between your own and shop-bought, the quality of the ingredients is key. That’s why we recommend opting for our locally-sourced Italian olive oil from Casa Rinaldi. The brand’s expertise in Italian staples means they produce only the best condiments that add a gourmet, traditional Italian touch to your recipes.
We chose the porcini-infused olive oil for this recipe, but you could also use the truffle-flavoured oil. They are both enriched with carefully-chosen Italian ingredients to create a high-quality, magnificent oil that’ll add an indulgent aroma to your homemade mayonnaise.
Whichever oil you choose, make sure you don’t add the oil to the yolks too quickly. This is because of the emulsification process, which means mixing two ingredients that don’t naturally want to combine, so we add the oil in small droplets to maintain a smooth consistency and avoid the ingredients splitting.
Why does mayonnaise need vinegar?
It may seem a strange addition, but vinegar is a vital ingredient in mayonnaise. It acts as an antibacterial barrier and the acidity helps preserve its freshness. If you don’t have any white wine vinegar at home, you can use lemon juice as a substitute.
Can you over-whisk mayonnaise?
Yes, you can over-do the whisking when making your own mayonnaise. The trick is to add the oil slowly and gradually, but whisky quickly. Once all the oil has been added and fully combined with the egg yolks, stop whisking, otherwise, the mayonnaise may split.
How do you thicken homemade mayonnaise?
Like whipped cream, the more you whisk, the thicker it will get. If your mayonnaise is still runny after adding all the oil, make sure it’s all thoroughly combined, and then gradually add a little more oil if needed, one drop at a time, whisking as you go. Don’t forget that the whisking process will take a while, so you can under-whisk as well as over-whisk.
Is homemade mayonnaise healthier than shop-bought?
Shop-bought mayonnaise isn’t generally heavily processed, but it can contain preservatives and additional ingredients such as several types of oil, sugar, and cream powder. This can also be the case with ‘light’ mayonnaise.
With homemade mayonnaise, you know exactly what goes into it and you can choose the best quality ingredients to make it as fresh and tasty as possible.
Homemade Porcini Mayonnaise Recipe
2 egg yolks
1 tbsp Dijon mustard
2 tsp white wine vinegar (or fresh lemon juice)
Add the yolks and mustard to a bowl, season with a pinch of salt and pepper, and start whisking them together. While whisking constantly, add a small drop of oil at a time, making sure that each drop is completely combined before adding the next. Continue until the mixture starts to thicken.
Carefully start adding a little more oil. Patience is key at this stage as adding the oil too quickly can use the mayonnaise to split and curdle.
Once all the olive oil is whisked into the eggs, you should have a thick mayonnaise. Now, whisk in the vinegar (or lemon juice) and season with salt and pepper to taste. Enjoy!
What can you serve homemade mayonnaise with?
For more inspiration, browse the Real Italiano blog for more Italian recipes to pair your homemade mayo with.
How to store homemade mayonnaise
Let the mayonnaise settle for a few hours at room temperature before putting it in the fridge. This will allow the acid in the vinegar to kill the bacteria in the eggs. Then, put the mayo in a jar or airtight container and store it in the fridge for up to a week.
This is a truly top-tier sauce that you can easily make yourself at home - we promise it’s worth every whisk! Our flavoursome Italian oil will add a burst of the Mediterranean to your homemade mayo, which we’re sure will keep you coming back to this recipe again and again.