Name: Maionese Fatta in Casa
Prep time: 20 min
Total time: 20 min
Yield: 1 1/2 cups
Cuisine: Italian
Ingredients: 2 large egg yolks, at room temperature; 1/2 teaspoon fine sea salt; 1/2 teaspoon Dijon mustard; 1 cup mild extra virgin olive oil, at room temperature; 1 tablespoon fresh lemon juice; 1 teaspoon warm water

Question 1

How long does homemade mayonnaise last in the refrigerator?

Accepted Answer

Homemade mayonnaise made with fresh egg yolks keeps refrigerated for up to 1 week in an airtight container. The lemon juice provides some acidity for preservation, but without commercial stabilizers, use within 7 days. Always store at 40F or below and discard if it develops an off smell.

Question 2

Why won't my homemade mayonnaise thicken?

Accepted Answer

Mayonnaise fails to thicken when oil is added too quickly, ingredients are too cold, or whisking isn't vigorous enough. Start with room temperature egg yolks and add extra virgin olive oil drop by drop initially, whisking constantly. Once emulsion forms, you can drizzle slightly faster while maintaining steady whisking.

Question 3

How do I fix broken mayonnaise that has separated?

Accepted Answer

Place a fresh egg yolk in a clean bowl and whisk until smooth. Very slowly drizzle your broken mayonnaise into the new yolk, whisking constantly, as if starting from scratch. The fresh yolk acts as a new emulsifier and will pull the separated mixture back together into a smooth, thick mayonnaise.

Question 4

Can I use extra virgin olive oil for homemade mayonnaise?

Accepted Answer

Yes, and this Italian mayonnaise recipe specifically calls for mild extra virgin olive oil to achieve authentic flavor. Choose a delicate, buttery olive oil rather than a peppery finishing oil. The olive oil adds fruity depth that pairs beautifully with Mediterranean dishes, seafood, and vegetables.

Question 5

Do I need a stand mixer or blender to make mayonnaise?

Accepted Answer

No equipment is required for this hand-whisked Italian mayonnaise. A medium bowl and a sturdy whisk are all you need. Whisking by hand gives you precise control over how fast oil incorporates, which actually reduces the risk of breaking the emulsion compared to high-speed blenders.

Question 6

What does Dijon mustard do in homemade mayonnaise?

Accepted Answer

Dijon mustard acts as an emulsifier, helping oil and egg yolks bind together into a stable, creamy mayonnaise. The mustard contains compounds that reduce surface tension between fat and water, making the emulsion less likely to break. It also adds subtle tang without overpowering the olive oil's flavor.

Culinary Explorer

Maionese Fatta in Casa

Ingredients

large egg yolks

fine sea salt

Dijon mustard

Where cooking meets culture.

Ingredient	Quantity
large egg yolksat room temperature	2
fine sea salt	1/2 teaspoon
Dijon mustard	1/2 teaspoon