Homemade Mayonnaise Recipe | Easy, Creamy & Better Than Store-Bought! скачать в хорошем качестве

Homemade Mayonnaise Recipe | Easy, Creamy & Better Than Store-Bought!

Welcome to Apaulo’s Diner, where I bring you authentic vintage recipes with a classic twist! Today, we’re making homemade mayonnaise—but not just any mayo! This is a rich, silky, and perfectly balanced 1950s-style diner mayo, just like they used to make back in the golden age of American diners. 🍔✨ 💡 Why You’ll Love This Recipe: ✅ Authentic mid-century recipe—true to the 1950s diner experience ✅ Made from scratch using classic ingredients—no preservatives! ✅ The perfect spread for burgers, sandwiches, potato salad, and fries ✅ A step-by-step guide for making foolproof homemade mayonnaise ✅ Includes mayo emulsification tips so it doesn’t break! 📜 What You’ll Need: 🥚 3 egg yolks (room temperature for a smooth emulsion!) 🛢️ 1 cup (240ml) soybean oil (or light vegetable oil, as used in diners back then) 🍋 1 tbsp (15ml) white vinegar (or ½ tbsp (7.5ml) cider vinegar + ½ tbsp (7.5ml) lemon juice for a slight tang variation) 🌶️ 1 tsp (2g) dry mustard powder (or finely ground mustard seeds, sifted to remove coarse bits) 🧂 ½ tsp (3g) salt 🍯 ¼ tsp (1g) sugar (balances acidity, optional but common in the ‘50s) ⚪ A pinch of white pepper (black was used too, but white was more common in mayo for appearance) ✨ Optional: A pinch of MSG (widely used in diners back then for extra umami) or a dash of Worcestershire sauce (for a richer depth of flavor) 💦 1 tbsp (15ml) warm water (helps create a smoother texture and loosen the mayo slightly if too thick) 📌 How to Make Homemade Mayonnaise from Scratch: 1️⃣ Whisk together egg yolks, mustard, vinegar, salt, sugar, and white pepper—this is the base of your emulsion. 2️⃣ Add oil DROP BY DROP while whisking continuously—this is crucial! If you add too fast, your mayo might break. 3️⃣ Once thickened, gradually stream in oil while keeping a steady hand or using a blender on low speed. 4️⃣ Adjust consistency with warm water and taste for seasoning. 5️⃣ Enjoy this creamy, tangy, and utterly nostalgic homemade mayo! 🕰️ Troubleshooting Your Mayonnaise: ⚠️ Mayo too thin? Try whisking in an extra egg yolk! ⚠️ Mayo split? Add a teaspoon of warm water and whisk vigorously! ⚠️ Too tangy? A pinch of sugar can balance the acidity. ⚠️ Flavor too mild? Try a dash of Worcestershire sauce for depth! 🕰️ A Taste of the Past: Did you know diners in the 1950s made their mayonnaise fresh every day? Unlike modern mass-produced versions, this classic mayo recipe gives you that rich, velvety texture and true vintage taste—perfect for classic American sandwiches, burgers, and salads. 🏺 Store your homemade mayo in a classic diner-style squeeze bottle for that authentic retro touch! 🛒 Get yours here: 🇺🇸 US Market https://amzn.to/4kfNLgd 🇪🇺 EU Market https://amzn.to/3FdBWXB 👨‍🍳 Want More Homemade Condiments? 🍯 Pair this mayo with homemade mustard 🟡 Watch here! 🥔 Try a Classic German Potato Salad 🥗 Watch here! 🍅 Make homemade vintage-style ketchup 🍅 (coming soon!) 💬 What’s YOUR favorite way to use mayo? Tell me in the comments! 👍 Like, Subscribe & Hit the Bell for more authentic vintage recipes! 🎶 Music Credits: "Walk through the Park" - TrackTribe - YouTube Audio Library "Jane Street" - TrackTribe - YouTube Audio Library 📌 Chapters for Easy Navigation: 00:00 - Intro 🥄 How to Make Classic 1950s Diner-Style Mayonnaise 00:49 - Ingredients & How to Use Them Right 🥚 03:35 - Make the Mayo 🛢️ 06:08 - Final Touches & Adjusting Flavor ✨ 07:12 - Final Tips & Best Uses 🏆 📍 #HomemadeMayonnaise #HowToMakeMayo #MakeMayonnaise #ClassicMayo #HomemadeMayoRecipe #FoolproofMayo #MayoFromScratch #Emulsification #MayonnaiseTroubleshooting #VintageRecipes #1950sDiner #FoodHistory #CookingFromScratch