Mayonnaise

Store unopened mayo in pantry; refrigerate after opening. Homemade mayo should be refrigerated immediately and used within 3-4 days. Do not freeze as emulsion will break.

Very high in fat due to oil content; primarily monounsaturated and polyunsaturated fats depending on oil used

All ingredients should be at room temperature for best emulsion when making homemade mayo

Add oil very slowly in a thin stream while whisking continuously to prevent breaking

If mayo breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken mayo

Use neutral oils like canola or vegetable for mild flavor; olive oil can be bitter in mayo

A little mayo brushed on fish or chicken before cooking creates a golden, moist crust

Base for aioli, tartar sauce, and thousand island dressing

Essential for creamy coleslaw and potato salad

Sandwich spreads with mustard, garlic, or herbs

Binder for tuna, chicken, and egg salads

Dip base mixed with sriracha, chipotle, or curry powder

Adding oil too quickly when making homemade mayo causes the emulsion to break

Using cold ingredients prevents proper emulsification

Leaving mayo at room temperature too long increases food safety risk

Using strongly flavored olive oil can make mayo taste bitter and heavy