Mayonnaise Ingredients

• Traditional mayonnaise is created from three ingredients: egg, oil and liquid. The liquid is typically an acid, usually lemon juice or white vinegar. This adds both flavor and helps in whipping the egg. Oil is the main ingredient, with the egg used as a thickener. However, if added too quickly to the beaten egg, oil causes the mayonnaise to break, essentially clumping in an unappetizing manner.

Salt's Role

• Salt enhances the emulsification process of homemade mayonnaise. The emulsion is the thickening of the mixture, whereby the egg yolk, acidic ingredients and oil bind together to create the thick whipped condiment. Salt stabilizes and enhances this process, while affecting the flavor, but leaving it out will not cause the condiment to fall apart.

Alternatives

• Mustard works in a similar way to salt, aiding in the stabilization of the emulsification process while adding flavor. Choose a mustard that contains no salt, if desired. Minced garlic and onions often provide a salty style flavoring without requiring salt. Therefore, they are the perfect alternative when looking for the taste of salt without salt itself.

Considerations

• When making homemade mayonnaise, consider adding liquid whey and fermenting the mixture before refrigerating. This adds healthy bacteria to the mixture and increases its shelf life. However, there are several food safety considerations when making mayonnaise, with or without salt, to prevent bad bacteria growth. Always keep the work area and your hands clean when preparing the condiment and always store it within two hours of making in a refrigerator set to 30 degrees Fahrenheit or below. Store for up to two weeks if creating regular mayonnaise and up to three months for fermented mayonnaise.