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Home-made Mayonnaise

Home-made Mayonnaise
Roger DoironWritten by Roger Doiron
Tue, 11/17/2009 - 4:01pm

One of the classic sauces of French cuisine, mayonnaise is nothing more than tiny drops of oil emulsfified with egg yolk and water, with a dash of lemon and a pinch of mustard to add flavor and stability. Here's how you can make your own mayonnaise from scratch.

Ingredients: 

1 large egg yolk (from a chicken you know and trust)
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup vegetable or olive oil, divided

Instructions: 

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

Source: 

Creative Commons photo credit: Devlyn

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