Making Mayonnaise by Hand
There is no mystery to mayonnaise, only timing. If you move too fast, the sauce breaks; if you move with patience, you have a firm, velvety spread that bears no resemblance to the jarred variety.
Temperature and steady hands are your only requirements.
Ensure your egg is at room temperature before you begin. If the ingredients are cold, they will not bond properly.
- Mixing bowl
- Damp kitchen towel
- Balloon whisk
What goes in.
- 1large egg yolk
- 1 tbspwhite wine vinegar or fresh lemon juice
- 1 tspDijon mustard
- 1 cupneutral oil, such as grapeseed or sunflower
- to tastefine sea salt
Control the Drip
The first quarter-cup of oil must be added drop by drop. Once the mixture thickens into a heavy paste, you can start adding the oil in a thin, steady stream.
The method.
Secure the bowl
Place a damp kitchen towel in a ring on your counter and set the bowl inside it to keep the bowl from sliding while you whisk.
Combine the base
Whisk the egg yolk, vinegar, and mustard together until the mixture turns a uniform, pale yellow.
Add the first drops
Add the oil one drop at a time, whisking constantly. Do not add more oil until the previous drop has fully disappeared into the yolk.
Establish the emulsion
Once the mixture has thickened into a stiff, shiny cream, you may begin adding the remaining oil in a thin, continuous stream while maintaining constant, rapid whisking.
Season
Whisk in the salt at the very end. Taste it and adjust the acidity with a few more drops of vinegar if it feels too heavy.
Other turns to take.
Garlic Aioli
Mash one small clove of garlic into a paste with the salt before whisking it into the yolk.
Herb Mayonnaise
Fold in finely chopped fresh tarragon or chives once the emulsion is complete.
When it doesn't go to plan.
If the sauce looks oily or separated, stop adding oil. Take a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it as if it were the oil.
Avoid extra virgin olive oil for the entire quantity, as its strong flavor can overwhelm the delicate egg and its chemical structure can make the emulsion turn bitter when whisked aggressively.
Keep the bowl steady by keeping your wrist loose and moving from the elbow.
The ones that keep coming up.
Why did my mayonnaise turn into a liquid?
The oil was added too quickly for the yolk to absorb it. Patience during the first few tablespoons is the only way to ensure stability.
How long does it stay fresh?
Keep it in a glass jar in the coldest part of your refrigerator for up to three days.
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