House-Made Mayonnaise
There is no need for jars once you master the mechanics of an emulsion. Once the bond between the oil and yolk holds, you have a base that transforms everything it touches.
Temperature is your anchor.
Ensure your egg and liquid ingredients are at room temperature to prevent the emulsion from breaking. If the mixture looks oily or separated, stop adding oil and whisk in a teaspoon of warm water.
- Heavy mixing bowl
- Balloon whisk
- Kitchen towel
What goes in.
- 2large egg yolks
- 1 tbspDijon mustard
- 1 tbspwhite wine vinegar or fresh lemon juice
- 1 cupneutral oil, such as grapeseed or sunflower
- 1/4 tspkosher salt
Control the flow
The oil must be incorporated drop by drop at first to establish the emulsion. Only after the mixture thickens to the consistency of heavy cream can you increase to a thin, steady stream.
The method.
Stabilize the bowl
Dampen your kitchen towel and fold it into a ring on the counter. Set your bowl inside the ring so it stays firm while you whisk.
Combine the base
Whisk the egg yolks, mustard, vinegar, and salt together until the mixture is uniform and pale.
Begin the emulsion
Add the oil in tiny, slow drops while whisking constantly. Watch the mixture; it should begin to thicken and turn glossy.
Emulsify
Once you have successfully incorporated a quarter of the oil, increase the speed of your pour to a very thin, constant trickle, never stopping the whisking motion.
Finish
Continue until all oil is incorporated and the mayonnaise holds stiff peaks on your whisk. Taste and adjust with salt if needed.
Other turns to take.
Garlic Aioli
Mash two cloves of garlic into a paste with the salt before whisking in the egg yolks.
Herb Mayonnaise
Fold in two tablespoons of finely minced fresh tarragon, chives, or parsley after the mayonnaise is fully emulsified.
When it doesn't go to plan.
If the emulsion breaks and turns runny, start a new bowl with one fresh egg yolk and slowly whisk the broken batch into it.
A neutral oil works best to highlight the richness of the egg; olive oil can sometimes impart an overpowering, bitter flavor.
Store in a glass jar in the coldest part of your refrigerator for up to three days.
The ones that keep coming up.
Why did my mayonnaise turn into soup?
The oil was likely added too quickly. The yolks cannot hold the volume of oil if it is introduced faster than the whisk can disperse it into tiny droplets.
Can I use a food processor?
You can, but it is easy to overwork the emulsion. Use the pulse setting and keep a close eye on the texture, stopping as soon as it reaches the desired thickness.