Making Mayonnaise by Hand
There is no mystery to store-bought jars; they are just industrial versions of a manual emulsion. When you make it yourself, you control the viscosity and the exact tang of the finish.
Room temperature is the rule.
If your eggs are cold, the emulsion will break. Ensure your egg yolk has sat on the counter for at least thirty minutes before you begin.
- Heavy-bottomed glass or ceramic bowl
- Balloon whisk
- Damp kitchen towel
What goes in.
- 1large egg yolk
- 1 tspDijon mustard
- 1 tspwhite wine vinegar or fresh lemon juice
- 1 cupneutral oil, such as grapeseed or sunflower
- 1 pinchfine sea salt
Patience creates the bond.
The first quarter-cup of oil must be added literally one drop at a time. If you pour too fast, the yolk cannot absorb the oil and the sauce will split into a greasy puddle.
The method.
Stabilize your workspace
Fold your damp towel into a ring and place the bowl inside it so it does not slide while you whisk.
Whisk the base
Combine the egg yolk, mustard, vinegar, and salt in the bowl. Whisk for a minute until the mixture lightens in color and feels slightly tacky.
Incorporate the oil
Start adding the oil drop by drop while whisking constantly. Do not stop. Once you have added about a quarter of the oil and the mixture is thick and glossy, you can begin adding the remaining oil in a very thin, steady stream.
Adjust the texture
If the mayo becomes too thick to whisk, add a teaspoon of warm water to loosen it slightly, then continue until all oil is incorporated.
Other turns to take.
Garlic Aioli
Mash two cloves of garlic into a paste with the salt before adding the egg yolk.
Herb Mayonnaise
Fold in a tablespoon of finely minced fresh chives, tarragon, or parsley once the emulsion is stable.
When it doesn't go to plan.
If the sauce splits, do not discard it. Place a fresh egg yolk in a clean bowl and slowly whisk the split mixture into it as if it were the oil.
Use a neutral oil. Olive oil, especially extra virgin, can become bitter and overly heavy when whipped at high speeds.
Keep the whisk hitting the bottom of the bowl to ensure you are catching the oil underneath the yolk.
The ones that keep coming up.
How long does this keep?
Keep it in a sealed glass jar in the coldest part of your refrigerator for up to three days.
Can I use an electric mixer?
You can, but it is easy to overwork the emulsion. The human hand provides better tactile feedback to know exactly when the oil has fully bonded.