Good Eats Mayonnaise
{(rater>id=100|name=Good Eats Mayonnaise|type=rate|headline=off)}
Preheat: ° | Yield: 1+ Cup | |
Prep: 0:10 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 1 egg yolk*
- 1/2 teaspoon fine salt
- 1/2 teaspoon dry mustard
- 2 pinches sugar
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon white wine vinegar
- 1 cup oil, safflower or corn
Directions
- In a glass bowl, whisk together egg yolk and dry ingredients.
- Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
- Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
- Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated.
- Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Notes
- RAW EGG WARNING; Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Leaving the mayonnaise out at room temperature will actually kill harmful bacteria. Don't skip this step!
- If your mayo happen to break, all is not lost. To fix a broken mayonnaise, whisk an egg yolk in a bowl until it is frothy. Slowly add the broken mayo to the egg yolk, whisking until incorporated.
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