2 Videos | Photo: Mayonnaise Recipe
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.
* Raw Eggs
*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.
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By marlatschepikow
on February 03, 2012
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Mayonnaise is a tough one to master, and this recipe works very well. I thought the vinegar was a little too strong, and the overall flavor just a little bland. Next time I'll add more lemon juice, less vinegar, and twice the amount of sugar.
By andidv8
on January 29, 2012
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Made mine with pure olive oil and some garlic, tripled the recipe. My arms are achy now. Oh and I used seasoned rice wine vinegar because I didn't have any white wine vinegar and didn't want to use red wine or balsamic vinegar.
By omorado_480353
New York, NY
on January 29, 2012
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I have made this several times and have always had great success as long as I don't add the oil too quickly.
I know there is a food processor method but, that usually makes more than I need. as I was whisking my mayo today by hand I started think I could do this with a hand mixer. I will certainly try it next time. On a related note, I have tried an immersion blender as well but mine needs more liquid before the yolk gets to the level of the blades.
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