Basic Mayonnaise -To scale this recipe up or down, the ratio is one yolk per cup of oil
Ingredients
1 egg yolk
a heavy pinch of salt
a pinch of sugar
a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
1 teaspoon vinegar
1 teaspoon lemon juice
About 1 cup neutral oil
How to Make Homemade Mayonnaise
Mix yolk, salt, sugar and pepper together until well blended and yolk lightens in color.
Mix in the vinegar.
While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil.
When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir, and taste for seasoning. If necessary, whisk in a pinch more salt, sugar or another teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil.
Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.
Ingredients
1 egg yolk
a heavy pinch of salt
a pinch of sugar
a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
1 teaspoon vinegar
1 teaspoon lemon juice
About 1 cup neutral oil
How to Make Homemade Mayonnaise
Mix yolk, salt, sugar and pepper together until well blended and yolk lightens in color.
Mix in the vinegar.
While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil.
When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir, and taste for seasoning. If necessary, whisk in a pinch more salt, sugar or another teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil.
Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.
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