CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.
Ingredients:
- 1/4 cup water
- 1 TBL instant milk
- 1 NEW egg yolk – pasteurized only (save the white)
- 1/2 tsp dry mustard
- 1 tsp salt
- 1 tsp honey
- 2 TBL lemon juice (or 2 tsp citric acid)
– - Later: 1 cup Safflower oil
Step by Step
- Blend everything above except the oil and 1 TBL lemon
- Add ½ cup oil slowly – drop by drop
- Add up to ½ cup oil as necessary.
- Add the rest of the lemon juice slowly.
- Let rest at room temperature for 6-8 hours
- Refrigerate for up to 10 days
INGREDIENTS for BASIC MAYONNAISE
- 1 large egg yolk, at room temperature
- 1 tsp white wine vinegar
- 1 tsp raw honey
- 1/2 tsp salt
- 2 tsp Dijon mustard
- 1/2 C light olive oil
- 1/2 C unflavored oil: Safflower, Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado
STEP BY STEP
- Place the egg yolks in the bowl of a stand mixer and attach the whisk beater.
- Beat egg yolks for 1 minute until they are thick and sticky.
- Continuing to mix, add the vinegar, honey, salt and mustard.
- Keep mixer running. Drizzle oil in slowly.
- Continue beating, being sure the egg yolks are slowly absorbing the oil.
- After 1⁄3 to 1⁄2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. This is also called breaking.
- Beat in the remaining oil in a thin, steady stream.
- If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
- Season to taste.
QUICK AND SIMPLE
- One egg yolk
- Juice from one half lemon
- A pinch of salt
- 1 tsp white vinegar
- Whisk together above, and then start drizzling in 1/2 C EVOO very slowly
- Never stop whisking until thickened
NOTES
- If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.
Mistakes
- Don’t add oil too quickly or the emulsion will break
- You must whisk quickly or the emulsion will not form
- Too much oil after the emulsion forms, or the emulsion will break
- Don’t let it get too hot or the emulsion will break
If it breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time
For Tartar Sauce
Mayo, capers, dill, and sweet relish
For 1000 Island Dressing aka Sauce Andalouse
Mayo, ketchup, minced red bell and dill relish
Chantilly Sauce
2 parts mayo, 1 part whipped cream
VIEW THIRD-PARTY VIDEO HERE
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Here is Gordon Ramsay making mayonnaise from scratch.
