How to Make Mayonnaise
Separate the eggs, putting only the yolks in a mixing bowl., Add vinegar, lemon juice and water. , Optional; heat the mixture in a double boiler to a temperature of 150ยบ (65.6C)., Remove the mixture from heat and cool to room temperature. , Add dry...
Step-by-Step Guide
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Step 1: Separate the eggs
This will take about 1 minute.
Stir constantly and keep a close eye on the temperature.
Many people don't bother with heating, but it's essential to minimize the risk of food poisoning (salmonella
- see Warnings). ,,,, If using a stand-alone mixer, pour the oil in drop by drop.
If using a hand-held or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk. , This may take up to a half a cup of oil per yolk.
If the mayonnaise remains soupy, give it a chance to rest.
If in resting the oil and yolk seem to separate, the mayonnaise has broken.
See Tips. , It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate. -
Step 2: putting only the yolks in a mixing bowl.
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Step 3: Add vinegar
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Step 4: lemon juice and water.
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Step 5: Optional; heat the mixture in a double boiler to a temperature of 150ยบ (65.6C).
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Step 6: Remove the mixture from heat and cool to room temperature.
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Step 7: Add dry mustard
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Step 8: and cayenne pepper.
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Step 9: Using a whisk or a standing or electric mixer
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Step 10: or a food processor (which works the best)
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Step 11: mix the ingredients together.
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Step 12: Slowly
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Step 13: very slowly
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Step 14: teaspoon by teaspoon at first
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Step 15: whisk in an oil that you don't mind tasting (extra virgin olive oil
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Step 16: or peanut or grape seed
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Step 17: or corn oil
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Step 18: rather than an old
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Step 19: super-cheap container of canola you haven't touched in years).
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Step 20: Continue adding oil bit by bit until the mayonnaise has reached the proper consistency.
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Step 21: Store mayonnaise sealed in the refrigerator for up to three days.
Detailed Guide
This will take about 1 minute.
Stir constantly and keep a close eye on the temperature.
Many people don't bother with heating, but it's essential to minimize the risk of food poisoning (salmonella
- see Warnings). ,,,, If using a stand-alone mixer, pour the oil in drop by drop.
If using a hand-held or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk. , This may take up to a half a cup of oil per yolk.
If the mayonnaise remains soupy, give it a chance to rest.
If in resting the oil and yolk seem to separate, the mayonnaise has broken.
See Tips. , It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate.
About the Author
Grace Martinez
Specializes in breaking down complex hobbies topics into simple steps.
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