Mayonnaise

Prep Time10

Mixing Time10

Total Time20

Course: Sauces and Condiments

Cuisine: Global

Servings: Servings

Calories: 150kcal

Equipment

Vita-Mix Mixer

Ingredients

2 Each Eggs
1 t Mustard Powder
1 t Salt
270 g Canola Oil
1 t Lemon Juice

Instructions

Overnight Prep (Optional)

Mix together eggs and lemon juice and refrigerate overnight (will provide a thicker base)

Prep

Add eggs to mixer and let sit for 30 minutes to come to room temperature (make it an hour if you did the overnight prep)
Add Lemon Juice (if you didn't do the overnight prep), Mustard, and Salt
Add oil to a bowl or cup with a pouring spout so you can drizzle it

Mix

Run mixer at 2.5 speed
Add oil drop by drop, letting it drizzle down the side of the mixer so it incorporates slowly
Add the rest of the olive oil in a very thin stream until well-blended. No more than Speed 3
After you've added about 2/3 of the oil (~180g) I sometimes let it sit about 5 minutes them do the rest.
Salt to taste and add any other herbs, garlic, or other flavoring.
Cover and chill until ready to use

Notes

Using only egg yolks without the whites makes a richer mayonnaise, but I find that leaving the whites in helps improve the chances of emulsifying.

Makes 1 cup. Can use vegetable oil or safflower oil if you prefer. Olive oil is fine, but it will impart more of its flavor. The egg yolk is not cooked, so that could be a concern if salmonella is a problem in your area.

Mustard isn't critical but it does help fool-proof the process because it's an emulsifier.

Lemon juice can be replaced with vinegar.

Mayonnaise keeps, covered and chilled for a few days up to a week.

Extra-virgin olive oil has strong flavor and does not hold together well. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in mayonnaise that separates quickly.

Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.

Don’t freeze mayo

Nutrition