Description
Basic mayonnaise recipe.
Ingredients
Instructions
- Combine egg yolks, mustard powder, acid (vinegar or lemon juice) and water a blender, food processor or mixing bowl.
- Blend on medium-low speed until combined (about 15 seconds), or whisk until frothy (about 60 seconds).
- Slowly start to stream in oil, working the blender speed up to the highest settling as the emulsion starts to thicken, or if using a bowl and whisk, add oil in a slow, steady stream while whisking constantly.
- Season to taste with salt, white pepper, cayenne, sugar and additional lemon juice or vinegar if desired.
- Place in an airtight container and store in refrigerator for up to 5 days.
Notes
Note On Seasonings: Since mayonnaise has a "heavy" flavor profile, seasoning to taste once the mayonnaise is completed is an important step. Cayenne pepper is sometimes used to cut through the heaviness of a mayonnaise, but not enough is added to make the mayonnaise perceptibly spicy. Also, I prefer to add a good amount of lemon juice to mayonnaise for both flavor and it's ability to cut through the heavy fat. To balance the acidity of the lemon, I will sometimes season the mayonnaise with a pinch of sugar.
If you plan on serving this mayonnaise to people with week immune systems (such as young children or the elderly), I would highly recommend using pasteurized eggs which are available at most super markets.
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There are 3 Comments
TylerJacobs is dead on.
TylerJacobs is dead on. Thanks for contributing.