Mayonnaise
The Quirky Foodster Team
Ingredients
- Egg yolk — 1
- Dijon mustard — 10 g (2 tsp)
- White wine vinegar or lemon juice — 10 ml (2 tsp)
- Neutral oil (sunflower or light olive) — 250 ml (1 cup)
- Salt — 2 g (1/3 tsp)
- White pepper — 1 pinch
Method
- Whisk egg yolk with mustard and half the vinegar until combined.
- Whisking constantly, add oil drop by drop at first to establish the emulsion.
- Once thickened, add remaining oil in a slow, steady stream while whisking continuously.
- Whisk in remaining vinegar, salt and white pepper to taste.
- Adjust consistency with a few drops of warm water if too thick.
Cultural Background: A cold emulsified sauce of egg yolk and oil, mayonnaise's exact origin is debated between Mahón in Menorca and various French court kitchens, but it was firmly established in French cuisine by the 19th century and became the base for dozens of derivative cold sauces.
Tips: • All ingredients at room temperature emulsify more reliably. • If the sauce splits, start over with a fresh yolk and slowly whisk in the split mixture.
Variations: • Add crushed garlic for a garlic mayonnaise (distinct from Provençal aioli). • Fold in herbs, capers and gherkins for sauce tartare.
Storage: Refrigerate in an airtight container up to 4 days.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 95 kcal, 0.3 g protein, 10.5 g fat, 0.2 g carbohydrate per 15 ml serving.
FAQs: Is homemade mayonnaise safe to eat? Use fresh, good-quality eggs and consume within a few days refrigerated; pasteurized eggs reduce risk further. Why did my mayonnaise split? Oil was added too quickly; rescue it by whisking the split mixture slowly into a fresh yolk.
- Egg yolk — 1
- Dijon mustard — 10 g (2 tsp)
- White wine vinegar or lemon juice — 10 ml (2 tsp)
- Neutral oil (sunflower or light olive) — 250 ml (1 cup)
- Salt — 2 g (1/3 tsp)
- White pepper — 1 pinch
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