Mayonnaise is something that’s very easy to buy. When you buy it, it holds longer and lasts longer, but if you make it yourself it will have a totally different and by selecting your own ingredients you can have a superior flavored product.
Mayonnaise is a Permanent Emulsion. Generally vinegar and oil don’t mix, but the egg yolks actually form a coating around the droplets of vinegar and the oil, thereby forming a more stable emulsification. Also the harder the mayonnaise is mixed the smaller the droplets of oil and vinegar and more stable it becomes.
Notes: I like to use Olive Oil myself for the added flavor, be sure to adjust the seasoning to your particular tastes with more or less, vinegar and lemon juice. Always add the initial amount of vinegar as this helps the emulsification start off right.
Mayonnaise Recipe (All ingredients should be room temperature.)
Amount: 1 Quart (You can cut each ingredient in half to make ½ qt)
Ingredients:
4 ea Egg Yolks, use pasteurized / carton egg yolks if you’re particularly worried about getting sick.
1 tbsp Vinegar
1 tsp Salt
1 tsp Dry Mustard
1 pinch Cayenne Pepper
—
1 ½ pt Salad Oil or Olive Oil
4 tbsp Vinegar
3-4 tbsp Lemon Juice
Method:
Using a hand whisk or mixer, mix the egg yolks, 1st amount of vinegar, salt, dry mustard and Cayenne.
Once you have that mixed well, slowly begin to add the oil in a slow drizzle.
Add the vinegar as the mixture thickens to help thin it out a bit.
Add the lemon juice to taste and as a thinner when mixture gets too thick.
Use the mayonnaise, or store it properly. It lasts 3-4 days in refrigeration.
** If your mayonnaise breaks, you can take a new yolk or two, mix it up in a bowl well and slowly add the broken mayonnaise into it while mixing.
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