Mayonnaise | Daily Dine

Mayonnaise

Recipe video above. Here is how I make mayonnaise. I use an electric beater which is unorthodox, but I find it the easiest and most foolproof method for a single-egg batch. Safer than a stick blender or food processor, both of which work but are not without risks! Whereas an electric beater is essentially like hand whisking, except the hand mixer does all the work.I insist on just using just yolks, the classic choice for chefs and restaurants - using a whole egg tastes watered down because egg whites are mostly just water. As for variations - add garlic to turn it into aioli, or lemon zest for lemon mayonnaise, parsley for green mayo or sriracha for spicy. So many possibilities!Makes 3/4 cup. For larger batches - See Note 2, I use a food processor.

View original recipe on recipetineats.com

saucewestern

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 1

Nutritional Information

calories:1346 kcal

Carbohydrate:1 g

protein:3 g

Fat:150 g

saturated fat:16 g

cholesterol:194 mg

sodium:618 mg

dietary fiber:0.1 g

Sugar:0.3 g

Unsaturated Fat:128 g

Serving Size:1 serving

Ingredients

1 egg yolk (from a large egg (~50 - 55g / 2 oz), fridge cold is fine)

1 1/2 tsp lemon juice (or white wine vinegar or apple cider vinegar, plus more as desired)

1/2 tsp dijon mustard ((substitute yellow mustard, not hot english mustard))

1/4 tsp heaped cooking salt / kosher salt

1 pinch white pepper ((substitute black pepper - but they will be visible))

2/3 cup grapeseed oil or other plain flavoured oil (, or up to 50% extra virgin olive oil (note 1))

Instructions

Step 1
Mix yolk - Use a small to medium bowl. If it's too big, the mixture will be too thinly spread at the start for the yolk and oil to catch on the beater. Place everything except the oil in a bowl. Give it a quick beat with an electric beater to combine the ingredients.
Step 2
Slow pour and constant beating - With the electric beater running on medium-high (speed 8 of 10), start pouring in the oil in a thin, steady stream. Aim for the beaters so it's mixed in straight away and move the beater around the bowl as needed to beat the oil in. Continue with the remaining oil in the same thin stream, pausing the pour whenever needed to give the mayonnaise a chance to catch up and absorb the oil before adding more.
Step 3
Finish by hand - Stop beating once all the oil is added and beaten in, do not keep beating unnecessarily (it can make it split). Use a rubber spatula to scoop around the bowl to catch any residual oil splatters and mix it in.
Step 4
Voila! Homemade mayonnaise! It should be the consistency of softened butter. Use as you do shop-bought mayonnaise, though it's so beautiful you could even just spread it on warm bread like butter (Try it. It's amazing!)
Step 5
Follow the same steps as the electric beater but use a hand whisk instead. While constantly whisking, pour the oil in a thin steady stream onto the spot where the whisk is moving. Set your bowl on a damp tea towel to stop it from moving.

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