Mayonnaise

Mayonnaise
Posted in : Sauces Stocks Marinades on
by : ChefLars
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A Little Personal History:

Making classic mayonnaise can be a challenge, even for the experienced. If your timings off a bit it often curdles, yet it does gets easier with practice. For this reason, my preferred method, when someone who’s never made it asked how … use a blender. Nevertheless, for those wishing to perfect their culinary skills, I’ve also included the classic method  😉

Description:

Mayonnaise is a smooth sauce made from oil and the yolk of eggs. Mustard is a good emulsifier and is frequently added in addition to flavor. Lemon juice adds flavor and it acidity is necessary for the emulsion to properly form. The oil used is normally of a flavorless variety (I.e. sunflower oil or canola oil), but I’ve used olive oil for a stronger flavored sauce.

Categories: Sauce
Servings: 1+ cup
Time: – Preparation:   10 minutes (Blender)
– Preparation:   20 minutes (Classic)
Equipment: Measuring cups and spoons, Blender or metal mixing bowl, whisk, mason jars and tops
Difficulty: Easy (Blender), Difficult (Classic)

Ingredients:

Procedure (Blender):

  1. Put the egg yolks, mustard, and salt in a blender; blend at high speed for about 20 seconds.
  2. While blending, gradually add the oil through the top of the blender, in droplets at first, blending until all the oil is blended with the egg and sauce is thick and creamy.
  3. Blend in lemon juice until mixed
  4. Transfer to glass jar, seal and refrigerate.

Procedure (Classic):

  1. In a large bowl, beat the egg yolks with a wire whisk for about a minute.
  2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute – the mixture should thicken very slightly.
  3. With one hand whisking, using your other hand, start drop by drop, add half the oil, incorporating each drop before adding the next, and build up to a trickle.
  4. Keep going until the oil is whisked in.
  5. Add the rest of the lemon juice, whisk to combine.
  6. Add the rest of the oil in the same manner as before. Keep going until all the oil is whisked in.
  7. Transfer to glass jar, seal and refrigerate.

Advanced Preparation:

  • This sauce is intended to be prepared in advance, tightly sealed and refrigerated till needed.

Tips, Notes, and Variations:

  • If you’re not using a blender, you can make the whisking process easier by using a kitchen towel. Soak towel until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other.
  • If the mayonnaise should curdle, it can be recovered by slowly dripping the curdled mayonnaise into another egg yolk while whisking vigorously all the time.
  • You can stir flavorings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.