Mayonnaise

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Prepares {{ multiplier * 16 }} servings!

Recipe Ingredients

{{ multiplier * 1 }} --- Egg Yolk
{{ multiplier * 1 }} c Olive Oil
{{ multiplier * 1 }} tsp White Vinegar
{{ multiplier * 1 }} tsp Dry Mustard
{{ multiplier * 1 }} tsp Lemon Juice
{{ multiplier * 1 }} tsp Salt
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Brittany Cochran
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Preparation Time: 30 min
Cooking Time: No Cooking
Servings Made: 16 Servings

Recipe Instructions

Put all of the ingredients except the oil in a large bowl and whisk together until combined.

While whisking, start to add the oil a few drops at a time. Adding the oil too fast will cause the mayonnaise to break.

Continue to add the oil drops at a time until the mixture begins to thicken.

You now have an emulsion and it is safe to start whisking in the oil with a slow steady stream.

Continue whisking until all of the oil is added and the mixture is thick and creamy.

If you break the mayonnaise (it will look curdled), use a second bowl with an additional egg yolk and add the broken mayo back into the new egg yolk drops at a time repeating the beginning steps until creamy and thick.

Refrigerate up to one week.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

Leave a Comment

One comment on “Mayonnaise

  1. Jeff on

    Need to reduce salt to 1/2 tsp! Otherwise, tastes great. Also suggest making this in a food processor rather than using a whisk for 10 minutes.

    Reply

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