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Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.
Ingredients[edit | edit source]
- 2 egg yolk
- 2½ teaspoons (12.5 mL) lemon juice and/or vinegar
- ½ teaspoons (2.5 mL) Dijon mustard
- ¼ teaspoons (1 mL) salt
- ¾ cup (180 mL) oil
Procedure[edit | edit source]
- In a large bowl, beat the egg yolk with a wire whisk for about a minute.
- Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
- Then, very slowly, add half the oil with one hand whilst whisking with the other.
- Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
- Keep going until the oil is whisked in.
- Add the rest of the lemon juice, whisk to combine.
- Add the rest of the oil in the same manner as before.
- Keep going until all the oil is whisked in.
- If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.
Notes, tips, and variations[edit | edit source]
- One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small 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 curdles, it can be recovered by slowly dribbling the curdled mayonnaise into another egg yolk while whisking vigorously the whole time.
- ½ teaspoon white sugar can be added with the salt at the beginning for those with a sweet tooth.
- It's easier to just use an immersion blender for the whisking.
- For special occasion, you can spice up this recipe by making Juanz mayonnaise: Just add about a handful of finely chopped cilantro and about half a tooth of crushed garlic. This is also known as banana's mayonnaise.