Materials for Mayonnaise:
- Mixing Bowl
- Wire Whisk
- Kitchen Towel
Main Ingredients:
- Egg Yolks
- Oil
- Lemon Juice
- Salt
- Pepper
Optional Ingredients:
- Paprika
- Cayenne
- Mustard
- Brown Sugar
Goal for Mayonnaise:
Texture: Creamy and thick.
Color: It will start out yellow, as you add water it will turn a creamy white.
Guide for Mayonnaise:
- Separate yolks from whites and put yolks into mixing bowl.
- Pro Tip: We use 2 yolks for this guide and it makes roughly 1.5 cups of mayonnaise.
- Whisk the yolks until they become sort of a pale yellow.
- Add oil slowly drop by drop at first while whisking making sure to completely mix in the oil before the next drops.
- Once the mix has doubled in volume, you can start to add the oil in a little fast.
- Pro Tip: Also, make a nest for the bowl with the kitchen towel. This makes it easier to whisk as you add oil. Take a break, making mayo by hand is a workout.
- Once your mix has become really thick and its beginning to get a little harder to whisk, squeeze in a quarter of a lemon in juice to the mix and whisk.
- Add all your other ingredients now in little amounts to bring some flavor to your mayo. If a bit of sweetness is your direction add brown sugar or honey. If a more earthy note is what you desire go for cumin and such spices. For more of a round flavor profile add Italian seasoning or other dried herbs. For a kick, add in cayenne or a little chili oil.
- Pro Tip: Use more dried ingredients as it would keep better as fresh herbs and spices would rot faster than your mayo (unless you are making mayo for that day or meal).
- Season and taste.
- Pro Tip: If mix is too thick add a splash of water and whisk together to thin it out, re-season and taste. If the mix taste has a strong oil taste, add more lemon juice or your optional.
Try These Eggs With:
- Sriracha for your home made Sriracha mayo – I like to use the Korean Gochujang as I think that has more flavor than Sriracha.
- Add minced garlic or roasted garlic for a nice aioli
