Recipe No 623 component

Mayonnaise

With this recipe, it is all about the technique. J. Kenji Lopez-Alt from Serious Eats introduced us to this great technique. It is an easy and reliable way to make mayonnaise.

To get the best results, use the highest quality neutral oil and the freshest, high-grade eggs.

Time

Prep:

Total:

Difficulty
moderate
Yield
10 serves • 300 g
Metric Imperial

Processes

  • Eggs, yolks (2 large)
    34 g
  • Eggs, whole (1 large)
    50 g
  • Dijon mustard (1 tsp)
    5 g
  • Lemon juice (2 tbsp)
    35 g
  • Distilled vinegar (optional) (2 tsp)
    10 g
  1. 01
    Place into the jug of a stick blender or a tall-form beaker with a diameter just larger than the head of the blender.

  • Rapeseed 00 oil (1 cup)
    250 g
  1. 02
    Pour gently into vessel. The oil should float on top of the other ingredients.

  • Cayenne pepper (optional) (pinch)
    0.1 g
  • Mustard powder (optional) (½ tsp)
    2 g
  • White pepper (optional) (½ tsp)
    1.2 g
  • Fructose (optional) (1 tsp)
    6 g
  • MSG (optional) (½ tsp)
    3 g
  • Salt (optional) (1½ tsp)
    9 g
  1. 03
    Add to vessel.
  2. 04
    Insert stick blender and process until all the ingredients are combined and emulsified, probably less than .

Notes

Our Braun stick blender has a head size of 65 mm / 2½" and the LabServ tall-form beaker of 500ml is 75 mm / 3". These work well together.

Experiment with grapefruit juice in place of lemon juice.

Consider the recipe in which your mayonnaise will be use and exclude or adjust the salt content as necessary.

Distilled vinegar in its simplest form is simply plain white vinegar.

Categorisation

Category
component
Meal
component
Cuisine
french
Diet
vegetarian
Tags
mayonnaise