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1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon lemon juice
1 cup canola oil
1. Whisk the egg yolk by hand for 15 seconds.
2. Combine the vinegar, water, salt, sugar and lemon juice in a small bowl or glass measuring cup. Stir until the salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour canola oil into a plastic squirt bottle or spouted measuring cup. Add a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking nonstop. When you have used about half the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk some more. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white color when it's done.
4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2-weeks in your refrigerator.
Makes 1 cup.
Tidbits:
Some people are skeeved out by using raw egg yolk in a sauce like this, even though the risk of salmonella poisoning from fresh eggs is extremely low and the vinegar used in the recipe helps to kill any potentially harmful bacteria. Nevertheless, if you are concerned you can buy eggs that have been heat-treated (pasteurized) in the shell. They are probably going to be a little more expensive.
Source: Top Secret Recipes Unlocked by Todd Wilbur, (Plume, Penguin Group, 2009)
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon lemon juice
1 cup canola oil
1. Whisk the egg yolk by hand for 15 seconds.
2. Combine the vinegar, water, salt, sugar and lemon juice in a small bowl or glass measuring cup. Stir until the salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour canola oil into a plastic squirt bottle or spouted measuring cup. Add a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking nonstop. When you have used about half the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk some more. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white color when it's done.
4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2-weeks in your refrigerator.
Makes 1 cup.
Tidbits:
Some people are skeeved out by using raw egg yolk in a sauce like this, even though the risk of salmonella poisoning from fresh eggs is extremely low and the vinegar used in the recipe helps to kill any potentially harmful bacteria. Nevertheless, if you are concerned you can buy eggs that have been heat-treated (pasteurized) in the shell. They are probably going to be a little more expensive.
Source: Top Secret Recipes Unlocked by Todd Wilbur, (Plume, Penguin Group, 2009)