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1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon granulated sugar, plus
1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup soya oil (or canola oil)
Whisk the egg yolk by hand for 15 seconds. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until
salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds. Pour 1 cup of canola oil (or soybean oil)
into a plastic squirt bottle.
This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about
half of the oil, your mayonnaise should be very thick.
Add the remaining vinegar solution. Whisk. 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 in color. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your
kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon granulated sugar, plus
1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup soya oil (or canola oil)
Whisk the egg yolk by hand for 15 seconds. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until
salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds. Pour 1 cup of canola oil (or soybean oil)
into a plastic squirt bottle.
This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about
half of the oil, your mayonnaise should be very thick.
Add the remaining vinegar solution. Whisk. 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 in color. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your
kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.