Mayonnaise

Chef

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4 egg yolks
1 teaspoon salt
white pepper, to taste
1 teaspoon dry mustard
3 tablespoons wine vinegar
28 ounces salad oil
lemon juice, to taste
Servings: 32
1. Place the egg yolks in the bowl of a mixer and whip on high speed until frothy.

2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.

3. Begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion beings to form.

4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated.

5. Adjust the seasonings and add lemon juice to taste.

6. Refrigerate until needed.

Yield: 1 quart (1 liter)
 
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