Mayonnaise

Mayonnaise

By
From
Nuovo Mondo
Makes
2
Photographer
Alan Benson

The thing to remember about mayonnaise is that it is an emulsion and refers to the incorporation of a fat into a liquid. Eggs have a strong emulsifying quality because the yolk contains a large amount of lecithin. The acid from the vinegar helps to stabilise the emulsion and add flavour. If the mayonnaise does split, start again from scratch and when underway, slowly add the split sauce so it is not wasted.

Ingredients

Quantity Ingredient
4 free-range egg yolks
1 tbsp white wine vinegar or lemon juice
1 tbsp dijon mustard, optional
500ml vegetable or grapeseed oil
salt and freshly ground black pepper

Method

  1. Place the yolks, vinegar and mustard, if using, into a large bowl or the bowl of an electric mixer fitted with a whisk attachment. Slowly drizzle in the oil in a steady stream, whisking constantly to combine. (If using an electric mixer, set the speed to medium.) If the mayonnaise becomes too thick as you incorporate the oil, just add a little warm water. When all the oil is incorporated, taste for seasoning, adjusting with salt, pepper and some more vinegar if needed.

Variation

  • To make horseradish mayonnaise, combine 100 g of the mayonnaise with 2∕3 cup freshly grated horseradish in a bowl, adding a little extra, to taste, if desired.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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