Homemade Mayonnaise see video
Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors. Homemade mayonnaise is richer, more flavorful than the store-bought, and you can customize it to meet your tastes using a wide variety of herbs, vinegars or fresh citrus juices, and pureed garlic or finely minced onion.
4 Egg Yolks
1 teaspoon lime juice, lemon juice or vinegar
Salt to taste
1½ cups vegetable oil, corn oil, or pure Italian olive oil
Water as needed
Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
Lime, lemon juice or vinegar adds acidity and flavor to the mayonnaise. For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lime, lemon juice or vinegar, depending upon your tastes.
Combine the egg yolks and acid in the mixing bowl, whisking to aerate until foamy. The key is to add the oil slowly, a little bit at a time, while whisking vigorously. (Note: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)
Continue to whisk, adding the oil in a slow, steady stream. If the mayonnaise becomes too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.
When mixed, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.
Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.
Store fresh mayonnaise in the refrigerator and use within five days.
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