Mayonnaise

I wanted a break at lunch, I don’t like roast beef sandwiches with butter, and I had no mayonnaise. Make some! It’s very simple with two “tricks”: Room temperature eggs and very slow drizzle to add the oil.

Mayonnaise

2 egg yolks – room temperature is important
1 Tbl vinegar (I combine white, red, and lemon juice)

1 tsp mustard (not for taste; it holds the emulsion)
1/8 tsp salt (I use 1/4 tsp garlic salt)
3/4 cup oil

Throw everything except the oil in the blender. Mix it a bit. Remove the plastic cap from the blender lid. With the blender on low, very, very slowly start drizzling in the oil. After about a tablespoon, you can very slowly, in a thin stream, pour in the rest. Let it blend until fully emulsified. (I do this on a pulse setting so it mixes in the edges better than just full-on whirlpool blending.)

Note the “vinegar” is white, red wine, and lemon.

That’s it. Question of the day: Given that it is just egg yolks and oil, why is commercial mayonnaise white?

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