Sep 15 2008 - Aug 11 2013


4 Large Egg Yolks
5g Salt
0.5g White Pepper
1.5g Dry Mustard
50mL White Wine Vinegar
800mL Salad Oil
TT - Lemon Juice (TT means To Taste, add lemon juice till it suits your taste.)
  1. Place the egg yolks in the bowl of a mixer and whip on high speed until frothy. You can add the dry mustard at this part.
  2. Add the dry ingredients and 25mL of the vinegar to yolks, whisk to combine.
  3. Add the oil very slowly until the mixture begins to thicken and an emulsion begins to form. An emulsion is when ingredients that don't normally mix, like vinegar and oil, are forced together. There are two kinds of emulsions, temporary and permanent. A temporary emulsion needs to be mixed before each use, a permanent emulsion will hold.
  4. Add remaining oil in slow steady stream, thinning the mayo occasionally by adding a little vinegar. Continue until all oil and vinegar have been used. A little water may be used.
  5. Adjust seasonings and add lemon juice.
  6. Put in fridge.

*Yields 1 Litre.*

It's important to use the right oil, as using a different oil will affect the taste of the mayo. You can sub canola oil for the salad oil, or another neutral oil.

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