Mayonnaise
- Yield 16 tablespoons
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Mayonnaise sits in the Eggs section of Regbie. The card serves 16 tablespoons. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 tablespoons
- 1 large egg yolk
- ¼ teaspoon salt
- ¼ teaspoon Dijon mustard
- 1 ½ teaspoon lemon juice
- 1 teaspoon white vinegar
Method
Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).
Tip in ¼ cup of the oil in a slow steady stream while the cook whisking vigorously (~1 minute). To keep the bowl in place, place the bowl on a rubber mat and tie a towel around the base. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.
After the oil is incorporated, slowly added the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds). Tip in the last ¼ cup of oil all at once and whisk it to emulsify the mayo completely.
Kitchen notes
- All the ingredients should be at room temperature!
- Making homemade mayonnaise isn’t straightforward!
