Makes 2 cups mayonnaise We love making mayonnaise the old fashioned way (for special occasions!), but you can also make it in a blender. Follow the directions, plus instead of a bowl, combine the yolks, water, vinegar, mustard, and sugar in a blender, and steam in the oil while it’s running until it becomes creamy.…
CIA FOODIES
Mayonnaise
Makes 2 cups mayonnaise
We love making mayonnaise the old fashioned way (for special occasions!), but you can also make it in a blender. Follow the directions, plus instead of a bowl, combine the yolks, water, vinegar, mustard, and sugar in a blender, and steam in the oil while it’s running until it becomes creamy.
Note: Olive oil or mild peanut oil may be substituted for some or all of the vegetable oil.
Ingredients
- 2 pasteurized egg yolks
- 1 tablespoon water
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
- 2 cups vegetable oil (see Note)
- Salt, as needed
- Ground white pepper, as needed
- 1 tablespoon fresh lemon juice
Directions
- Combine the egg yolks, water, vinegar, mustard, and sugar in a bowl. Mix well with a balloon whisk until the mixture is slightly foamy.
- Gradually add the oil in a thin, steady stream, whisking constantly, until the oil is incorporated and the mayonnaise is emulsified, smooth, and thick.
- Season with salt, white pepper, and the lemon juice.
- Use the mayonnaise immediately or refrigerate in a clean airtight container for later use.
Copyright © 2021 The Culinary Institute of America