How To Make Homemade Dutch Mayonnaise With Vinegar Food

HOMEMADE MAYONNAISE

Steps:

• Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
• Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.

DUTCH MAYONNAISE

Steps:

• Beat the eggs in a mixing bowl.
• Add the salt, pepper and mustard powder.
• Using an electric mixer, beat the egg yolk mixture at a consistent speed.
• Add a little oil and a little vinegar on an alternating basis.
• If the oil separates from the mixture, add a touch of warm water.

DUTCH MAYONNAISE

Steps:

• You can do this by hand with a whisk or with a hand held mixer. If using a food processor, it's better to use whole eggs.
• Mix all ingredients, except the oil.
• Slowly add oil, drip by drip. don't do it too fast or it'll fail. If everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. If it fails, restart, you can slowly add the failed batch later on into the successive batch.
• Don't keep this stuff in the fridge like a jar of mayo! It doesn't have any preservatives.

BASIC MAYONNAISE

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.