Traditional Mayonnaise Food

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

BASIC MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

TRADITIONAL MAYONNAISE

Steps:

• Whisk together yolks, lemon juice, salt and pepper together in a medium bowl until smooth and light. Whisk oil in by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, when about one-third of the oil has been added, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, whisk vigorously before adding more. Stir in mustard and salt and pepper to taste. Serve immediately or refrigerate in a covered jar for 1 to 2 days

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.