HungryForever

Mayonnaise: Egg Yolk and Oil Sauce

Mayonnaise like hollandaise is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension. But as the egg yolks do not have to be warmed, the sauce is that much simpler to make than hollandaise. You can make it by machine in a blender, although the processor produces a larger and better sauce. Either way it is almost automatic, and takes no skill whatsoever. Mayonnaise done by hand or with an electric beater requires familiarity with egg yolks. And again, as with hollandaise, you should be able to make it by hand as part of your general mastery of the egg yolk. It is certainly far from difficult once you understand the process, and after you have done it a few times, you should easily and confidently be able to whip together a quart of sauce in less than 10 minutes.

Ingredients

in A round-bottomed2½- to 3-quart glazed pottery, glass, or stainless-steel mixing bowl. Set ita heavy casserole or saucepan to keep it from slipping.
3 egg yolks
A large wire whip
1 Tb wine vinegar or lemon juice
tsp ½salt
tsp ¼dry or prepared mustard
1cups ½ to 2¼of olive oilsalad oil, or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount.
Drops of wine vinegar or lemon juice as needed
2 Tb boiling water
Vinegarlemon juice, salt, pepper, and mustard

Instructions

Warm the bowl in hot water. Dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add the vinegar or lemon juice, salt, and mustard. Beat for 30 seconds more.
The egg yolks are now ready to receive the oil, and while it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, it makes no difference as long as you beat constantly. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil. After ⅓ to ½ cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis is over. The beating arm may rest a moment.
Then beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
If the sauce is not used immediately, scrape it into a small bowl and cover it closely so a skin will not form on its surface.

Recipe Notes

POINTS TO REMEMBER when making mayonnaise by hand
Temperature
Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold.
Egg Yolks
Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil.
Adding the Oil
The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly.