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19 Oct

Mayonnaise is really forcing oil into an egg. It is possible for an egg to take as much as 12 cups of oil, though I would not recommend you trying it. The more oil you add the thicker it will be.

The most probable origin of mayonnaise is that the recipe was brought back to France from the town of Mahon in Menorca (Spain), after Louis-François-Armand du Plessis de Richelieu’s victory over the British at the city’s port in 1756.

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer, an electric blender, or a food processor. This recipe uses a food processor fitted with a steel blade.

Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisk it, slowly add the curd while whisking, and it will emulsify to be mayonnaise.

To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo.



All ingredients should be at room temperature

1 egg / room remperature
1 tbsp dijon mustard
2 cups vegetable oil
2 tsp white vinegar
Salt to taste

Food processor with steel blade


  • add egg egg and tablespoon dijon mustard to the bowl of the processor
  • mix at high speed for 2 minutes
  • take first cup of oil, and add only drops of about ten – then have it mix at high speed for about 30 seconds
  • repeat about 10 times
  • then add oil in a very slow thin stream – about the same quantity as a tablespoon,
  • mix for about 20 seconds then repeat
  • do this until the first cup of oil is finished
  • then add 2 teaspoons of white vinegar and a dash of salt
  • Mix through
  • Start the stream again – very thin about the quantity of a tablespoon, letting it mix through for about 15 seconds before doing the next.
  • Make sure no oil masses at the outer edges of the machine
  • When about halfway through the second cup of oil, you can let the oil continue running in the thinnest possible stream into the machine.
  • Add more mustard oil according to preference
  • The mayonnaise should have a consistency not unlike that found in a bought factory mayonnaise.

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