Mayonnaise

With this recipe, it is all about the technique. J. Kenji Lopez-Alt from Serious Eats introduced us to this great technique. It is an easy and reliable way to make mayonnaise.

To get the best results, use the highest quality neutral oil and the freshest, high-grade eggs.

Time

7 minutes total

Difficulty

moderate

Yield

300 g (servings 10 )

Ingredients

Weight

Volume

Procedure

Eggs, yolks

34 g

2 large

Eggs, whole

50 g

1 large

Dijon mustard

5 g

1 tsp

Lemon juice

35 g

2 tbsp

Distilled vinegar (optional)

10 g

2 tsp

Place into the jug of a stick blender or a tall-form beaker with a diameter just larger than the head of the blender.

Rapeseed 00 oil

250 g

1 cup

Pour gently into vessel. The oil should float on top of the other ingredients.

Cayenne pepper (optional)

0.1 g

0.06 tsp

Mustard powder (optional)

2 g

½ tsp

White pepper (optional)

1.2 g

½ tsp

Fructose (optional)

6 g

1 tsp

MSG (optional)

3 g

½ tsp

Salt (optional)

9 g

1½ tsp

Add to vessel.

Insert stick blender and process until all the ingredients are combined and emulsified, probably less than 1 minute.

Notes

Our Braun stick blender has a head size of 2⅗" / 65 mm and the LabServ tall-form beaker of 500ml is 3" / 75 mm. These work well together.

Experiment with grapefruit juice in place of lemon juice.

Consider the recipe in which your mayonnaise will be use and exclude or adjust the salt content as necessary.

Distilled vinegar in its simplest form is simply plain white vinegar.

Nutrition

Serving size 30 g; calories 181 kcal, kilojoules 757.3 kJ, protein 0.9 g, carbohydrates 0.3 g, sugar 0.1 g, fat 19.8 g, saturated fat 1.7 g, unsaturated fat 24.6 g, trans fat 0.1 g, fiber 0.1 g, cholesterol 41.7 mg,

Type component

Author bhsimon

Yield

Servings

Serving size 30 g

Serve	Per serve
Energy (kcal)	181
Energy (kJ)	757.3
Protein (g)	0.9
Fat (g)	19.8
Carbs (g)	0.3
Sugars (g)	0.1
Fiber (g)	0.1
Sodium (mg)	362.1
Cholesterol (mg)	41.7

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