Mayonnaise

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

If the mayonnaise turns out too thick, you can thin it out with warm boiled water. Add the water to the mayonnaise by the teaspoon, continuing to whip with a mixer until the desired consistency is achieved.

Ingredients

Chicken Egg - 3 pieces
Salt - ½ spoons
Mustard Greens - ½ spoons
Vegetable Oil - 8 fl oz
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Separate the yolks from the whites. Place the yolks in a deep bowl, add salt, mustard, and lemon juice, lightly whisk, and let it sit in the refrigerator for 15 minutes. It's also better to chill the oil in advance. Cold oil and yolks are easier to emulsify.

Step 2

Once the ingredients have cooled, turn on the mixer at the lowest speed, add half a teaspoon of oil to the egg yolks, and start whisking. Whisk for 30 seconds, then add a teaspoon of oil and continue whisking. At this stage, the small amount of oil will form the initial emulsion of oil and yolks, and the process will proceed more quickly and easily.

Step 3

Once a teaspoon of oil is fully incorporated into the egg yolks, the mixture should lighten in color and may even thicken slightly. You can now add two more tablespoons of oil and continue to whisk. At this stage, the thickening process will begin, and you can gradually add larger amounts of oil while continuing to whisk thoroughly at a higher speed.