#1~ The eggs must be certifiably fresh and/or pasteurized. Fresh eggs emulsify much better.
#2~ Wash your eggs with soapy water as bacteria can be introduced through contaminated shells. Always crack eggs on a flat surface rather that a glass rim. This gives the shell the least contact with what's inside.
#3~ Use a super clean glass or metal bowl. Plastic has an oil residue that interferes with emulsification.
#4~ Unflavored oil, such as safflower makes an all purpose mayonnaise. For dipping vegetables, or as a basis for dressings, I use either a mixture of safflower and extra virgin olive oil, or olive oil alone. For Passover you'll want to make olive oil mayonnasie, so choose an extra light one or the oil taste will dominate. It tastes better if the egg flavor is also detectable.
#5~ Your choice of lemon juice or vinegar will influence the flavor of your mayonnaise. You can use a bit of each or all of one or the other. The amount you use will also affect the flavor.
#6~ The final tip for how to make mayonnaise is that all ingredients should be at room temperature. And it's best if the humidity is low in the room; so no pots boiling away at the same time as you make homemade mayonnaise
1 egg yolk from very fresh or pasteurized egg (plus another unbroken egg at room temperature)
1/2 teaspoon salt
1/2 teaspoon dry mustard, optional
2 pinches sugar, optional
dash hot pepper sauce, optional
1-2 tablespoons lemon juice or vinegar
1 cup extra light olive oil
1. Place a very clean, dry glass or metal bowl on a moistened towel to keep in place. Use an electric beater to combine egg yolk, salt, and optional additions in the bowl. Add lemon juice and vinegar, beat to incorporate well.
2. With beaters running on medium, add the first 1/4 cup of the oil DROP BY DROP. Then v-e-r-r-r-y s-l-o-w-w-w-l-y, drizzle in the remaining olive oil until an emulsion has formed and all oil is incorporated into the egg.
3. Adjust lemon and salt to taste. And you have about 2 cups of beautiful mayonnaise that will hold for up to 2 weeks tightly sealed in the refrigerator.
3. Adjust lemon and salt to taste. And you have about 2 cups of beautiful mayonnaise that will hold for up to a week tightly sealed in the refrigerator.
Mayonnaise ailoi: add 2 crushed garlic cloves. Great for dipping cut veggies or swirling into soup.
Tartar sauce add about 1/2 cup of finely chopped pickles.
Japanese mayonnaise is delicious on fish, just add wasabi powder to taste.
Now that you know how to make mayonnaise using olive oil, gain some "Olive Enlightenment" here.
photo credits: ingredients:istockphoto©robynmackenzie
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home
*Health risks in homemade mayonnaise:
Health expert advise that pregnant women, the elderly and very young children not consume homemade mayonnaise as it is made from raw eggs, and does carry an increased risk for bacterial salmonella food poisoning. If you do have a healthy immune system, homemade mayonnaise, made the conventional way poses extremely low risk to you. Be sure to use fresh or pasteurized eggs and wash the shells with soap and water.