#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.
Here's the secret mayonnaise trick: Separation is very common, so don't give up! Here's how to make mayonnaise emulsify if your mixture doesn't work:
-Have another room temperature egg ready. Place the yolk in another scrupulously clean and dry bowl. Beat with electric beaters until sticky.
-Add the first egg-oil mixture a spoonful at a time, beating each spoonful until fully incorporated. After the mixtures are combined and emulsified, add remaining oil in a thin stream.
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.
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