If you use an electric whisk, mayonnaise is both easy and very satisfying to make. By varying the type of oil and acid that you use you can make endless varieties, however become competent with a good basic recipe like this first to get a feel for the balance of the ingredients and that magic moment when the thick, delicious emulsion begins to form.
Make sure that the egg yolks are at room temperature, the emulsion is much less likely to split if they are not cold. Put the egg yolks in the all the ingredients except for the oil.
Start whisking on high speed and add a small amount of the oil, say one teaspoon. Once it is fully incorporated leave the whisk running and add one more teaspoon of oil and again wait for it to fully incorporate. Repeat this until you have incorporated about 10 teaspoons, you should notice the mayonnaise begin to thicken. At this point you can start pouring the oil very slowly into the mixture as it continues to be whisked at high speed - it should take at least 3 minutes to pour all the remaining oil in, it will thicken into a lovely rich mayonnaise that will keep fro at least a week in a sealed glass jar.
The fresher the eggs the better, and the longer the mayonnaise will last.
If you want to start experimenting, try replacing 50 mil of the neutral oil with something stronger like extra virgin olive oil.
I retain 1/3 of the mayonnaise and add a clove of garlic to it. So I have 1 jar of regular mayonnaise and one smaller jar of aioli.
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|Serving Size: 1 Serving (3g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 4 (80%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 17.5mg||5 %|
|Sodium 27.7mg||1 %|
|Potassium 2.6mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.2g||0 %|
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Calories per serving: 5
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