Mayonnaise
A fundamental emulsion sauce that serves as the foundation for countless derivatives.
Overview
The quintessential cold emulsion sauce combining egg yolks, mustard, and oil into a thick, creamy condiment. This kitchen fundamental requires only technique and patience, rewarding careful whisking with luxurious richness that elevates simple ingredients into sophisticated accompaniment for proteins and vegetables.
Ingredients
Base & emulsifier
- 2 egg yolks (at room temperature)
- 1 tablespoon Dijon mustard (strong)
Oil & acid
- 250 ml groundnut oil
- 2 tablespoons white wine vinegar (or lemon juice)
Seasoning
- salt
- pepper
Method
Stage 1 - Prepare base
- Stand a mixing bowl on a tea-towel on the work surface to prevent it slipping.
- Put the egg yolks, mustard, salt and pepper into the bowl and mix with a balloon whisk.
Stage 2 - Initial emulsification
- Slowly add the oil in a thin trickle to begin with, whisking continuously.
- As the mayonnaise begins to thicken, add the oil in a steady stream, still whisking all the time.
Stage 3 - Final incorporation
- When the oil is completely incorporated, whisk more rapidly for 30 seconds until the mayonnaise is thick and glossy.
Stage 4 - Season
- Add the vinegar or lemon juice, taste and adjust the seasoning as necessary.
Notes
- Broken mayonnaise recovery: If it separates, leave out at room temperature 30 minutes. Using a high-speed mixer, beat in half teaspoon fresh mustard. Put a spoonful of warm water in clean bowl and beat in a spoonful of broken mayonnaise at high speed. The mixture should foam. Add more broken mayonnaise gradually, beating constantly, until emulsion reforms.
- Temperature: All ingredients must be at room temperature for proper emulsification.
- Oil addition: Never rush; slow addition of oil is key to smooth emulsion.
Serving
Serve with salads, cold meats, sandwiches, crudités, or as base for flavored mayonnaises (aioli, rouille, etc.).
Storage
- Keeps refrigerated in an airtight container for 5-7 days.
- Does not freeze; emulsion breaks upon thawing.
- Best when made fresh; flavour degrades slightly with time.
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