Mayonnaise

Step 1 of 5

Let all the ingredients come to room temperature beforehand; cold oil is the most common cause of splitting, and in winter it may even be warmed slightly. Remove the germinal discs from the yolks, put them into a bowl, add the salt, white pepper and a drop of vinegar and beat them with a whisk.

  • Raw and undercooked eggs: Salmonella can be inside an intact egg; make raw-egg creams with pasteurised eggs, or hold the cream at 71 °C for 2 minutes.
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3 min

00:00

Ingredients

  • 34 gEgg, yolk, raw, fresh
  • 3 gSalt, table
  • 0.3 gSpices, pepper, white
  • 0.5 15 ml tablespoonWhite wine vinegar
  • 330 mlOil, sunflower, linoleic (less than 60%)
  • 1 15 ml tablespoonBeverages, water, tap, drinking

Method

  1. Let all the ingredients come to room temperature beforehand; cold oil is the most common cause of splitting, and in winter it may even be warmed slightly. Remove the germinal discs from the yolks, put them into a bowl, add the salt, white pepper and a drop of vinegar and beat them with a whisk.
  2. Whisking constantly, add the 330 ml of oil drop by drop at first; as soon as the sauce starts to bind, pour it in a thin stream. The mayonnaise gradually thickens and turns glossy.
  3. When the sauce becomes too thick, loosen it with the rest of the vinegar (½ tbsp in total) and carry on with the oil.
  4. Finally stir in 1 tbsp of boiling water; it holds the sauce together and keeps it from separating if it has to wait. If it splits all the same, put a fresh yolk with a few drops of vinegar into a clean bowl and whisk the split mayonnaise into it a teaspoon at a time.
  5. Cover and refrigerate; use within 2 days.