Equipment
* optional
Ingredients
Base
- 2 egg yolks, room temperature
- 5 g dijon mustard, smooth
- 15 ml lemon juice, freshly squeezed
- 2 g fine sea salt
Emulsifier
- 200 ml neutral oil, room temperature
Nutrition (per serving)
Method
Shape a damp kitchen towel into a ring and place the mixing bowl in the center. This will secure the bowl, allowing you to whisk with one hand and pour oil with the other.
Combine the egg yolks, Dijon mustard, fine sea salt, and 5ml of the lemon juice in the mixing bowl. Whisk vigorously until the mixture becomes slightly pale and homogeneous.
While whisking continuously and rapidly, add the neutral oil drop by drop to initiate the emulsion. Do not rush this step, or the mixture will separate.
Once a stable emulsion has formed and about a quarter of the oil is incorporated, begin pouring the remaining oil in a very slow, thin, steady stream, continuing to whisk vigorously until all the oil is incorporated.
Whisk in the remaining 10ml of lemon juice to loosen the mayonnaise slightly and brighten the flavor. Taste and adjust seasoning if necessary before transferring to a storage container.
Chef's Notes
- Temperature is the key to a successful emulsion. Ensure your egg yolks and oil are completely at room temperature before you begin.
- If you prefer to use olive oil, use a light or mild variety. Extra-virgin olive oil contains bitter tasting compounds that are released when subjected to high-shear whisking or blending, resulting in a bitter mayonnaise.
- The mustard acts not only as a flavoring agent but as a secondary emulsifier, providing mucilage that helps stabilize the oil and water suspension.
- For absolute food safety when serving vulnerable populations, heat the yolks with a splash of water over a double boiler to 74C/165F before cooling and proceeding, or purchase commercial pasteurized eggs in the shell.
Storage
Refrigerator: 1 week — Store in an airtight container in the coldest part of the refrigerator.
