Homemade Mayonnaise (by Hand)

Enough for 2-3 sandwiches you can be proud of.

Egg yolks, pasteurized - 2
Salt - 1 tsp or to taste
Dry Mustard - 1 tsp or to taste
Sugar - 1 tsp or to taste
White vinegar - 1 T, about enough to make a paste with the flavorings
Vegetable oil - about 10-12 oz.
Paprika - optional

Combine dry flavorings, whisk in vinegar to form a paste. Add the yolks and whisk to combine.

**Note: If using unpasteurized eggs, bring some water to a simmer (145 to 160 degrees F) on a stove and place yolks in heatproof bowl over the water. (Don't allow bowl to touch water.) Whisk for few minutes until yolk mixture can leave a thin coating on a spoon (or it reaches 160 degrees F). It will thicken slightly.
Remove heat.

Begin to add the oil with the yolks very slowly while whisking vigorously, adding almost a drop at a time until mixture begins to thicken and an emulsion forms.

Continue to add oil in a steady stream, continuously whisking at a slower pace and adding oil until the desired consistency is achieved.

Adjust seasonings to taste.
Refrigerate immediately.

TIPS:
Substitute egg whites for yolks to make low-fat mayo.
Room temperature ingredients emulsify more easily than cold ones.
To thin the mayo, use a little vinegar.

Category:

Howto & Style

Tags:

• mayonnaise
• recipe
• homemade
• mayo
• eggs
• emulsify
• cooking
• how
• to
• recipes

[xishimarux]

I did some subs but this video totally worked for me son. Mayo game up 100% my dude.

[droneprime01]

MOAR VIDEOS

[alohapinay8701]

you sir, just earned yourself a subscriber :) please make more videos!! absolutely loved it.

[BrucieWayne]

@dorkiibooo

rjd2 : disconnected

the other video with bacon is rjd2 : seasons

[dorkiibooo]

Song? :D

[juggaloarmyicp]

Could you use a different oil if you wanted to? If not, how come?

[kindaaredneckkindaar]

I wonder, could you use a food processor?

[stefjanel]

it will hold for about half a week if kept well refrigerated.

[SinnFein4ever]

So does that mean that it will spoil in two days?