electronic Gourmet Guide

 

Mayonnaise

by Prof. Steve Holzinger

Serving Size : 2 1/2 cups
Preparation Time :0:15

 

Ingredients

  • 2 each egg yolks
  • 1 tsp salt
  • 2 tbl lemon juice—fresh
  • 1 pinch cayenne pepper—as desired
  • 1 tbl water hot
  • 2 cups extra virgin olive oil

Preparation

Set a bowl on a damp towel. Have all ingredients at room temperature. With a wire whisk, beat the yolks with lemon juice, salt and pepper. Add a little hot water while beating. Continue beating until the yolks are light and lemony color, about 2 minutes.

Now add oil, a drop at a time, with beating, until a little oil is incorporated. Then add the oil in a slow steady stream while beating, following the rule that you can add as much oil at a time as has been incorporated. It is good to have a helper to drizzle the oil, but not required. When you are nearing the end of the process, the mayonaise may become quite stiff. If it looks "slippery" in the bowl, it may have reached its limit for oil. If the emulsion breaks, whip up a yolk in another bowl, and add the broken sauce as though it were oil. It will go back together quickly. Re-season the sauce when you are done. If it is too thick for your taste, a few drops of white wine will adjust it nicely. I like to work with it thick.

Some sources suggest adding some liquid at the end to improve keeping qualities. I prefer not to make more than I will use in a day, and always keep it covered and refrigerated. Avoid extremes of heat or cold.

Oils may be blended! 1/2 cup cottonseed oil plus 1/2 cup olive oil makes a less expensive all purpose blend.

 

About Vinaigrette and Mayonnaise

Recipes

Copyright © 1995 Steve K. Holzinger. All rights reserved.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.


 
 
Arrow to Top

Modified August 2007


 

The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese and Lunar
New Year Recipes
Chinese and Lunar
New Year Recipes

 

Super Bowl Recipes
Super Bowl Recipes

 

AddThis Social Bookmark Button

AddThis Fe=

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Recent Cookbooks

A Day at el Bulli
A Platter of Figs
Alinea
BakeWise
The Big Fat Duck Cookbook
The Complete Robuchon
Ducasse Made Simple
Eat Me
Milk
Under Pressure

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 
 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 
 
 

Become a Chef:
Best Culinary Schools

 

Green Products
Buy Green

Kitchen Home Gift Guide

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

Healthy Dieting

 
 

Green Products
Buy Green