Before you scratch your head and wonder who would want to make mayonnaise on their own, just try it, especially if you’re allergic to soy. It’s so easy, really, and totally addicting. A warning about raw eggs. My research shows that about 1 in 10,000 people get sick from a raw egg, although I recently saw the number as high as 1 in 30,000. Just make sure your shell is intact and it’s been properly refrigerated and you should be fine.
Total time: 5–6 minutes
Yield: about 1 cup
2 egg yolks (reserve the whites to use with scrambled eggs)
about 2 tsp. fresh squeezed lemon or white vinegar
about 10 oz. light olive oil or walnut oil
pinch of salt
- Place a small round bottomed bowl atop a thick kitchen towel and begin to whisk eggs yolks.
- While whisking, pour the tiniest continual trickle of oil possible into the yolks and continue to whisk. Keep your eye on the trickle (should not yet be a continuous stream), not on the yolks.
- Once you feel the yolks start to thicken (after a minute or two), and the mixture starts to turn a pale shade of yellow, increase the oil additions to about a teaspoon each and continue whisking.
- When the mixture looks like it is starting to pull apart, whisk in 1/2 tsp. of lemon juice vinegar, which will act as an emulsifier. Continue until your oil and lemon juice is gone, eventually adding oil in 1 T additions. You don’t have to whisk like crazy, just consistently. The entire process should take 5 minutes tops.
- Taste for texture and flavor and add salt if desired. For anyone allergic to soy who wants to enjoy a tuna salad or egg salad sandwich, this is heaven!