The Preparation of Mayonnaise
[There are no pictures here. On purpose.]
Separate five eggs. Put the egg yolks into your food processor. Turn it on high. S.l.o.w.l.y drizzle in about 300ml-400ml of vegetable oil. The size of the yolks will make a difference, and it takes a little practice to know the breaking point. Yes, I’ve broken mayonnaise. It’s not a tragedy, it just meant I was rushing. Yes, I’ll be available for questions/panic attacks.
Anyway, now you should now have a food processor full of mayonnaise. Drizzle in some water. Don’t even bother with the salt. That’s it. Chill it and it’ll firm up. No really, that’s it.
If you’re going to use store-bought mayonnaise, assuming you find a mayonnaise that doesn’t have kitniyot in it, it’s going to have vinegar, stabilizers and other who-knows-what in it. We’re trying to stick to olive oil and eggs for cakes, so just follow the instructions above on how to make your own.
If the mayo does break, just add another yolk & process again until the emulsion forms again. Then quit!
Finally getting back to reading after not feeling so great over Pesach. Sorry I missed this then — but it's just as useful and just as much a pleasure to read now.
Hope you're feeling better!
hope that you are doing better
what about the vinegary flavor of mayo?
Re-read the post, Arielle Kwestel. Homemade mayo doesn't need it.
What about the issue of raw eggs when making mayo? What is your take on this one?
Good Marc Gottlieb question. Marc?
I have never had an issue with eating raw eggs in foods, including mousse, meringue, and mayonnaise. And if you're putting the mayonnaise into a cake, the baking will kill any bacteria after 140F.
Regarding salmonella, adults are less susceptible than children, stomach acid kills them, and you have to drink practically an entire beaker of the stuff to actually get food poisoning. Egg farms are typically under a vet's care.
I'm not advocating being stupid or irresponsible. I'm saying that it's not as big a fear as we're been led to believe.
If you do ever get sick, you'll be better in a week. And my chocolate mousse is worth it.
We use mayo instead of butter for grilled cheese sandwiches – gives it a perfect light crispy crunch. Sooo good!
We use mayo instead of butter for grilled cheese sandwiches – gives it a perfect light crispy crunch. Sooo good!