Egg Technique: Making Mayonnaise with Raw Yolks
Creating mayonnaise from scratch is an art that transforms simple ingredients into a creamy, tangy condiment. At its heart is the emulsion of oil into egg yolks, a process that requires patience and precision. Mayonnaise is an emulsion, meaning it's a mixture of two liquids that usually don't mix—oil and water (from the egg yolk and any added acid like vinegar or lemon juice). The lecithin in egg yolks acts as an emulsifier, allowing these two elements to blend smoothly into a luxurious sauce. Start with room temperature yolks to ensure a silky texture, and choose a neutral oil like vegetable or canola for a clean flavor. The whisking technique is crucial; it incorporates air and ensures a stable emulsion. Adding the oil in a slow, steady stream is key to preventing the sauce from breaking. Seasonings like mustard, salt, and pepper enhance the flavor profile, while a touch of acid brightens the mayonnaise. Understanding the science behind the process empowers you to troubleshoot and perfect your technique. With practice, you'll master the balance of ingredients and whisking motion to create a mayonnaise that rivals any store-bought version.
Notes
The science of mayonnaise lies in its emulsion: lecithin in egg yolks helps suspend oil droplets in water. Room temperature yolks are easier to work with and create a smoother emulsion. If your mayonnaise starts to break, stop adding oil and whisk in a teaspoon of water or extra yolk to stabilize it. Always use pasteurized eggs or handle raw eggs with care to minimize the risk of salmonella. Mayonnaise keeps well in the refrigerator for up to a week. For make-ahead convenience, prepare it a day before serving to let the flavors fully develop.
Steps
- 1 Separate 2 egg yolks into a medium bowl, ensuring no egg white contaminates the yolks.
- 2 Add 1 teaspoon of Dijon mustard, a pinch of salt, and a pinch of white pepper to the yolks.
- 3 Whisk the yolks and seasonings together until pale and slightly thickened.
- 4 Slowly drizzle in 1 cup of neutral oil, whisking constantly to incorporate the oil into the yolks.
- 5 Once the mixture thickens, gradually add the oil in a steady stream while whisking vigorously.
- 6 Whisk in 1 tablespoon of lemon juice or white wine vinegar for tanginess.
- 7 Taste and adjust seasoning with additional salt, pepper, or acid as desired.
- 8 Transfer the mayonnaise to an airtight container.
- 9 Refrigerate for at least 1 hour to allow flavors to meld.
Ingredients to explore
Advieh (Persian Spice Blend)
Advieh is a fragrant Persian spice blend that boasts a complex aroma of warm cinnamon, earthy cumin, and floral hints of rose and saffron. Its texture is finely ground, making it easy to incorporate into dishes. Originating from the rich culinary traditions of Iran, advieh adds depth and sophistication to both savory and sweet recipes. Its unique combination of spices reflects the historical spice trade routes that influenced Persian cuisine.
Almond Butter
A velvety, nutty spread crafted from finely ground almonds, offering a rich and satisfying flavor that's both comforting and indulgent.
