I had a lot of help from my son, Albe, on how to make this. To really understand how to make mayo, CulinaryArts.about.com, says “The trick is to add the oil VERY slowly at first, while constantly whisking the yolk. Add the oil too fast and your emulsion will break.” (See picture of what this looks like, because it’s happened to me.)
- Three egg yokes. You’ll need to separate the yolks from the whites. Here’s a tutorial on how to separate an egg.
- Three cups of an oil of choice for flavor, or any combination.
- 1 Teaspoon of dry mustard.
- 1 1/2 teaspoon of sugar.
- Teaspoon of crushed kosher salt (use a mortar and pestle or as we do, crush by grinding between your fingers).
- Combine 2 teaspoons of white wine vinegar with 2 tablespoons of fresh squeezed lemon juice separately.
In a bowl, whisk together all the dry ingredients listed above with the egg yokes.
Pour 1/2 of the combined vinegar and lemon juice and continue until fully blended.
Now slowly drip the oil, drop by drop, into the bowl as you whisk. This is an emulsion making process that takes a lot of effort physically. Do NOT use an immersion blender. It is easy to “break” the emulsifying process by adding the oil too fast or using an electronic blender.
About 1/2 way through your oil, add the rest of your vinegar and lemon juice.
Continue whisking the oil in slowly, until finished.
Here’s what broken looks like: