The Wheeling Gourmet by Nicolas Steenhout

Recipe

Ingredients

• 1 Egg Yolk
• 25ml Dijon mustard
• 250ml Vegetable oil
• Salt, Tabasco (chili) sauce
• 1 Lemon

I use Tabasco sauce to give the mayonnaise a bit of character, any spicy sauce will do. The idea is not to make the mayonnaise spicy. You could use white pepper instead. But don't use black pepper as it would leave black specks in the mayonnaise.

Mise En Place

1. Separate the yolk from the egg.
2. Squeeze the lemon and reserve ( To set aside for later use.) [?] its juice.

Preparation

1. In a bowl, put the egg yolk, mustard, a bit of salt and the Tabasco sauce
2. Place a rubber mat under your bowl so it doesn't move or travel while you whisk in the oil.
3. Whisk vigorously until all ingredients are mixed thoroughly.
4. Add the oil a little at a time while whisking vigorously.
   • This is where things may go wrong!!!
   • Ensure you start by adding a few drops at a time at first.
   • As the sauce thickens, you can add more oil at a time.
   • Don't hurry, but don't stop whisking if you are adding oil!
5. When nearly all the oil is integrated in the mayonnaise, the sauce will be quite thick, and yellow'ish in colour.
6. Bring the lemon juice to a quick boil.
7. Pour approximately half the boiling lemon juice to the mayonnaise and whisk well. This will whiten and "relax" the mayonnaise.
8. Taste the mayonnaise, and adjust in salt and tabasco if necessary.
9. If necessary, add the remaining lemon juice and whisk.

Finition

1. Reserve in a smaller container, covered, in the refrigerator until you use the mayonnaise.

Don't keep home-made mayonnaise more than a couple days. If the sauce has been left outside for any length of time, don't keep it any longer. Mayonnaise is a sauce where the egg remains raw. This should not, but may, cause problems for some people. Ensure you use pasteurised eggs to avoid any issue.

Photos

The ingredients for the mayonnaise before whisking and adding oil.

Egg yolk, mustard, salt and Tabasco sauce, before whisking.

The egg yolk, mustard, salt, tabasco, mixed before the oil is added.

Rubber mat to put under the bowl so it doesn't move when you whisk the oil in.

Adding the oil, a little at a time, first drop by drop, then pouring a tiny stream at a time.

Texture of the mayonnaise with half the oil in.

How mayonnaise looks when it starts to break, the oil is starting to split from the mixture.

This is what the mayonnaise should look like when it isn't broken or split.

The mayonnaise has broken beyond saving without extreme measures. I will discuss how to "save" mayonnaise in an upcoming post.

The mayonnaise is nearly finished, very thick, somewhat yellow, before adding the lemon juice.

The lemon juice has been added to the mayonnaise. It is now much lighter, and whiter.

Close-up of the finished mayonnaise

Homemade mayonnaise, nicely presented

Vidéo

View all videos by the Wheeling Gourmet on YouTube

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>