I make mayonnaise weekly, using the freshest eggs, a bit of salt, vinegar and olive oil. You can whisk it together by hand, slowly dripping in the olive oil, or use a food processor to simplify the process. For a few years I struggled with making mayonnaise—the sauce came out too thin or it broke and curdled—that is, until I learned that adding a tablespoon of water helps to emulsify the mayonnaise, producing a remarkably clean,
lofty, and light consistency.
MAKES ABOUT 2 CUPS
INGREDIENTS
- 3 egg yolks
- ¼ teaspoon finely ground unrefined sea salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1½ cups extra-virgin olive oil
INSTRUCTIONS
- Drop the egg yolks into a bowl, sprinkle them with the salt, then pour in the vinegar.
- Whisk together until barely combined, then whisk in the water.
- Pour the oil into a small salad dressing cruet or pitcher.
- With a whisk in one hand and the oil in the other, carefully add the oil to the bowl one drop at a time as you whisk the ingredients.
- Resist the temptation to pour the oil more quickly.
- After a minute or two, the egg yolks will begin to thicken and increase in volume.
- Now you can drizzle the oil into the eggs in a very fine stream as you continue to whisk, but take care not to add the oil too quickly or your mayonnaise will break.
- Continue whisking until you’ve incorporated all the oil into the yolks.
- Spoon the mayonnaise into a jar, cover tightly, and store it in the refrigerator, where it will keep for about 5 days.
IN A FOOD PROCESSOR
- 3 egg yolks
- ¼ teaspoon finely ground unrefined sea salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1½ cups extra-virgin olive oil
INSTRUCTIONS
- Put the egg yolks in a food processor with the salt, vinegar, and water.
- Pulse once or twice to combine.
- Continue processing the egg yolks while slowly adding the olive oil drop by drop until well emulsified.
- Spoon the mayonnaise into a jar, cover tightly, and store it in the refrigerator, where it will keep for about 5 days.
