What do we need?
- 50 grams of pasteurized egg yolk.
- 15 grams of white vinegar.
- 5 grams of mustard (10 grams for a more spicy mayonnaise).
- Pinch of salt.
- 4 dl. neutral vegetable oil (for example sunflower oil).
- Lemon juice.
- Extra salt.
- Worcester Sauce.
- Put the egg yolk, vinegar, mustard & salt in a bowl.
- Make sure all the ingredients are at room temperature but the bowl itself is cold. You can put the bowl in another cold bowl (put some ice cubes and cold water in the bottom one) to speed up the process.
- Mix all ingredients above, so you have a smooth paste.
- Start whisking the oil through the mixture. Drop by drop at first, then later you can increase to a thin stream. Be careful! Most mayonnaise making attempts go bad at this point! Do NOT pour in the oil too quick/fast!
- Keep whisking until the mayonnaise reaches the right texture. If it is too greasy, glassy or thick, you can add a little bit of water and whisk it through well.
- At the end taste first and then; add lemon juice, Extra salt (if needed), pepper and a few drops of Worcester sauce.
Your own homemade mayonnaise should be ready by now, if it did not work the first time, try again! Simple as it may seem, this is a recipe that often fails, so no shame here if it happens to you! Store it in the fridge for a recommended max 3 days.
As the recipe says; this is the basic recipe. You can add your own twist and flavors to it very easily, but if a recipe calls for "Basic Mayonnaise"this is what is meant. So go out and whisk away at those bowls of mayo! Don't forget to have fun!