Homemade Mayonnaise
Abuja, Nigeria · View all recipes
Overview
Egg yolk, acid, mustard and oil whisked into an emulsion. This is plain homemade mayonnaise; the keto framing in the source's title refers to a diet rather than to anything in the recipe, since mayonnaise is naturally low in carbohydrate whether or not anyone is counting. Emulsification is the whole technique. The lecithin in egg yolk allows oil and an acidic liquid, which do not mix, to hold together as a stable suspension, and that only happens if the oil goes in slowly enough for each addition to be absorbed. A few drops at a time to begin with, then a thin stream once it thickens. Poured in quickly it splits, and a split mayonnaise can be rescued by starting again with a fresh yolk and whisking the broken mixture into it drop by drop. **This contains raw egg yolk and is not cooked at any point.** That matters for anyone pregnant, elderly, very young or immunocompromised, and pasteurised eggs are the sensible answer if you are serving it to any of them. It keeps a week refrigerated. Use a light oil rather than extra virgin olive oil, which turns bitter when whisked hard.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
In a bowl, whisk together the egg yolk, lemon juice or vinegar, salt and Dijon mustard until well combined.
- 2
While whisking continuously, drizzle in the oil very slowly. Start with a few drops at a time and increase to a thin stream once the mixture begins to thicken.
- 3
Keep whisking until the mayonnaise emulsifies and thickens to the consistency you want.
- 4
Taste and adjust with more salt or lemon juice.
- 5
Transfer to a clean jar or airtight container and refrigerate for at least an hour before using.
Africook’s Notes
Personal notes from Deborah Olayiwola- Add the oil slowly, especially at the start. A few drops at a time until it thickens is what makes the emulsion hold; poured in quickly it splits.
- Use light olive oil or a neutral oil. Extra virgin olive oil turns bitter when whisked hard, the same problem it has in a blender.
- Have everything at room temperature. Cold yolk and cold oil emulsify much less readily.
- If it splits, start again with a fresh yolk in a clean bowl and whisk the broken mixture into it drop by drop. It will come back.
- This contains raw egg yolk and is never cooked. Use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised.
- It keeps a week refrigerated in a sealed jar and does not freeze.
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