Mastering Mayonnaise

Ingredients

• 1 tablespoon Dijon Mustard (acts as emulsifier)
• 2 whole Eggs (room temperature; use pasteurized if concerned about raw egg safety)
• 2 tablespoons White Balsamic Vinegar (adds acidity and a hint of sweetness)
• 0.5 teaspoon Salt (pinch of fine sea salt)
• 240 ml Canola Oil (neutral oil; can substitute with sunflower or grapeseed oil)
• 1 teaspoon Water (optional, to rescue a split emulsion)

Instructions

1. Gather and Measure Ingredients

   Measure 1 tbsp mustard, 2 tbsp white balsamic vinegar, 0.5 tsp salt, and 240 ml oil. Set eggs at room temperature.

   Time: PT1M

2. Combine Base Ingredients

   In the blender cup, add mustard, the two whole eggs, vinegar, and salt. Secure the lid.

   Time: PT30S

3. Initial Emulsion

   Turn the immersion blender on low and blend for about 10 seconds until the mixture is smooth.

   Time: PT10S

4. Add First Portion of Oil

   Slowly drizzle about 60 ml (¼ cup) of oil while the blender runs. Blend for 10 seconds.

   Time: PT10S

5. Add Second Portion of Oil

   Add another 80 ml (⅓ cup) of oil in a thin stream, blending for 30 seconds.

   Time: PT30S

6. Add Remaining Oil

   Finish with the remaining 100 ml (½ cup) of oil, blending for another 30 seconds until thick and smooth.

   Time: PT30S

7. Adjust Consistency and Season

   Taste and add a pinch more salt or a few drops of water/lemon juice if the mayo is too thick. Blend briefly.

   Time: PT10S

8. Transfer and Store

   Spoon the mayonnaise into a clean jar, seal, and refrigerate.

   Time: PT30S

Nutrition Facts

Calories

100

Protein

0.5 g

Carbohydrates

0 g

Fat

11 g

Fiber

0 g