[ ./recipes/sauces/mayonnaise.md ]
★ INTERNATIONAL · SAUCES
Mayonnaise.
SERVES
12
TOTAL
15m
ACTIVE
15m
LVL
EASY
// SUMMARY
A neutral, stable mayonnaise that works as a versatile base for various sauces and condiments. It is lightly tangy, clean, and designed to blend seamlessly into other ingredients without overpowering them.
// INGREDIENTS
| 2 | very fresh egg yolks, room temperature | |
| 1 | tbsp | white wine vinegar |
| 1 | tsp | yellow mustard (for emulsifying, not flavor) |
| 300 | ml | neutral oil (sunflower or grapeseed preferred; canola acceptable) |
| 0.5 | tsp | fine salt |
| 0.5 | tsp | sugar (optional, for balance) |
// METHOD
- 01
Whisk the egg yolks, vinegar, mustard, salt, and sugar (if using) in a bowl until smooth.
- 02
Add the oil drop by drop while whisking constantly.
- 03
Once the mixture thickens and holds its shape, add the oil in a thin steady stream while whisking.
- 04
Adjust the texture: if too thick, whisk in a few drops of water; if too thin, keep whisking until it tightens.
- 05
Taste. The mayo should be neutral and lightly tangy, not rich or flavorful on its own.
- 06
Add the egg yolks, vinegar, mustard, salt, and oil to a tall container.
- 07
Place the immersion blender at the bottom and blend without moving for 10 seconds.
- 08
Slowly lift the blender to emulsify the remaining oil until smooth.
// NOTES
- — Avoid olive oil; it adds bitterness and strong flavor. Use neutral oils like sunflower or grapeseed.
- — This recipe keeps the mayo neutral so it can be used as a versatile base for various sauces.
- — If you want a more flavorful mayo on its own, add lemon juice, garlic, or other seasonings after the base is made.