How To Make MayonnaiseMayonnaise is what's called an emulsion, which is a fancy way of saying that we're able to make the yolk of a single large egg yolk hold up to a full cup of oil. Magic? Well, yes — culinary magic.
The trick is to add the oil VERY slowly at first, while constantly whisking the yolk. Add the oil too fast and your emulsion will break. Making a one-egg mayonnaise is a bit tricky because you literally have to add the oil a drop at a time at first. If you used three or four yolks you wouldn't have to worry as much — but using four yolks means you'd make about a quart of mayonnaise!
In any case, an important thing to remember is that since these egg yolks aren't being cooked, for safety reasons you should always use pasteurized eggs when making mayonnaise at home.
You'll need to separate the yolk from the white. Here's a tutorial on how to separate an egg.
Another thing: plan on getting a good workout with whatever arm is going to be doing the whisking. Next page >>