2 egg yolks, room temperature*
1 whole egg, room temperature*
1 tablespoon freshly-squeezed lemon juice, plus more if needed**
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)***
* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
** Some people like to use vinegar in place of the lemon juice. I personally like the flavor of the freshly-squeezed lemon juice.
*** For a basic mayonnaise, use an oil with a mild flavor oil that will not overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.
With the food processor or blender running continuously, pour in the oil very slowly in small amounts at first to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.
Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.
Makes approximately 2 to 2 1/4 cups.
Precautions for Preparing Mayonnaise:
IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.
Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.
Eggs keep the fat (oil) and the liquid (vinegar or lemon juice) of the mayonnaise evenly blended together. If egg yolks were not used to emulsify the mayonnaise, the heavier liquid would sink and the lighter fat would float just as they do in vinegar and oil dressing.
Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. S tainless steel, enameled, plastic (food processor) or glass may be used.
Add the oil very slowly, especially at the beginning.
Since homemade mayonnaise has fresh eggs in it, the mayonnaise should not be left at room temperature for more than a couple hours, as food poisoning is always a concern.
Repairing “Turned” or “Broken” Mayonnaise:
Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used. If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly.