Some people just don’t like mayonnaise. I can’t say that I blame them. Some of the store-bought stuff can be pretty off-putting. The texture and taste is just wrong. Homemade mayonnaise, meanwhile, is just right. Very creamy and tasty. It’s easier to make than most think. The keys are the temperature of the ingredients and the ratio of the ingredients and the streaming of the oil. Get these things right and you’ll have a nice thickened creamy mayo to put on all your sandwiches.
Make sure all of your ingredients are room temperature. I also highly recommend you use a scale to measure out your ingredients, as the ratios are very important. Scales are not that expensive. You can get them for around $10. It’s a great investment!
Start by combining the egg yolks, mustard, vinegar, sugar and water in a bowl and whisk until frothy.
After it gets frothy, in a steady thin stream, add in the oil, mixing vigorously while adding in. Continue this until all the oil is added in.
Season with salt and pepper and add in the lemon juice. Whisk to combine. Refrigerate for a couple of hours.
If you find your mayo isn’t thick enough, keep adding in some more oil. Also, if the mayo is too thick, thin it out with some more water or lemon juice.
Mayonnaise can break for many reasons. Some of these reasons include:
The oil was added to rapidly for the egg yolk to absorb it.
The sauce was allowed to become too thick.
The sauce became either too cold or warm while being prepared.
Not to worry though, you can always fix a broken mayo. Just combine 15 mL egg yolks with 1/2 tsp water and beat until foamy. Gradually add in the broken mayo into the diluted yolk, whisking constantly, until the mayonnaise regains a smooth, creamy appearance.