Paul’s 7-minute Real Mayonnaise

Paul’s 7-minute Real Mayonnaise

Most often I make and use a basic fresh base mayonnaise and add the additives once I have made the mayonnaise. Here is my 7-minute base real-mayonnaise recipe.

I use a mixing bowl and a whisk.

Ingredients:

• 1 egg yolk
• 1 cup of neutral oil (canola, peanut, etc)
• Pinch of salt
• Teaspoon of vinegar
• Bit of freshly ground pepper

 Procedure:

·         I yoke the egg first.

o   I crack the egg on a flat surface so I don’t get any shell in my egg and pour the egg yolk back and forth from each half of the broken egg shell. This will remove the whites and I plop the egg yolk in my bowl. Some recipes say to use the egg yolk at room temperature but I live in Bangkok and its warm here and I’ve never had a problem with the fridge temperature yolk.

·         I add the salt, pour in the vinegar and whisk it up in a bowl for 30 seconds.

o   The yolk looks mostly watery and bubbly. 

·         I add the oil very slowly.

o    Usually a drop or two or pour a very thin line of oil into the bowl while whisking. I have a difficult doing this as I am pouring the oil in so I just prop my bowl on a towel so it is not horizontal (the mixture goes to a ‘corner’ rim of the bottom of the mixing bowl) and whisk north-south instead of circularly. It makes the whisking easier on my arm and faster.

o   I add the oil very slowly at first until the mixture begins to emulsify and get thick and then I begin to put the oil in a bit faster. To give you an idea of how fast I add it, to put the one cup of oil into the mixture takes at least 5 minutes and the first few minutes uses a very slow, small amount of oil.

Mayonnaise (Photo credit: Photo Monkey)

That’s basically it, I grind some pepper in the yolk at first but you don’t have to. I use black peppercorns, it leaves black specks and I like them but if you don’t just use white pepper.

This is easy, it’s a basic real-mayonnaise and it tastes great. If you try it please leave a comment and let me know what you think.