Buzz
Mayonnaise is relatively easy to prepare, especially with a food processor or immersion blender, but emulsifying it without powered appliances can be a bit tricky. Since hand whisking is slower—particularly when you need breaks to rest your wrist—patience is essential to prevent the mayo from separating. However, using whole eggs and Dijon mustard can help simplify the process.
Typically, mayonnaise is made using only egg yolks, but because the egg white helps stabilize emulsions, I prefer using a whole egg when making it without the assistance of quick mechanical tools. The emulsifying mucilage from Dijon mustard also helps create a more stable mayo that’s less likely to separate.
Does this mean you can pour all the oil in at once? Not quite. While you’ll still need some patience, you won’t spoil your mayo if the oil stream is a bit too thick. To create this tangy, rich condiment without a blender, you’ll need the following ingredients:
1 whole egg
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon sugar
1 1/2 cups vegetable oil
Place all ingredients, except for the oil, in a large bowl and whisk together until well-combined. The mixture should lighten in color and become slightly frothy. Add a small spoonful of oil (slightly less than 1/4 teaspoon) and whisk thoroughly to emulsify. Repeat this process, adding small amounts of oil until you’ve incorporated about 1/8 cup, then gradually increase to adding two little spoons of oil at a time, making sure to whisk and fully emulsify after each addition.
After adding about 1/4 cup of oil, the mixture should have lost most of its froth and resemble a thin sauce. Continue to slowly drizzle in the remaining oil while whisking constantly to maintain the emulsion, scraping the sides of the bowl with the whisk as needed. Once all the oil has been added, the mayo should be thick and glossy. Store it in the fridge and use within a week.
