Impress your coworkers with some homemade mayonnaise
HOMEMADE MAYONNAISE
Recipe by Migs Borja-Yambao
Photographed by Ed Simon of Studio 100 and Kier Arellano
Makes 1 cup
3 Egg yolks
2 tsps Mustard
2/3 cup Soya oil
1/3 cup Olive oil
Procedure:
- Put separated egg yolks in a clean, dry, and deep bowl.
- Combine egg yolks with mustard.
- Whisk eggs and mustard together quickly.
- Meanwhile, combine oils in a container with a handle and a spout.
- Start pouring oil in a thin, continuous stream while simultaneously whisking at a moderate speed. Stop pouring oil every now and then to allow mixture to emulsify.
- Continue whisking until all the oil has been poured and emulsion is fully formed. Whenever mixture becomes too thin, stop pouring oil, and start whisking faster.
**Tip: Be careful not to overbeat, as emulsion might break.
- Transfer homemade mayonnaise to a container and refrigerate. Will keep up to 5 days.
Variations:
To one cup homemade mayonnaise, add:
- 1-3 Tbsps bottled pesto to make Pesto Mayonnaise
- 1 Tbsp prepared wasabi paste or 1 tsp wasabi powder to make Wasabi Mayonnaise
- 2 Tbsps minced fresh dill + 1 clove minced garlic + 1/2 tsp anchovy paste to make Dill Mayonnaise
