Makes: 1 quart
3 egg yolks
2 tablespoons hite wine
2 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1. Measure or carefully weigh all
2. Combine egg yolks, white wine vinegar,
lemon juice, and water in small, stainless steel bowl. The container must be
large to whisk the mixture as it is heated.
3. Place the egg yolk/acid
mixture in a pan or container of water (such as a small double boiler) that is
at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid
mixture to a temperature of 150F (65.6C). This will take about 1 minute. The
mixture must be whisked constantly and the temperature measured frequently by
using a tip-sensitive thermocouple thermometer. The thermocouple can be taped
to the wire whip to give continuous temperature as the mixture is stirred. When
a temperature of 150F (65.6C) is reached, immediately remove the pan containing
the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to
room temperature [<80F (<27C)]. [The pasteurized egg yolks are very
stable at this point and can be stored for 7 days at 41F (5C) if you want to
make the batch larger and then store it. The pH of this mixture is 3.5.]
Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl.
Add mustard, salt, and cayenne pepper.
5. Either an electric mixer or a
wire whip can be used to create the mayonnaise emulsion. Begin beating with
whip, or if a mixer is used, turn it to high speed and very slowly, almost
teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be
added more rapidly.
6. Continue beating until all the oil has been added.
The mayonnaise emulsion will become quite thick. (It can be thinned, if
desired, by adding a small amount of wine vinegar or lemon juice or water.)
7. Adjust seasoning. If necessary, adjust viscosity with the addition of a
small amount of vinegar or lemon juice.
8. Place mayonnaise in
clean, sanitized storage container. Label and date product. By government
standard, this product does not require refrigeration for safety. For quality,
store in refrigeration unit at 41F (5C) or less. The shelf life will depend on
mold contamination during mixing, but should be at least 4 weeks. Leftovers
9. For quality, do not add fresh product to old.
*Note: If olive oil is
used, the mayonnaise should be used at once. It cannot be stored under
refrigeration because olive oil will crystallize or solidify at refrigeration
temperatures and the mayonnaise emulsion will "break" and separate.
APPLE HORSERADISH SAUCE
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GREEN GODDESS DRESSING
GREEN GODDESS MAYONNAISE
MAYONNAISE MUSTARD SAUCE
NEW ORLEANS SAUCE
SERBIAN GARLIC SAUCE
THOUSAND ISLAND DRESSING