Easy, 30-second recipe for making your own mayo, sauce mayonnaise, at home (Escoffier 202).
Escoffier’s traditional recipe for Sauce Mayonnaise takes a little time and elbow grease to complete. He tells us to whisk, whisk, whisk. That’s fine and dandy… but with an immersion blender you can do it in 30 seconds.
I use a Cuisinart SmartStick brand immersion blender to emulsify the mayo.
You can use a light oil like canola, or a heavy oil like olive. You can use vinegar or lemon juice, or a combination of both. Just as long as you have enough acid for the emulsion to work. Some people add pepper, dijon mustard or sugar to taste (personally, I don’t like sweet mayos like Miracle Whip). But it doesn’t matter. Whatever suits your own taste. It’s up to you!
Sauce Mayonnaise, Mayo
Add the egg yolks, lemon juice or distilled white vinegar, and salt into a tall, narrow container. Pour in the oil and allow to settle.
Position the immersion blender head in the oil at the bottom of the container. Pulse gently several times to get the emulsion going, then longer until all the oil is blended. It will be very thick.
If you let ’er rip too fast at the beginning, the emulsion will break, and you’ll get nothing usable.
Here’s a video of how easy it is:
Store in a sealed container or squeeze bottle in the fridge, just as you would for store-bought mayo.
2 egg yolks
200g (1 cup) canola or olive oil
16g (1 tablespoon) distilled white vinegar or fresh lemon juice
2g (1/8 teaspoon) salt
Cutting board and kitchen knife
Salter digital scale
Cuisinart SmartStick immersion blender
From the Book:
202 Sauce Mayonnaise
Many composed cold sauces are derived from Mayonnaise and it is therefore classified as a basic sauce in the same way as Espagnole and Velouté.
Its preparation is very simple provide note is taken of the principles outlined in the following recipe:
6 egg yolks (these must be unblemished)
1 litre oil
10g fine salt
pinch ground white pepper
1 1/2 tbs vinegar (or its equivalent in lemon juice if the sauce is required to be very white)
1) Whisk the yolks of egg in a basin with the salt, pepper and a little of the vinegar or a few drops of lemon juice.
2) Add and whisk in the oil, drop by drop to begin with, then faster in a thread as the sauce begins to thicken.
3) Adjust the consistency occasionally by adding the vinegar or lemon juice.
4) Lastly add boiling water which is added to ensure that the emulsification holds if the sauce is to be reserved for later use.