Fourth Mayo I made, this one is way too thin to go on a sandwich properly. I used a slightly modified version of Alton Browns Method, I'm experimenting with using a stick blended on low setting with a whisk attachment once I've got the emulsion set.
I then finished the mayo with a hand whisk and a bit of olive oil. I'm thinking about adding another egg yolk by hand to thicken it.
Hi OldCooker,
Try this method.
You will need a hand held electric beater, bowl, a measuring jug which can be placed in a pan of warm water and (lots of) teaspoons for measuring and tasting.
Place 250 mls oil - preferably 175-200mls groundnut or sunflower oil or other neutral flavoured oil in a jug with 75-50 mls OO/EVOO. The exact relationship between a neutral oil, in terms of flavour and OO/EVOO is a matter of taste. Place the jug in a pan or warm water - hand hot and let the oil warm for about 15 mins - so do this first whilst you get everything else ready.
Now why do this - because as you beat the egg yolk mixture with an electric hand whisk, the temperature of that is raised and for maximum emulsion and thickening, you want the temperature of the oil to be as near as possible to that of the egg yolk mix. When I used to do this commercially, making mayo by the quart, the oil was placed in metal jug and left to rest and raise in temperature, near the cooker and the mayo made in a mixer!
Place 2 egg yolks in a bowl and add:
2 good pinches of salt;
1 rounded teaspoon of smooth French mustard - or 2 good pinches of dry mustard powder;
6-8 grinds of freshly ground black pepper;
2 good pinches of caster sugar.
Place the bowl on a damp cloth to hold it steady.
Have ready some warm water from a freshly boiled kettle of water - OK, so it doesn`t make sense now, but it will.
Have ready 2-3 tablespoons lemon juice or white wine vinegar - place in a cup/bowl.
Whisk the egg yolks with the added ingredients (salt, mustard, pepper and sugar) until well blended, and lightened in colour, on full speed. Switch off the whisk whilst you turn to the oil.
Remove the oil, in the jug, from the warm water and dry the outside of the jug thoroughly.
Now, here you have to be patient and work with both hands - one whisking and one pouring! I pour the oil with my writing hand!
Turn the electic mixer up to 75%-80% speed and add, in a gentle stream about 1 tablespoon oil and mix well. Add more oil in a THIN but steady stream whilst the whisk is on and keep whisking. Add more oil and as you add the oil the mixture will thicken considerably. After you`ve added about 175 mls of oil the mixture should be quite thick, so to thin it, add 1-2 teaspoons lemon juice or white wine vinegar. Add more oil and thin to taste with the acid ingredient - lemon juice/white wine vinegar.
Now, you have to use your judgement in terms of seasoning - salt/pepper - you can add, and how oily/acid you like the mayonnaise to be. Keep whisking and tasting but use a clean spoon between each tasting. I use 5/6 teaspoons for each mayonnaise making session.
If your mayonnaise tastes good, but is too thick for what you need, add a little warm water from a freshly boiled kettle to "let it down", i.e., thin it down to the consistency you want.
Hope this helps,
Archiduc.
