Mayonnaise
Ingredients:
| 10 ea. |
Egg Yolks |
| 1/2 Cup |
Cider Vinegar |
| 3-4 Tbsp. |
Lemon Juice |
| 2 tsp. |
Dry Mustard |
| 1 tsp. |
Sugar |
| 2 tsp. |
Salt |
| 1/4 tsp. |
White Pepper |
| 3-1/2 pt. |
Salad Oil |
Method:
- Place all ingredients except oil and half of the lemon juice in to a mixing bowl and whisk until all dry ingredient are dissolved.
- Using whip, whisk very rapidly while adding the oil very slowly until the mixture begins to emulsify. As the mixture begins to thicken slightly, you can begin to add the oil a little bit faster. Continue to constantly whisk and add the oil until all the oil is incorporated. If the mayonnaise is too thick, it can be thinned with a little water or vinegar, if it is too thin, continue to add oil until the proper thickness.
- Adjust seasoning with remaining lemon juice, and salt and white pepper.
- *Keep refrigerated.
Yield 2 Quarts.
Source: Chef Ronald Ng, CCSF
|
