Mayonnaise
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Sauces A classic homemade mayonnaise recipe utilizing a cooked flour-water base for a thick, stable emulsion. Perfect for adding rich flavor to sandwiches and salads.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | None | 16 servings |
🔪 Key Equipment
- Bowl
- Double boiler
- Egg beater
Ingredients
Bowl Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Egg Yolks | separated |
| 1 1/2 tsp | Salt | None |
| 3/4 tsp | Mustard | None |
| 1 c | Olive Oil | None |
| 1 tsp | Sugar | None |
| 1/8 tsp | Cayenne | None |
| 2 tbsp | Vinegar | None |
| 2 tbsp | Lemon Juice | None |
Sauce Base Ingredients
Instructions
Step 1: Prep Bowl Ingredients
- Into a bowl put 2 egg yolks, 1 1/2 tsp salt, 3/4 tsp mustard, 1 c olive oil, 1 tsp sugar, 1/8 tsp cayenne, 2 tbsp vinegar, and 2 tbsp lemon juice.
Step 2: Cook Sauce Base
- Make a sauce of 1 c water, 1/3 c flour, and 1 tbsp butter; cook in double boiler until thickened.
Step 3: Combine and Beat
- Pour sauce hot onto ingredients in bowl and beat briskly with eggbeater until it will give thick mayonnaise at once and keep well.
💡 Make-Ahead & Storage: Store in a tightly sealed container in the refrigerator to keep well.
Original Recipe Scan
