>> This video is to show you how to make mayonnaise.
Mayonnaise is an emulsion; emulsions are where you suspend oil and water, two substances
that normally do not mix.
First thing you need is an egg.
Egg yolks contain lecithin and lecithin's create emulsions.
This egg has been plunged into boiling water for one minute to kill any salmonella.
[ egg cracking ]
So it's slightly cooked on the outside, it's ok we're not using any of the white.
So you take your yolk and some of your white vinegar, some salt, dry mustard and white
pepper and your whisk.
[whisking] Whisking vigorously until you can leave a little pathway in it becomes a little
bit lighter in color.
[ whisking ]
You want to whisk this part well in order to break up the lecithin in the yolks and
the vinegar in order for it to hold the oil.
[ whisking ]
So you can see that they're a little bit lighter in color, they're a little foamy and they
leave a little bit of a path as you draw the whisk through it.
[ whisking ]
At this point we're ready to start adding our oil.
It's very important in the beginning when you add your oil that you add it drop by drop.
[ whisking ]
So as the oil is emulsified in, as it's incorporated in, you add another drop.
Each egg yolk in the mayonnaise should be able to hold 6 to 7 ounces of oil.
If you add it too quickly it will break.
[ whisking ]
So you can see it's thickening and you can add new oil a little faster but again if you
develop a little here I'll should show you, when you have a little oil slick like that
you want to stop adding and whisk until it's incorporated.
A little more.
[ whisking ]
So you can see it's already starting to look like mayonnaise.
As it gets thick, you may need to add some of your lemon juice to thin it out so you
can add the rest of the oil, or a little more vinegar.
You can use different vinegars, you can use different oils to change the flavor, you can
add fresh herbs, or spices.
We see as emulsion is forming and it's looking more and more like mayonnaise you can add
your oil in a more steady stream
[ whisking ]
And again when you start to see an oil slick just stop pouring the oil in and whisk until
combined.
If it breaks completely where it actually separates apart.
There are ways to fix this, start with a clean bowl and a little bit of cold water and you
can work it back in, work the mayonnaise slowly back into it.
Another way is to take some mayonnaise that isn't broken in a clean bowl and slowly whisk
in the broken mayonnaise into that and you have mayonnaise.