Peppermaster Homemade Mayonnaise
Method & Execution
Follow along-
1
Combine the Base
In a small bowl or measuring cup, whisk together the egg yolk, Dijon mustard, Jungle Juice, and salt until smooth and slightly yellow.
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2
Emulsify (Slow Start)
Whisking vigorously, drip the oil into the egg mixture one tiny drop at a time. Taking your time at the start is key to creating a stable emulsion.
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3
Stream in the Rest
Once the mixture begins to thicken and pale, you can start pouring the remaining oil in a slow, steady, thin stream while whisking continuously.
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4
Adjust and Store
Once all the oil is incorporated and thick, taste and adjust seasoning with an extra pinch of salt or a splash of lemon juice if desired. Transfer to a clean glass jar and store covered in the refrigerator for up to 1 week.
1 Get an immersion blender!
2 Combine all ingredients in a tall narrow jar.
3 Place the stick blender all the way to the bottom.
4 Turn on high until you see the mayo forming at the base (about 5 seconds)
5 Slowly pull the blender up through the jar to pull the remaining oil into the mixture.
** Temperature Matters: Room temperature egg yolks form an emulsion much easier than cold yolks from the fridge.
** If it Breaks: whisk a tsp of warm water or an extra egg yolk in a clean bowl, then very slowly whisk the broken mayonnaise into it drop by drop until it smooths out again.