The difference between homemade mayonnaise and that jiggly stuff you get at the supermarket is like day and night. The tricky thing with making mayonnaise is that you’re trying to make an emulsion, binding egg yolk and oil into a consistent smooth cream. Add too much oil and the yolk can’t absorb it causing your mayonnaise to break.
- 3 egg yolks, at room temperature
- 1 tablespoon of white vinegar or lemon juice
- pinch of kosher salt
- 1 1/2 cup of olive oil
Vigorously whisk the egg yolks until they start to become a light yellow. Start by adding a couple of drops of oil while whisking. Once you start to get an emulsion going, you can add the oil in a steady stream (keep whisking!). Halfway through adding the oil, add the vinegar or lemon juice and a pinch of salt. Continue to add and whisk the oil. Your final product should be a pretty firm creamy mayonnaise.