One culinary lab, each person had to make mayo from scratch. It takes a lot of arm strength to whisk 7 oz. of oil into one egg yolk. Several people had to make multiple attempts after their mayo broke, or separated, but I was able to reach the right consistency on the first try. We learned something about alchemy too--turns out making it in a steel bowl will result in a change of color, and the mayo won't be white but a yellowish hue. Next time I'll use glass!
Yield: 1 Cup
1 Egg Yolk
Salt & White Pepper to taste
1/4 tsp Dry Mustard
1 tsp Wine Vinegar
7 fl. oz. Salad Oil
Lemon Juice to taste
1. Place the egg yolk in a bowl and whip until thick and lemon-colored.
2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.
3. Begin to drizzle the oil very slowly while whisking until the mixture begins to thicken and an emulsion starts to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate unitl needed.
The mayonnaise will become very thick as more oil is added. A small amount of liquid can be added if it becomes too thick. Alternate between oil and liquid two or three time until all the oil is added and the correct consistency is reached.
A large egg yolk can emulsify up to 7 fl. oz. of oil; adding more oil may cause the mayonnaise to break and separate.