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Write a standard recipe card for mayonnaise

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Write a standard recipe card for mayonnaise
Ingredients
  • 1 egg yolk*
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar
  • 2 teaspoons pure fresh lemon juice
  • 1 tablespoon white-colored wine vinegar
  • 1 cup oil, safflower or corn
Directions

Inside a glass bowl, whisk together egg yolk and dry ingredients. Combine fresh lemon juice and vinegar inside a separate bowl then completely whisk half in to the yolk mixture. Start whisking quickly, then start adding the oil a couple of drops at any given time before the liquid appears to thicken and lighten a little, (meaning you have an emulsion to deal with). When you achieve that time you are able to relax your arm just a little (but somewhat) while increasing the oil flow to some constant (although thin) stream. Once 1 / 2 of the oil is within add all of those other fresh lemon juice mixture.

Continue whisking until all the oil is incorporated. Leave at 70 degrees for one to two hrs then refrigerate for approximately 7 days.

Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.

Recipe thanks to Alton Brown

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