Yield: 1 Cup
Work: 20 Minutes
Total: 20 Minutes
Gather Ingredients and Tools.
Take a Towel and grab diagonal corners, rotate into a roll, then tie the ends loosely. The Towel creates a loop so that the bowl can sit in the loop and not move while both hands are in use.
Crack the Egg carefully, remove the Yolk and Whites from each other, and place the Yolk into a Mixing Bowl.
Reserve the Egg Whites in Small Container with Lid.
Add the Mustard, Vinegar, and Salt to the Egg Yolks and whisk together.
Pour Oil into the Measuring Cup. With the Whisk in one hand and the Oil in the other hand, slowly add Oil to the Bowl while constantly whisking. The goal is to emulsify the Oil and the Egg Yolk together.
As you whisk the mixture, it will thicken. Once desired thickness is reached (similar to your favorite store-bought Mayo), stop whisking. Make sure the mixture doesn’t get too thick - if this happens, you risk breaking the emulsion.
Add different Spices to make different flavors.
Shave some raw Garlic into the Mayo to make an Aoli.
Reserved Egg Whites can go into your morning Anything Scramble.
3/4 Cup Camelina or Grapeseed Oil
2 Tsp Mustard
2 Tsp Apple Cider Vinegar
1 Tsp Salt
Small Container with Lid
Egg Whites keep for 5 days in the Refrigerator.
Mayo keeps 3 weeks in the Refrigerator in an Airtight Container.
Use Your Mayonnaise in the following Recipes
Questions about this recipe? Ask Chef Pierson!