Mayonnaise

This is the first recipe that I will be posting from my kitchen skills class.  The recipe calls for a mixer, however in class we whisked it by hand.  While it was a worthy experience, it is not one that I would wish upon anyone.

I, normally, publish recipes in imperial units because it tends to be how I find them.  The recipes in our kitchen skills class were done using metric measurements.  I have chosen to post them in metric units, rather than try and convert them to imperial units, in order to preserve the consistency of the recipe.

Ingredients:

• 5 egg yolks
• 20 ml distilled white vinegar
• Salt to taste
• 100 - 500 ml warm water
• 5 ml dry mustard
• Pinch of cayenne pepper
• 900 ml salad oil
• 20 ml lemon juice

Directions:

• Place the egg yolks in the bowl of a mixer and beat, with the whip attachment, until well beaten.
• Add the vinegar and beat well.
• Mix together the dry ingredients and add 100 ml of oil to re-hydrate.
• Turn the mixer to high speed.
• Begin adding the oil in a slow steady stream.

          When the emulsion forms, you can add the oil slightly faster.

• When half the oil has been added, add the re-hydrated dry ingredients.
• Gradually beat in the remaining oil.
• Adjust the tartness and consistency by whipping in a little lemon juice.

Note:

• The mayonnaise will tend to thicken into a very thick emulsion.  This is where the water is added to thin out the mixture.
• Lemon juice may be increased by one-fourth.