What is mayonnaise, anyway? Unlike salad dressing, which is usually more runny and sweet, mayo is an emulsion of oil, lemon juice, vinegar and seasonings whisked with egg yolk. Whisking makes the egg yolk, lemon juice and vinegar bind together. When you add the oil and whisk it thoroughly, the lecithin in the egg yolks is a fat emulsifier and will help produce a thick, creamy spread. If you don’t whisk it enough, the oil will not incorporate. The key, I found, it to be patient and possibly distract yourself with the television or something while you are whisking like crazy and your arm begins to ache. Also, since the eggs you will be using are not going to be cooked, use the freshest ones possible to avoid salmonella.
Commercial mayonnaises have stabilizers and preservatives in them, but you can by pass these ingredients by making your own. Reduced fat mayonnaises can contain cellulose gel and modified food starch so it may be an idea to just eat less mayonnaise, but enjoy the real thing. Besides, it’s so simple to make and has so much more flavor that soon when you need some you’ll just pull out the bowl and a whisk!
Head over to BC Eggs for the full story on how to make your own!