Many people make their own mayonnaise all year long. It’s easy if you follow these helpful tips.
Have all ingredients at room temperature. The eggs will beat better and emulsify with the oil when warm.
Always beat the yolks for a minute or two before adding anything to them. When they are thick, they are ready to absorb the oil.
The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more quickly.
3 egg yolks
4 tablespoon lemon juice
½ teaspoon salt
1½ cups of olive oil
2 tablespoons boiling water
Place the egg yolks in a food processor and beat for 1 to 2 minutes until they are thick and sticky.
Add the lemon juice and salt. Beat for 30 seconds more.
With the food processor running, pour oil in through feed tube very slowly. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream. Continue to beat in the remaining oil, blending it thoroughly.
Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste with more salt if necessary.