Does it Mayo?
mayo
oil
yolk
mustard (contains lecithin, adds flavour)
and acid (usually lemon or vinegar)
upper limit of acidity to avoid salmonella is 4.1
the lower (more acidic) the better
when using a whisk, start with beating the egg yolk
then slowly add the oil and acid
very slowly
very
slowly
can add water to make it more fluffy – at the end
This is one reason, aside from laziness, to use a whole egg
why do immersion/stick blenders work so well?
they start in contact with the egg, with the oil floating on top. As the vortex starts to spin up, it pulls the oil down, and obliterates it into teensy weensy particles.
This is what’s required for the emulsification to happen
The ingredients before the oil NEED to reach the blades or this won’t work.
1 large egg
1 tbsp acid
1 tsp Dijon mustard
optional minced clove of garlic
1 cup oil
add salt to taste and stir after
refrigerate up to 2 weeks
after oil is poured, let settle 15 seconds
add immersion blender,
crank it up to 11
As mayo forms, slowly tilt the head of the blender until everything is emulsified.
You might need to slowly lift it. Avoid if you can.
Do if you must
best emulsifiers
soy or sunflower lecithin
egg yolk
polysorbates
gums (guar xanthan)
best ways to salvage
add some hot water
add another egg yolk
add some acid to a clean bowl, slowly whisk/blend in the broken mix
or make another batch, and included the broken mayo once it starts to emulsify