Mayonnaise is that creamy goodness that really helps make a sandwich a sandwich. Without it, your food is still edible, but how much better would it taste with some good ol' mayo?
Sure, you can always go buy a tub of the stuff. But if you are trying to slice off calories and avoid extra additives, this is the sandwich-saving instructable for you!
Let's get started!
Step 1: Ingredients
You will need
The yolk of one fresh egg (this egg will not be cooked, so using a fresher egg is highly recommended so that bacteria a thread)
1.2 tsp salt
1 tsp sugar
1/2 tsp mustard powder
2 tsp fresh squeezed lemon juice
1 cup neutral oil (this is referring to the neutral taste of the oil. I used grapseed, but olive oil works great too)
optional (for added fancy):
Step 2: Preparing for Emulsification
Mayonnaise is a made up primarily of two ingredients that don't play nicely with one another: lemon juice and oil. Usually, if these two are mixed together, they will begin to separate slowly returning to their natural state. But if we invite egg yolk to play, lemon juice and oil magically begin to get along. This is because the yolk is an emulsifier, or combiner of the other ingredients.
For this reason but also to avoid salmonella, it is important to get the freshest eggs possible. Also, before beginning to make the mayonnaise, make sure your eggs are at room temperature to ensure that the fat emulsifier, lecithin, is in an optimal state to combine the other ingredients.
Side note: eggs are always easier to incorporate when at room temperature, this is a common practice that bakers use and is known as, among other things, "Baker's Trick."
If you're impatient like me, though, and need your eggs at room temp ASAP, simply put them in a bowl of warm water for a few minutes.