Tips on Making Mayonnaise

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

  • If the mayonnaise curdles as it is being made, there are several ways to “bring it back”:

Start with a fresh egg yolk and beat in the curdled mixture plus an additional cup of oil to compensate for the extra yolk.
Or, add a little ice water or a small sliver of ice to a clean, cold mixing bowl and start beating while adding the curdled mixture.
Or, place a tablespoon of already made mayonnaise in a mixing bowl and start beating in the curdled mixture.

  • A mayonnaise made exclusively with olive oil is generally too strong for most palates. Half peanut oil and half olive oil is a good compromise.

  • The mayonnaise may be spooned into a jar or small mixing bowl. Covered tightly, the mayonnaise will keep for more than a week in the refrigerator.