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Ingredients for Mayonnaise
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
The basic ingredients of classic mayonnaise are egg yolks, oil, salt, and vinegar (see Table 2.8). However, many chefs prefer to use lemon juice instead of vinegar.
Table 2.8
Mayonnaise Ingredients
| Ingredient | Type | Characteristic |
Egg yolks |
High-quality pasteurized yolks |
To comply with food safety regulations |
Vinegar |
Avoid strong-flavored vinegars and dark-colored varieties |
|
Lemon juice |
Fresh-squeezed juice |
Lends a light, fresh flavor |
Vegetable oil |
Almost any type, depending on the use of the mayonnaise |
Oil should be fresh, with no signs of rancidity |
Mustard |
Dry mustard or prepared mustard |
Adds a piquant flavor; is added to the yolk–acid base; helps form the emulsion |
Salt |
Fine ground |
Add a small amount to the yolk–acid base at the beginning of preparation; more salt can be added when the mayonnaise is finished; whenever salt is added, allow time for it to dissolve |
White pepper |
If pepper is used, make sure it is finely ground white pepper so the mayonnaise will not be discolored |