Use fairly bland ingredients if the mayonnaise is to be used as a base for other dressings.
The mayonnaise will be more versatile as a base if it has no strong flavors. Olive oil and other ingredients with distinctive flavors may be used for special preparations.
Use the freshest eggs possible for the best emulsification. For safety, use pasteurized eggs.
Have all ingredients at room temperature.
Cold oil is not easily broken into small droplets, so it is harder to make an emulsion.
Beat the egg yolks well in a bowl.
Thorough beating of the yolks is important for a good emulsion.
Beat in the seasonings.
It is helpful to add a little of the vinegar at this time as well. The emulsion will form more easily because the acidity of the vinegar helps prevent curdling of the egg yolk proteins. Also, the vinegar helps disperse the spices and dissolve the salt.
Begin to add the oil very slowly, beating constantly.
It is critical to add the oil slowly at first, or the emulsion will break. When the emulsion has begun to form, the oil may be added more quickly. But never add more oil at once than the amount of mayonnaise that has already formed in the bowl, or the emulsion may break.
Gradually beat in the remaining oil alternately with the vinegar.
The more oil you add, the thicker the mayonnaise gets. Vinegar thins it. Add a little vinegar whenever the mayonnaise gets too thick to beat.
Beating with a power mixer using the wire whip attachment makes a more stable emulsion than beating by hand.
Add no more than 8 ounces (240 mL) oil per large egg yolk, or no more than 1 quart (950 mL) per 4 yolks.
The emulsion may break if more oil is added than the egg yolks can handle.
Taste and correct the seasonings.
Finished mayonnaise should have a smooth, rich, but neutral flavor, with a pleasant tartness. Its texture should be smooth and glossy, and it should be thick enough to hold its shape.
If the mayonnaise breaks, it can be rescued.
Beat an egg yolk or two or some good prepared mayonnaise in a bowl, and very slowly begin to beat in the broken mayonnaise, as in step 6. Continue until all the mayonnaise has been added and re-formed.
Alternative repair method: Place the broken mayonnaise in a blender and spin until the emulsion is re-formed.
