Precautions for Preparing Traditional Mayonnaise

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

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  1. All the ingredients for making mayonnaise should be at room temperature.
  2. Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn it gray.
  3. Add the oil very slowly, especially at the beginning.
  4. In general, 1 quart (1 liter) of oil should be emulsified with at least 4 egg yolks. However, if you want a mayonnaise with fewer yolks, keep in mind that a single yolk will set at least 10 liters of oil.
  5. As you add the oil, the mayonnaise will become thicker. If it becomes too thick, the minute globules of oil will coalesce and the sauce will break. If the mayonnaise starts to get as thick as bottled mayonnaise, stir in a tablespoon or so (the amount will depend on how much mayonnaise you’re making) water, lemon juice, or other flavorful liquid.