Stabilized Mayonnaise

Many stabilizers and emulsifiers are available for keeping a mayonnaise from breaking, but one of the best emulsifiers is egg yolk. Unfortunately, egg yolks can be persnickety and refuse to emulsify (this seems to be especially true when the cook is in a hurry). To stabilize them, cook them, sous vide, for 30 minutes at a temperature of 140°F (60°C).