Mirabelle Homemade Mayonnaise
Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.
Yield
24 servingsPrep
10 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg yolks
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 2 | cups |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg yolks
|
|
| 15 | ml |
dijon mustard
|
|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 473 | ml |
peanut oil
|
|
Directions
All ingredients should be at room temperature, it's a good idea to warm (and dry) the mixing bowl.
In a mixing bowl, add the egg yolks, vinegar, mustard, salt and dash of red hot pepper sauce and whisk together a couple of minutes until the yolks are getting thick and lighten in color.
While continuously whisking, add the oil in drops. Once ½ of the oil has been added you can add the oil more quickly, continuing to whisk.
Whisk until all of the oil has been emulsified and adsorbed, the sauce should be thick and creamy.
Store, refrigerated in a sealed container. It will keep for up to one week.
If you are all uncertain of the freshness of your eggs or have concerns surrounding the raw egg yolk, use pasteurized eggs. (Eggs that have been held at 130 degrees F for about an hour.)
