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BackstoryMaking your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce. Homemade mayo transcends store-bought. It’s great on sandwiches as well as with chilled seafood at an elegant dinner party. There are a lot of mayo recipes out there but I really like the one from Michael Ruhlman’s book Ratio because he decodes the science behind mayo – and the dreaded breaking – but most importantly he gives you simple ratios that always work.
With a cream whipper, you never have to worry about breaking. Just mix your ingredients, pour, charge, and shake.
Because homemade mayo requires raw yolks, use eggs as fresh as possible. From your own backyard hens, local farmers market, or organic from your grocery store. Please always freshly squeeze your lemon juice. It actually tastes a little sweet and incredibly bright. In sauces use a fine salt, preferably sea salt, available in most grocery stores. For oil, use any kind, from vegetable to olive, depending on your taste. For a basic mayo, I like vegetable oil because it has a neutral taste.
- 2 large egg yolks
- 4 teaspoons lemon juice
- 1 teaspoon salt
- 2 teaspoons water
- 2 cups oil
- In a large bowl, whisk together the yolks, lemon juice, salt, and water. Slowly whisk in oil. Pour mixture into a 1 pint iSi Creative Whip. Screw on one iSi cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.
- Halve the ingredients for the half-pint iSi Creative Whip.