How many egg yolks do you use for mayonaise?

Discussion in 'Food & Cooking' started by abefroman, Feb 15, 2013.

  1. abefroman

    abefroman

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    How many egg yolks do you use for mayonaise?

    I made some the other day, with 2 yolks, cuz one didn't look like enough, but it didn't seem to come out right.

    Other stuff I've read online said you can use only 1 yolk and as much oil as you want as long as you have the right amount of liquid.  If that's true, what exactly is the right amount of liquid?

    TIA
     
    Last edited: Feb 15, 2013
  2. thecytochromec

    thecytochromec

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    I advise watching Good Eats episode titled Mayo clinic. It helped me in making mayo successfully and it explains how lecithin, found in egg yolks is the emulsifying agent. It allows you suspend the acid of your choice in water. Make sure your eggs are fresh. I use a stick blender. Honestly though, the amount of egg is determined by the batch size. How much mayo are you trying to make?

    http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/reviews/index.html
     
  3. highlander01

    highlander01

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    For home use I normally use

    2 egg yolks

    1 tbls lemon juice

    2 tsp mustard (your choice of type)

    salt and pepper to taste

    + / - 1/2 cup vegetable oil

    Granted other than the 2 egg yolks I normally just eyeball everything else

    Key to making mayonnaise is to add the oil very slowly at first until you get it to the consistency that you like (and yes you can add to much)

    Depending on how lazy I'm feeling or how fast I want to be done I use either a whisk or regular blender
     
  4. lagom

    lagom

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    With a yolk from a large egg in the USA i add a scant cup of oil as well as dry mustard, white vinigar, 2tsp and salt & white pepper. Here in Sweden the eggs are a bit smaller so i cut the oil back to just short of 2dl, as well as the dry mustard, vinigar and salt & white pepper. Side note, I change both the typrs of mustard and the vinigar ( acid) depending on what I'm serving it with. Ie I may use a hot and sweet mustard and white balsamic vinigar if I am going to serve it with some elderberry and lingon grav lax.

    My 2 cents
    David
     
  5. teamfat

    teamfat

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    Usually I'm just making a small batch for two, s one yolk is enough.

    mjb.
     
  6. michaelga

    michaelga

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    Last edited: Feb 16, 2013