TheLadyEve: **About mayonnaise:** Mayonnaise is a cold sauce that is an **emulsion** of egg yolks, oil, and acid. There are different theories about where it comes from, none of which I’ve been able to fully substantiate with a definitive source. Essentially, the French and Spanish argued for years over who invented it. One theory is it was originally called sauce bayonnaise after the town of Bayonne in the Basque region. Another theory is that it originated in Spain as “salsa mahonesa,” named for Port Mahon in Menorca. The story from the Larousse Gastronomique is that it was originally “moyeunaise”from moyeu, an old French word for yolk. However it came to be, it’s delicious and versatile. Its relative Aioli has been around much longer, first documented since the first century C.E., but was a difficult emulsion to maintain as it was basically just olive oil and garlic. With mayonnaise came the addition of egg yolks as an emulsifier–as a result, it’s a more stable sauce than the traditional Spanish aioli. Some French aiolis have come to incorporate egg yolks over the years so you will see them in some recipes–but mayonnaise and aioli are different sauces from each other, despite being close relatives.
Video source: [Recipe 30](https://www.recipe30.com/how-to-make-mayonnaise-in-60-seconds.html/)
**Recipe:**
3 egg yolks
1 ½ cups neutral vegetable oil
1 heaped tsp Dijon mustard
1 large whole lemon
Salt (I use around ½ tsp, but this can vary based on your taste)
Pepper
Crack the eggs, separate and add the yolks into a blender or container.
If using a blender or stick blender, add the mustard, salt and pepper, the juice of one lemon and the oil last.
Blend until smooth, starting from the bottom, where the eggs are. It’s the eggs that will emulsify the oil.
If making by hand, you’ll need a whisk and a mixing bowl, add the mustard, salt and pepper, the juice of one lemon into mixing bowl.
Whisk until all ingredients are well mixed, then slowly trickle the oil as you whisk vigorously. Do not pour too fast or it will separate. Take your time, it only takes minutes.
**My own notes**: You can also use vinegar in place of lemon juice, or use some combination of lemon juice and vinegar. If you are whisking the mayo by hand, take a dishtowel, get it damp, and put it under the bowl to serve as a base. It will keep the bowl from sliding while you’re trying to get your base going. To make your own **tartar sauce**, just add some finely chopped sweet gherkins, shallots, and some chopped capers.
Finally, **you don’t really need to use free range eggs**. In the EU, this is a regulated term that means each bird has 4 square meters outside. There’s also evidence that eggs produced under those conditions have slightly higher vitamin A, E, and Omega 3 contents. It’s also a regulated term in Australia. The creator of this video, Joel Mielle, is in Melbourne. In the U.S., free range could very well still be factory farmed eggs with no actual outside roaming. If ethical sourcing is important to you, get to know your local farmers and buy direct. But you can easily buy any eggs at the store and make amazing mayo.
TheBottomOfTheTop: Even if using an immersion blender, the oil should still be added slowly for the best texture.
VandrendeUgler: Why free range eggs?
toxies: “How to make mayonnaise without a blender”. Uses blender. What the fuck mate?