Italian
Mayonnaise
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Chef Roberto Di Pinto demonstrates how to make homemade mayonnaise from scratch, using a simple hand-whisking technique that pasteurizes the egg yolks with hot oil for a safe and silky emulsion.
- Difficulty
- medium
Ingredients
5 items- 3 pcsEgg Yolks
- 1/2 lSeed OilHeated to 121°C
- Salta pinch
- White Vinegara small amount
- Lemon Juicea small amount
Method
- Separate 3 egg yolks into a bowl.
- Heat 500 ml of seed oil to 121°C (you can do this in the microwave).
- Begin whisking the egg yolks constantly, and slowly pour the hot oil in a thin stream to pasteurize the yolks and form an emulsion.
- Add a pinch of salt while whisking.
- Add a small amount of white vinegar.
- Add a small amount of lemon juice.
- Continue whisking until the mayonnaise is thick, glossy, and well-emulsified. Adjust seasoning to taste.
