Making Mayonnaise

If you haven’t realized it yet, just using your whip cream maker for whipped cream is limiting its use. Simply owning one of these tools is giving you the endless opportunities to create your own unique dishes.  I will continue to post blogs on ways to use your whipper.

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 the local farmers market or organic from your grocery store. 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.

BASIC MAYO (Adapted from Ratio by Michael Ruhlman)

Ingredients for a 1 pint iSi Creative Whip:
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 whip cream dispenser  Screw on one N2O cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.

Halve the ingredients for a half-pint whip cream dispenser.

* Note: This recipe contains uncooked egg yolks.


Leave a Reply

Your email address will not be published.