Preparation

• 1. Measure or carefully weigh all ingredients.
  Preparation
  2. Combine egg yolks, white wine vinegar, lemon juice, and water in small, stainless steel bowl. The container must be large to whisk the mixture as it is heated.
  3. Place the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be whisked constantly and the temperature measured frequently by using a tip-sensitive thermocouple thermometer. The thermocouple can be taped to the wire whip to give continuous temperature as the mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the egg mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolks are very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.5.]
  4. Place the pasteurized, acidified yolk mixture in a stainless steel mixer bowl. Add mustard, salt, and cayenne pepper.
  5. Either an electric mixer or a wire whip can be used to create the mayonnaise emulsion. Begin beating with whip, or if a mixer is used, turn it to high speed and very slowly, almost teaspoon by teaspoon, begin adding oil. When the emulsions forms, oil can be added more rapidly.
  6. Continue beating until all the oil has been added. The mayonnaise emulsion will become quite thick. (It can be thinned, if desired, by adding a small amount of wine vinegar or lemon juice or water.)
  7. Adjust seasoning. If necessary, adjust viscosity with the addition of a small amount of vinegar or lemon juice.
  Storage
  8. Place mayonnaise in clean, sanitized storage container. Label and date product. By government standard, this product does not require refrigeration for safety. For quality, store in refrigeration unit at 41F (5C) or less. The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
  9. For quality, do not add fresh product to old.
  *Note: If olive oil is used, the mayonnaise should be used at once. It cannot be stored under refrigeration because olive oil will crystallize or solidify at refrigeration temperatures and the mayonnaise emulsion will "break" and separate.
  
  Mayonnaise variations:
  
  ANCHOVY MAYONNAISE
  ANDALOUSE SAUCE
  APPLE HORSERADISH SAUCE
  BLUE CHEESE DRESSING
  CHANTILLY SAUCE
  COCKTAIL SAUCE
  GREEN GODDESS DRESSING
  
  GREEN GODDESS MAYONNAISE
  
  LAMAZE MAYONNAISE
  MAYONNAISE MUSTARD SAUCE
  NEW ORLEANS SAUCE
  PAPRIKA MAYONNAISE
  PESTO MAYONNAISE
  PITTSBURGH SAUCE
  REMOULADE SAUCE
  RUSSIAN MAYONNAISE
  SAUCE ITALIA
  SERBIAN GARLIC SAUCE
  THOUSAND ISLAND DRESSING
  TARTAR SAUCE
  TOMATO MAYONNAISE
  TYROLIENNE SAUCE
  
  ANDALOUSE SAUCE
  
  APPLE HORSERADISH SAUCE
  
  BLUE CHEESE DRESSING
  
  CHANTILLY SAUCE
  
  COCKTAIL SAUCE
  
  GREEN GODDESS DRESSING
  
  GREEN GODDESS MAYONNAISE
  
  LAMAZE MAYONNAISE
  
  MAYONNAISE MUSTARD SAUCE
  
  NEW ORLEANS SAUCE
  
  PAPRIKA MAYONNAISE
  
  PESTO MAYONNAISE
  
  PITTSBURGH SAUCE
  
  REMOULADE SAUCE
  
  RUSSIAN MAYONNAISE
  
  SAUCE ITALIA
  
  SERBIAN GARLIC SAUCE
  
  THOUSAND ISLAND DRESSING
  
  TARTAR SAUCE
  
  TOMATO MAYONNAISE
  
  TYROLIENNE SAUCE