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How to Make Mayonnaise – Oma's selbstgemachte Mayonnaise

How to make mayonnaise, German-style? Well, in reality, there's one basic recipe for mayonnaise, German or not.

It's just a mixture (emulsion) of oil, egg yolk, and an acid, such as vinegar or lemon juice. The method is important so that it doesn't separate as you mix it. 

Ingredients:

• 2 egg yolks
• 1 teaspoon german mustard
• 1 cup sunflower oil (or your favorite oil)
• 1 - 2 tablespoons lemon juice
• salt, white pepper, sugar

Instructions:

1. Whisk together egg yolks and mustard.
2. Pour ¼ cup of the oil, drop-by-drop into the egg mixture, under constant whisking, until the mixture is a smooth creamy consistency.
3. Add remaining oil, in a slow, steady stream and continue whisking until a thick, creamy mayonnaise results.
4. Add 1 tablespoon lemon juice, mix, and season with salt, pepper, and a pinch of sugar. Add more lemon juice if needed.

Notes/Hints:

IMPORTANT NOTE:

• Make sure all ingredients are at room temperature!
• Because this mayonnaise contains raw egg yolk, it should be consumed within 2 days and remain under constant refrigeration.
• Using an immersion blender with a whisk attachment makes quick work of the whisking.

VARIATIONS:

Aioli - Garlic Mayonnaise: 

• Add 1 - 2 cloves garlic, crushed, to the finished mayonnaise 
• Re-season with salt and white pepper

Yogurt-Mayonnaise:

• Add ½ cup Greek yogurt to finished mayonnaise. 
• Re-season with salt and freshly ground black pepper

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