Otterpond Mayonnaise Recipe

How to make it

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• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• I would like to point out I didn't hand whisk the mayo ingredients. This is situation calling for the whisk attachment to my immersion blender . I think a blender or regular hand mixer would have done just as well. Hand whisking this would have taking all the fun out of the discovery that it can be made.
• The first time I made this it was flawless. For some reason when I went to do it again I failed... twice. This was just annoying as I know it is possible with perfect results. After more research I determined that the culprit was putting in the oil too quickly. I found this outstanding link with step by steps.
• http://www.justhungry.com/2006/02/basics_mayonnai.html
• Yields 2 cups
• Nutrition Info: http://www.livestrong.com/recipes/otterpond-mayonnaise/#ixzz1IUvwiADC