[Plane]made Mayonnaise

[Plane]made Mayonnaise

In “Food and Cooking by Harold McGee. McGee taught that a yolk can absorb an almost infinite amount of fat as long as you maintain the right amount of moisture.


  • 1 Egg yolk
  • Canola Oil or a neutral flavored plant based oil
  • A dash of mustard
  • Lemon Juice
  • White Wine Vinegar


  • Start with one egg yolk and a dash of mustard and begin to whisk together. This adds flavor and helps the emulsification process begin
  • As you whisk in an figure 8 method, continuously add your oil slow enough that your mayonnaise does not break and separate
  • The egg yolk will begin to emulsify with the oil as you whisk.
  • Stop adding oil when the mayo is holding peaks and you have the desired amount
  • Add lemon juice, vinegar, and salt to flavor to your preferred palette
  • Keep refrigerated
Looking for the perfect galley sized whisk? I keep this one on the plane!
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