The basic ingredients for making mayonnaise are lemon juice or vinegar, salad oil or winterized oil not less than 65% or 2/3, egg yolk or whole egg, and sugar, salt and spices (paprika, mustard) and MSG. However, substitutions may be made.
- 1 cup lard (or cooking oil)
- 1 egg yolk
- 1-1/2 tbsp. vinegar
- 1/2 tsp. iodized salt
- 1 tsp. white sugar
- Separate yolk from the whole egg and place it in a clean and dry quart-sized bowl.
- Using a table fork, beat egg yolk rapidly and continuously until light yellow, for about 5 minutes.
- Add salt and beat well.
- Add oil (or lard) by drops, beating well after each addition until about 1/4 cup is used.
- Add ½ tsp. vinegar and beat well.
- Add lard alternately with the vinegar and beat vigorously after each addition. Increase the amount of oil added by half tablespoon when the mayonnaise has already formed a stable emulsion.
- Continuously beat the emulsion after all the oil (or lard) and vinegar have been added.
- Place the mayonnaise dressing in a sterile dry bottle (or jar) and seal tightly.
- Store in a screened cabinet at room temperature until use.
source: elgu2.ncc.gov.ph, ncc.gov.ph