Homemade Duke's Mayonnaise

8 mins
Serves 1
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Directions

  1. 1Add egg yolks, both vinegars, water, salt, mustard powder, and paprika to a tall narrow jar.
  2. 2Add egg yolks, both vinegars, water, salt, mustard powder, and paprika to a tall narrow jar.
  3. 3Add egg yolks, both vinegars, water, salt, mustard powder, and paprika to a tall narrow jar.
  4. 4Pour all the oil on top; do not stir.
  5. 5Pour all the oil on top; do not stir.
  6. 6Pour all the oil on top; do not stir.
  7. 7Let the yolks settle to the bottom.
  8. 8Let the yolks settle to the bottom.
  9. 9Let the yolks settle to the bottom.
  10. 10Place the immersion blender flat on the bottom of the jar.
  11. 11Place the immersion blender flat on the bottom of the jar.
  12. 12Place the immersion blender flat on the bottom of the jar.
  13. 13Turn the immersion blender on high and hold it completely still for 15 to 20 seconds, allowing the emulsion process to start from the bottom up.
  14. 14Turn the immersion blender on high and hold it completely still for 15 to 20 seconds, allowing the emulsion process to start from the bottom up.
  15. 15Turn the immersion blender on high and hold it completely still for 15 to 20 seconds, allowing the emulsion process to start from the bottom up.
  16. 16Once the bottom half is thick and white, slowly pull the blender upward through the rest of the oil for about 10 to 15 seconds.
  17. 17Once the bottom half is thick and white, slowly pull the blender upward through the rest of the oil for about 10 to 15 seconds.
  18. 18Once the bottom half is thick and white, slowly pull the blender upward through the rest of the oil for about 10 to 15 seconds.
  19. 19Blend up and down for 5 more seconds to finish it off.
  20. 20Blend up and down for 5 more seconds to finish it off.
  21. 21Blend up and down for 5 more seconds to finish it off.
  22. 22Chill for at least 1 hour before tasting, as the flavor mellows out in the fridge.
  23. 23Chill for at least 1 hour before tasting, as the flavor mellows out in the fridge.
  24. 24Chill for at least 1 hour before tasting, as the flavor mellows out in the fridge.

Ingredients

  • 56 g egg yolks, room temp
  • 56 g egg yolks, room temp
  • 56 g egg yolks, room temp
  • 15 g Distilled white vinegar
  • 15 g Distilled white vinegar
  • 15 g Distilled white vinegar
  • 10 g Apple cider vinegar
  • 10 g Apple cider vinegar
  • 10 g Apple cider vinegar
  • 15 g Water
  • 15 g Water
  • 15 g Water
  • 5 g Fine salt
  • 5 g Fine salt
  • 5 g Fine salt
  • 1.5 g Dry mustard powder
  • 1.5 g Dry mustard powder
  • 1.5 g Dry mustard powder
  • 0.5 g Paprika
  • 0.5 g Paprika
  • 0.5 g Paprika
  • 240 g Avocado oil
  • 240 g Avocado oil
  • 240 g Avocado oil

Equipment

immersion blendertall narrow jar

Tips

  • Make sure your egg yolks are room temperature to prevent the emulsion from breaking.
  • The combination of apple cider vinegar and distilled white vinegar provides the specific tang.
  • Do not stir after adding oil; let the yolks settle to the bottom.