This post is similar, if not identical to LWs lovely blog here. We have been watching the Aussie Masterchef series 2 (no spoilers for who won, we don't want to know!) and were intrigued by the mayonnaise recipe in one of the masterclasses. It uses whole egg not just the yolk, and doesn't seem to have any of the drawbacks of the more traditional version. Here's how it goes:
.25 of a tsp of salt
1 tbs of vinegar (the nicer the better!)
2 tsp Dijon mustard
1 cup of oil (whichever your preference- we like light olive oil for this)
an assemblage of ingredients
We used a mini food processor.
All the ingredients except the oil are blended to a smooth paste, then a quarter of the oil is added,
and blended thoroughly. No drizzling required. Then the rest of the oil is added! You'll hear the blender starting to strain as the mayo thickens and lo! Mayonnaise is done!
Blimey! That's so easy, and the result is every bit as good, if not gooder than the finicky yolk-only recipe.
Apparently, the albumen protein acts as an emulsifier and prevents the chances of the mayonnaise splitting. If the result is too oily, add a little warm water.
Oddly enough, we used this recipe the next day to make some more mayo and IT DIDN'T WORK! Each time the egg mixture (before the oil was added) didn't become creamy despite the simple formula, and when the oil was added it just split from the rest. In the end, we resorted to recipe 1.
So. Has anyone an explanation? I so want this simple recipe to be reliable, but, it seems, it's not!