Homemade mayonnaise

I got this from inspiredtaste.net except that I use rice wine vinegar instead of white wine vinegar, I took out the mustard and I add onion powder and garlic powder. I also pasteurize the egg.


1 large egg

1 tbsp + 1 tsp rice wine vinegar (or any vinegar or lemon juice)

1/4 tsp kosher salt (or 1/2 tsp diamond crystal salt)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sugar

1 cup grapeseed or sunflower oil

To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.

Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away. Jumbo sized eggs need to 5 minutes in 140F water.

Add egg to the small bowl of a food processor and process for 20 seconds. Add the vinegar, salt, onion powder, garlic powder and sugar. Process for another 20 seconds.
Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning.
Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.