Using Frozen Yolks to Make Mayonnaise

[Dave the Cook]

Using Frozen Yolks to Make Mayonnaise

The emulsifying power in a single egg yolk in its raw state is substantial. But it can be further enhanced by freezing the yolk first. A cup of mayonnaise can be made easily with as little as 1/4 of a frozen yolk, though it will be on the thin side; this is not because you use less yolk, but because, regardless of the amount of yolk used, the quantities of water (or water-based liquid, such as lemon juice or vinegar) and oil do not change.

The repercussions from this are quite interesting, but perhaps better left for another thread, so I'll just put the basic quantities and technique here. If there's interest, I'll start another thread or find one to add it on to.

I'm going to use whole yolks here, because the mayo base for the recipes above needs to be thick to accomodate an added 1/4 to 1/3 cup liquid. This should result in a good body for the finished sauce. And the addded liquid, if it's thoroughly whisked in, will stabilize the sauce.

1. For each cup of mayonnaise, freeze one of the following combinations:

• 1 whole yolk for four hours
  
• 1 whole yolk whisked with 1T lemon juice (not vinegar) for eight hours
  
• 1 whole yolk whisked with 1T water for 24 hours
  

2. Have ready:

• pinch salt
  
• 7/8 c oil, not more than 30% unrefined (e.g., EVOO) oil
  
• 1 T water or other water-based liquid, or a combination
  

3. Allow the yolk to thaw

4. Put the yolk in a bowl and add salt. Beat lightly.

5. Add oil 1/4 t at a time. Once the emulsion thickens, you can add larger quantities. If the mayo gets really thick and looks like it's sweating oil, whisk in a few drops of water.

6. If, by the time you've incorporated all the oil, you still have more than a tablespoon of water left, whisk in enough additional water to make about 1-1/2 T total.

Note: use of more than 30% unrefined oil will result in an unstable mayo -- you'll have just a few hours before it breaks.

The second mayo recipe, calls for two cups of oil. A single frozen yolk will easily accomodate this, and make a good medium-weight mayonnaise

Keywords: Sauce

( RG576 )