Real or Homemade fresh Mayonnaise is an emulsion of small droplets of Oil each coated in an ultra-fine layer of lecithin (from an egg yolk) and suspended in a liquid that normally doesn’t mix well with oil, like Vinegar.
Mayonnaise shouldn’t last for weeks on a shelf without the emulsion breaking down, but if you go into a store you’ll see commercial jars of mayonnaise that can clearly sit there for weeks. How do they do that?
Easy it’s usually not an emulsification, it’s a gel made using starches. Especially low-fat mayonnaise … which in my opinion shouldn’t even be allowed to be called Mayonnaise.
Homemade fresh Mayonnaise
Make it yourself. Freshly made it tastes delicious. And it needs no tricks like gelling starches. Oh and it’s mostly fat … so you know it’s hard core keto.
Note this recipe is using raw egg yolk which is “cooked” by the acid in the vinegar but there is still a risk of an infected egg yolk introducing pathogens to the food – so if you are feeding this to babies, the elderly, or people with compromised immune systems you can pasteurize a raw egg first by bringing it to at least 58.9C (138 F) and holding it there for about 10 mins until that temperature has fully penetrated the yolk.
You’ll also need a blender that you can add food to, and observe the mix while blending. So this kind with an open access at the top and a clear plastic bowl is perfect and inexpensive.
Ever wonder how much mayonnaise you can make from the lecithin in just one egg yolk?
2 Michelin starred Chef Raymond Blanc apparently once did an experiment and discovered that he was able to emulsify several gallons of oil with just one egg yolk.
Eggs have a prodigious ability to emulsify it seems. The secret is that lecithin is a phospholipid which forms a molecule thick layer around the oil droplets that allows them to be suspended in an aqueous liquid. This is a little like how Lipoproteins like LDL and HDL particles allow lipids to be transported through your blood.