What whisking technique (speed, motion) should I use for the best mayonnaise emulsion?

Question

What is the best whisking technique for a stable mayonnaise emulsion? Learn the ideal speed and motion required for successfully making mayo by hand.

Answer 1

For the best mayonnaise emulsion, whisk vigorously and consistently in a circular or figure-eight motion to fully incorporate the oil into the vinegar and egg yolks. A steady, medium-high speed is ideal.

Detailed Explanation:

Creating a stable mayonnaise emulsion relies heavily on the whisking technique. The goal is to break the oil into tiny droplets and suspend them evenly within the water-based ingredients (vinegar/lemon juice and egg yolks). Here's a breakdown:

1. Initial Incorporation: Start by whisking the egg yolks, mustard (if using), and vinegar/lemon juice together until they are well combined and slightly lightened in color. This creates the base for the emulsion.
2. Slow and Steady Oil Addition: Begin adding the oil *very* slowly, drop by drop at first. Whisk vigorously and continuously as you add the oil. This is crucial for forming the initial emulsion. If you add the oil too quickly at this stage, the emulsion is likely to break.
3. Increasing Oil Flow: Once the emulsion starts to form (the mixture will thicken and become pale), you can gradually increase the rate at which you add the oil, but still maintain a steady, thin stream.
4. Whisking Motion: Use a circular or figure-eight motion with your whisk. This ensures that you are constantly incorporating the oil into the egg yolk mixture and preventing it from pooling on the surface.
5. Whisking Speed: A medium-high speed is generally best. You want to whisk vigorously enough to break the oil into small droplets, but not so fast that you introduce too much air into the mayonnaise.
6. Consistency is Key: Maintain a consistent whisking motion and speed throughout the entire process. Stopping or slowing down significantly can cause the emulsion to break.

Pro Tip:

If your mayonnaise starts to look curdled or separated (the emulsion breaks), stop adding oil immediately. Try whisking in a teaspoon of warm water or an extra egg yolk to help re-stabilize the emulsion. Then, resume adding the oil very slowly.