How to Make Mayonnaise and Vinaigrette

In this video we will tackle emulsions, both permanent and temporary in the form of mayonnaise and vinaigrette! Recipes follow.

Mayonnaise
Yield:1 cup
• 2 large egg yolks
• 4 teaspoons fresh lemon juice
• ¼ teaspoon Dijon mustard
• ⅛ teaspoon sugar
• ¼ teaspoon table salt
• 1 cup canola oil (or other vegetable oil)

Sherry Vinaigrette
Yield: About 1/2 cup
• 1 tablespoon finely chopped shallots
• 2 tablespoons sherry (or red wine) vinegar
• 1/4 teaspoon fine sea salt, or to taste
• 2 teaspoons Dijon mustard
• 4 to 6 tablespoons canola or other salad oil
• Freshly ground black pepper to taste

Balsamic Vinaigrette
Yield: About 1 cup
• 2 fl oz canola or other salad oil
• 1 fl oz balsamic vinegar
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 shallot, minced (optional)
• salt and ground black pepper to taste

Vinaigrette