Mayonnaise & Hollandaise
Two Emulsified Sauces – Homemade Mayonnaise and Hollandaise
A stable emulsion can be made by vigorously mixing the emulsifier with the water and fat/oil. Commonly used emulsifiers include egg yolk or mustard. Emulsions are thicker than either the water or fat/oil they contain, which is a useful property for some foods.
Both of these recipes emulsify eggs with oil. Mayonnaise is made with whole eggs and light oil (I prefer light olive oil or salad oil of your choice), while Hollandaise is made with egg yolks and butter.
Homemade Mayonnaise using an immersion blender
Ratio – 1 large egg /2 teaspoons vinegar /1 teaspoon fresh lemon) to 3/4 cup oil
Optional: Add 1 teaspoon of Dijon, salt, and, if you want more of a commercial mayonnaise taste, a touch of sugar.
Use a 1 qt. glass measuring cup Add egg and acid (whether it is lemon or vinegar)Mix well with an immersion blenderSlowly drizzle a light oil until you have a fluffy mayonnaise. Go slow so it can emulsify.Refrigerate for up to 2 weeks.
HollandaiseUse a 4-cup glass measuring cup and immersion blenderRatio 2 egg yolks to one stick of butter 1 tablespoon lemon, pinch of Cajun spice, or just a touch of cayenne pepper Slowly melt butter; do not boil. You want it hot but not so hot that it will scramble the egg yolks.Add yolks, lemon, and spice to measuring cup, blend until creamy, then slowly drizzle in the warm butter while the blender is on.