How to Make Homemade Mayonnaise, Courtesy of a World-Famous Chef

By Leah Bourne, The Vivant

Chef Eric Ripert, behind the Michelin starred Le Bernardin in New York City, knows a thing or two about making the perfect mayonnaise. Luckily for us, he loves to share his expert tips on his Facebook page for us all to enjoy. Here, how to make mayonnaise the Eric Ripert way. In other words, take notes.

Related Article: The 50 Best Food Trucks In America

STEP1: Get three yolks, one teaspoon of mustard, and salt and pepper at the ready. Ripert recommends keeping the egg whites for a nice meringue or egg white omelet.


Related Article: How Much Is Miley Cyrus Worth?

STEP 2: Add the salt, pepper, and mustard in at the beginning to help it emulsify and stabilize.

STEP 3:
Mix the eggs, mustard, and seasonings with a whisk and let rest for 30 seconds.

STEP 4:
Add vegetable oil very slowly into the mix as you whisk. Ripert says grape seed oil is actually best since it keeps the mayo together when refrigerated.

STEP 5:
Keep whisking - you should start to see it getting thicker.

STEP 6: When it's so thick it sticks to whisk, it's ready.

STEP 7: At the very end, add a teaspoon of vinegar or lemon juice and mix a few more times. It will help for thickness and add a little more flavor. Voila!


More from The Vivant:
5 Ways To Eat Pumpkins
Weekend Cocktail: Get Halloween Ready With Children of the Thorn Punch
Jamie Oliver On How To Make the Perfect Pumpkin Soup