How to Make Chef Jason Wilson's House-Made Mayo

Miller’s Guild chef/partner Jason Wilson’s recipe for Motoraioli
FROM THE PRINT EDITION |
 
 

!--paging_filter--pstrongMOTORAIOLI/strong/p
pem2 egg yolksbr2/3 cup reserved fat drippings (warmed to a liquid, if needed)br1 Tablespoon balsamic vinegarbr1 teaspoon black pepper/em/p
pIn a medium-size bowl, whisk together the egg yolks until well blended. While whisking continuously, drizzle in the oil at a near trickle—just a few drops at a time. Alternate between adding the oil and the balsamic vinegar, letting the mixture emulsify between each addition. When you notice the mayo getting fluffy (after about 1/2 of the oil has been added), pour in the rest of the oil in a slow, steady stream, whisking continuously. This process takes 5–8 minutes, total. Season with black pepper to taste./p
pIf mayonnaise breaks (the fats separate from the proteins and appear curdled), add a few drops of water, as needed, to help emulsify the broken mayo./p
pa href="http://www.seattlemag.com/article/millers-guild-chef-mixes-house-made-mayo" target="_blank"Go back to read how chef Jason Wilson/a uses motoraioli in his downtown restaurant, Miller's Guild./p