Simple Mayonnaise - Vegetable oil, Water, Corn starch, Vinegar, Lemon Juice, Salt - Variations - Extra Virgin Olive Oil - Balsamic Vinegar

Ingredients
For 500g of mayonnaise

	(grams)
Veg Oil	360
Sugar	13,5
Corn Starch	6
Salt	7,5
Water	113

Vinegar and Lemon juice are includes in the volume of water. Experiment with how it should taste.


Tools
Sauce Pan
Blender

Scale

Instructions

1.  Mix Water, sugar(I omitted as don't like it sweet), lemon juice, vinegar, salt and starch in a sauce pan. Cook at low temperature over stove top until mixture becomes translucent.  If you taste the mixture, it should not taste starchy. Adding vinegar at the end retains more of its flavour.
2. Let mixture cool in the refrigerator.  
3. Place both mixture and oil in refrigerator in separate containers. 
4. Wait until the starch and water mixture is cool and at the same temperature as the rest of the items in the refrigerator. At this time your vegetable oil should be at the same temperature
5. Use blender to mix oil and cooked starch. It make take a few pulses and minutes to make it uniform. 
6. A spatula is useful to extract the mayonnaise from the blender pitcher and put in a jar. 

Extra Virgin Olive Oil will make the mayo yellow, but it tastes nicer.

More starch will make it stiffer. Emulsion isn't as good, but still adequate.

Scale your quantity
For 100g
72 g oil
1.2 g starch
2.7 g sugar
1.5 g salt
22.6 g Water+vinegar+lemon juice (to taste)
A scienticious pinch of paprika and mustard powder.


Note about the mustard which is an emulsifier. In this recipe it may have both roles of improving the emulsion and taste. If you omit the mustard, increase the amount of starch. This will result in a stiffer mayonnaise, but a good emulsion nonetheless.


This recipe is based off a commercial mayonnaise. I just looked at the ingredients and nutritional information from the Hellman's brand :

Vegetable Oil (72%), Water, Vinegar, Sugar, Salt, Corn Starch, Natural Flavouring (contains Mustard), Lemon Juice Concentrate, Antioxidant (Calcium Disodium EDTA), Colour (Paprika Extract)

Nutrition

Typical Values	Per 100g	Per portion**	%* per portion**
Energy	2738kJ/	411kJ/	5%
-	654kcal	98kcal
Fat	72g	11g	16%
of which saturates	5.3g	0.8g	4%
Carbohydrate	3.9g	0.6g	<1 td="">
of which sugars	2.7g	<0 .5g="" td="">	<1 td="">
Protein	<0 .5g="" td="">	<0 .5g="" td="">	<1 td="">
Salt	1.5g	0.22g	4%
Omega 3	6.6g	0.99g
*% of Reference intake of an average adult (8400kJ / 2000kcal)	-	-	-
** 1 portion = 15g (pack contains 18 portions)	-	-	-