MAYONNAISE
makes 773 g · total 5m · tested

Here is the exact ratio engineered for a high-shear blender. High shear
creates microscopic oil droplets, resulting in an exceptionally stiff
emulsion. Using whole eggs (instead of just yolks) plus a little extra
water provides the necessary continuous phase so the emulsion doesn't
break or stall the motor.

INGREDIENTS
  -- Aqueous Base --
      100 g   whole eggs (~2 large eggs (provides lecithin and essential
              water))
       30 g   lemon juice (fresh; or white wine vinegar)
       20 g   water (crucial for keeping the emulsion from seizing)
       15 g   dijon mustard (flavor and mucilage (secondary stabilizer))
        8 g   kosher salt (~1% total weight)
        2 g   sugar (optional; add if you prefer a slightly rounded,
              classic diner-style finish)
  -- The Dispersed Phase --
      600 g   neutral oil (avocado, grapeseed, or canola)

STEPS
  Vitamix Procedure
    1. Homogenize the aqueous base: Scale the eggs, lemon juice, water,
       Dijon, and salt directly into the Vitamix pitcher. Blend on low
       (Variable 1 to 3) for 15 to 20 seconds until completely smooth.
    2. Establish the emulsion (Crucial step): With the blender running
       on Variable 3, remove the lid plug. Begin pouring the oil in a
       hair-thin, continuous stream. The first 100g of oil dictates the
       success of the emulsion — go exceptionally slow here.
    3. Incorporate the remaining oil: As the mayonnaise thickens, the
       motor sound will deepen and the vortex may struggle to pull the
       oil down. Gradually increase the speed to Variable 5 or 6,
       pouring the remaining oil slightly faster.
    4. Final shear: Once all 600g of oil is incorporated, allow it to
       blend for exactly 5 more seconds to set the emulsion, then stop
       immediately. Over-blending at this stage generates heat that can
       break the mayonnaise.

EQUIPMENT
  Vitamix or high-shear blender.
  Pitcher note: The initial liquid base here is 173g. This volume easily
  clears the blades of the narrow 48oz or classic 64oz pitchers. If you
  are using the wide Low-Profile 64oz pitcher, the liquid might barely
  cover the blades — you may need to use the tamper carefully at the
  very beginning to ensure the vortex catches before the oil thickens
  the base.

FOOD SAFETY
  Contains raw eggs. Store in the refrigerator.
  Use pasteurized eggs if you will serve it to anyone very young, old,
  pregnant or ill.

STORAGE
  Keep refrigerated in an airtight container. Will not weep, holding up
  perfectly on sandwiches.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/mayonnaise.txt
  https://creativecommons.org/licenses/by/4.0/