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

Miller’s Guild chef/partner Jason Wilson’s recipe for Motoraioli
how to make mayo seattle magazine miller's guild seattle
Lamb saddle and rack with beets and tangerines and a dollop of rich Motoraioli

MOTORAIOLI

2 egg yolks
2/3 cup reserved fat drippings (warmed to a liquid, if needed)
1 Tablespoon balsamic vinegar
1 teaspoon black pepper

In 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.

If 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.

Go back to read how chef Jason Wilson uses motoraioli in his downtown restaurant, Miller's Guild.

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