We use only local pasteurized eggs whenever we make mayonnaise. Pasteurizing gives the mayo a longer life and offers protection from the risk of eating raw eggs. And local farm fresh eggs are truly superior. Mayonnaise is tricky to master, but like anything, if you dedicate yourself it will become easy for you. The results are so much more delicious, even most mayo-phobes like myself will eat the homemade variant. Use this mayonnaise in the winter slaw below.
Organize your double boiler, whisk, and thermometer. Heat the yolk and water on top of the double boiler (or use a bowl over a small saucepan of water) whisking constantly until the temperature hits 140 degrees Fahrenheit. The egg will get foamy and may appear to get ever so slightly thicker. If you are just on the verge of scrambled eggs, you have gone too far but can generally still proceed with your the mayo.
As soon as you hit 140, remove the eggs immediately, scrape into a stand mixer bowl. Beat on high for five minutes, allowing the eggs to gain in volume and cool off. Add lemon juice , mustard, salt and pepper. Then very slowly drizzle in the oil in a steady stream. After you have added one cup you can speed up your drizzle slightly. When you have finished adding oil, you may add a few drops of water to thin to desired consistency.
As you gain experience you will have a better feel for how slowly you must go to keep the emulsion. I’ve tried every kitchen tool and believe the stand mixer is the best.