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TOOL №11
Mayo Calculator
Yolk to oil. Get it right or weep into a broken emulsion.
A
Number of egg yolks
−
2
+
B
Style
Classic mayo
Neutral, creamy, all-purpose.
Rich, thick
More oil per yolk. For sandwiches.
Aioli
Garlicky, pungent, looser.
Light / loose
Drizzle-able, dressing-grade.
Method
1.
Yolks at room temp. Whisk with 1 tsp Dijon and a pinch of salt.
2.
Add 1 tsp lemon juice or vinegar. Whisk.
3.
Drizzle oil
drop by drop
for the first 30 seconds, whisking constantly. This is the make-or-break moment.
4.
Once it's emulsified (looks creamy, not separated), pour oil in a thin stream while whisking.
5.
Adjust with more lemon, salt, or water if too thick.
Add this much oil
400
ml
In cups
~1.67 cup
In tbsp
~27 tbsp
Style
Classic mayo
Use
Neutral oil (canola, grapeseed)