Yolks

• Nothing slows down the thickening process of mayonnaise more than cold eggs. According to Julia Child, even a change in kitchen temperature from warm to cool may separate an emulsion. The trick to thickening mayonnaise fast is to use room-temperature eggs. Egg yolks are the stabilizer that emulsifies the oil and lemon juice. Beating the yolks for one minute before adding oil is another way to emulsify mayonnaise quicker. When the yolks are thick and sticky, they absorb oil faster and decrease the amount of whisking.

Oil

• Understanding how to properly dispense oil while whisking or power blending saves time emulsifying the mayonnaise. Pouring a large amount of oil into the egg mixture curdles the mixture rather than thickening it. Instead, whisk a drop of oil into the egg yolks at a time. Once the mayonnaise begins to come together, a teaspoonful can be added with each whisk. This process, although painstaking, encourages the mayonnaise to thicken. Completing this step correctly saves the time trying to correct broken or curdled mayonnaise.

Acid

• Acid in a mayonnaise may include lemon juice or white vinegar. Recipes such as Julia Child’s mayonnaise recipe in “Mastering the Art of French Cooking" suggest adding the acid to the egg yolks at the beginning of the process. However, this can slow down the emulsification and produce a thinner mayonnaise. Instead, add the acid at the end for quicker thickening.

Tips

• Using an electric blender quickens the process. Using a blender takes approximately five minutes for mayonnaise to come together, while whisking can take approximately 10 minutes. However, even with a blender, pouring the oil drop by drop in the beginning still is crucial until mayonnaise thickens. Mayonnaise emulsifies quickest when all of the ingredients are at room temperature. Warming the bowl in hot water takes the chill out of egg yolks and speeds up the thickening process. The maximum amount of oil a large egg incorporates is 3/4 cup. Once that amount is exceeded, the mayonnaise begins to break down, thin out and curdle.