House Mayonnaise

Production identity

Target finished yield

3 kg · approximately 100 portions at 30 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (3 kg declared primary input → 3 kg finished target)

Total formula input

3 kg before trim, evaporation, absorption or transfer loss

Time

20 min active · 25 min total

Equipment

immersion blender or mixer · scale · sanitized vessel

U.S. major allergens intentionally present

Egg

Additional sensitivity note

None listed.

Holding / service

Refrigerate ≤41°F / 5°C; use pasteurized egg product where required by operation/regulation.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Combine yolk, water, lemon, mustard, salt and sugar into a uniform continuous phase.

2. Begin shear, then add oil slowly until a stable emulsion forms; increase addition rate only as viscosity builds.

3. Scrape vessel sides and continue incorporating oil without allowing a free-oil layer to accumulate.

4. Adjust with a small amount of water if the finished emulsion is too tight; water is part of the emulsion structure, not merely dilution.

5. Weigh to 3 kg, taste cold and store promptly.

Working numbers

• Oil = 75% of finished formula
• Finished yield: 3 kg
• Use pasteurized egg product for a safer professional system where applicable
• Keep process cool enough to preserve emulsion and food-safety control

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Glossy, dense but spoonable, clean acid/salt, no oily mouthfeel or broken droplets.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.