Four-Minute Egg Mayonnaise

Adapted by
Yield: 5½ gallons


1½ cups Champagne vinegar
45 whole eggs
¾ cup Dijon mustard
3 tablespoons plus 2 teaspoons salt
2½ teaspoons sugar
1½ gallons canola oil


Fill a deep hotel pan halfway with water and slide in a perforated insert. Bring to slow boil, never rolling. Add ½ cup Champagne vinegar. Gently add eggs and poach 4 minutes, until whites are set and yolks are runny. Fill a deep hotel pan halfway with ice. Remove the perforated pan with eggs and set in pan with ice. Let eggs cool before carefully peeling. In an 8-qaurt container, combine eggs, Dijon, salt, sugar, and remaining vinegar. With an industrial-size immersion blender, blend until smooth. Continue to blend, slowly drizzling in 1 quart oil. Slightly faster, drizzle in another quart of oil. Slightly faster still, add remaining oil. Blend until emulsified. Cover and chill in refrigerator.