Tuesday, May 3, 2011

Mayonnaise - Elizabeth

It wasn't until about 2 years ago that I learned that real mayo isn't bright white & tastes much better than any miracle.

Making your own mayo takes hardly any time & tastes much, much better. Check for pasteurized eggs in case raw yolks make you nervous.

Home mayo

Whisk that mayo!

2 egg yolks
1 Tbsp fresh lemon juice
1 tsp dijon mustard
Pinch of cayenne pepper
Salt & pepper to taste
1 1/2 cups safflower oil [I used canola]

This can be done by hand, but is much easier with a beater/mixer
1. Whip together yolks, lemon juice, mustard, cayenne, salt & pepper
2. Whisk on medium & slowly add oil - the mayo should get thick & emulsified. (If it separates/curdles/breaks, pour the mix into another bowl, add another yolk to the mixer bowl and then slowly add back in the broken mayo.)

That's it!

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