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Picture from: makebetterfood Image Credit: Kevin |
Homemade
Mayonnaise
“Making your
own mayonnaise is a simple and easy, but a word of warning - once you try this
you'll never want to go back to the store bought stuff. Note that this recipe does
use raw eggs, so use pasteurized eggs to reduce the risk of salmonella and
please do not serve to the young, old, pregnant, or anyone with health concerns
where salmonella could pose more significant problems.” Kevin
Ingredients:
2 egg yolks
½ tablespoon
lemon juice
1 teaspoon
white wine or champagne vinegar
1 teaspoon
kosher or sea salt
½ teaspoon
Dijon mustard
1/8 teaspoon
pepper
1 cup canola
oil or vegetable oil
1 tablespoon
water
½ cup canola
oil or vegetable oil
Preparation:
In a medium
bowl, whisk egg yolks with an electric hand mixer for 15 seconds.
Add lemon
juice, mustard, vinegar, salt, and pepper to bowl and mix well with hand mixer,
about
15 seconds.
With electric
hand mixer running on medium-high, add a drizzle of oil and mix well to form a
stable emulsion.
Continue to
whisk and add oil in a very slow, steady stream, pausing as necessary to whisk
until full incorporated.
Add water and
whisk until incorporated.
Add
additional oil in a slow, steady stream and whisk as you did in prior step.
Whisk until
oil is fully incorporated and has emulsified into an incredible mayonnaise.
Transfer to a
glass jar or container and cover tightly.
Homemade
mayonnaise will keep in the refrigerator for up to 3 days.
Read
more and enjoy this amazing recipe and many more when visiting makebetterfood
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