I walk into the grocery store and my elderly eyes ever so slowly focus on the very fine print. The discovery is, all of these jars and envelope packages contain some sort of sandwich spread laced with sugar! They’re trying to turn me into a diabetic!! Your kitchen is corrupted without REAL Mayonnaise!
Thankful for these notes from https://www.epicurious.com/recipes/food/views/mayonnaise-241083
Homemade mayo is worth the effort. It has a silky, smooth, creamy texture you’ll never find in store-bought varieties—AND it has a fresh, lemony flavor that can only be achieved when the simple ingredients are combined and eaten right away.
Yes it requires a little patience and pleasant kitchen activity, but homemade mayo isn’t difficult to make, and in the end you’ll have mastered a vital kitchen technique.
The result will be worthy not just of sandwich condiment status, but as an actual fancy dinner-party sauce for dipping vegetables, fries, shrimp, you name it.
- 1 large egg yolk, at room temperature 30 minutes
- 1/2 teaspoon Dijon mustard
- 3/4 cup olive or vegetable oil (or a combination), divided
- 1 teaspoon white-wine vinegar or cider vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon white pepper
Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
- The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. · Mayonnaise keeps, covered and chilled, 2 days.
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