Mayonnaise
Prep
| Category: | Spreads & Jams |
| Cuisine Type | Latin |
Ingredients
For
12
Serving(s)
Recipe
| 1/2 teaspoon(s) Salt (fine) |
| 1/2 teaspoon(s) Dry Mustard |
| 1/4 teaspoon(s) Sugar |
| 2 teaspoon(s) Fresh lemon juice |
| 1 tablespoon(s) White Wine Vinegar |
| 1 Egg Yolk |
| 3/4 cup(s) Grapeseed or Canola Oil |
Mayonnaise Directions
- In a glass bowl, whisk together egg yolk and dry ingredients, the mix should be bright yellow in colour. About 30 seconds
- Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. (30 seconds)
- Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). 2-4 minutes
- Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream.
- Once half of the oil is in add the rest of the lemon juice mixture.
- Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Reviews 5/5
Use the stick mixer with the whisk attachment and the included container for best results.
16 Jun 2014