If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Monday, June 25, 2012

Egg Recipe # 21 Homemade Mayonnaise

When I went online to find a mayo recipe I came across basically the same recipe with slight variations by adding lemon juice or vinegar or both, then there was the addition of mustard. could be Dijon or dry powder. Then there was the oil, some said straight canola, vegetable or olive oil but could be a combo. Then on the incredible egg website you'll find a recipe for cooked blender mayonnaise. I think I'll try that next.
There is also a very informative article written on The Guardian  about all the ingredients and what they do in the recipe.


Homemade Mayonnaise

.

Ingredients
*2 egg yolks
1 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard or 1 tsp dry mustard
Kosher salt
1 1/2 cups neutrally flavored oil (vegetable, canola)


Preparation:

Let all your ingredients come to room temperature before you begin.
Using my cute separator
Using an electric hand mixer, stand mixer, blender or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.

Add the 1 tsp vinegar and whisk for about half a minute. Then add the salt, and beat for another 30 seconds or so.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add water if the mixture gets too thick.

Finish with the lemon juice, to achieve the right consistency.


Store in the refrigerator, where it should keep for up to 4 days.



*Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, I recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

My comments; I like the idea of making mayo and did not realize it was so simple with so few ingredients but I found out that I need to check my oil first. I tried sunflower and olive oil. Not a good combo, so I retried with just canola and it was so much better.  

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