This homemade mayo recipe was shared by Molly Wizenberg in bon appètit magazine (April 2008). I don't usually like mayo, but this recipe caught my eye, so I decided to try it for myself.
Ingredients:
1 large egg yolk *to avoid the risk of salmonella, you can use pasteurized egg yolk instead
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt (plus more to taste)
3/4 cup canole oil, divided
Directions:
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt into medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure, and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
Gradually add remaining cup oil in very slow stream, whisking constantly, until mayo is thick, about 8 minutes. Mayo will be lighter in color. Cover and chill.
Can be made up to 2 days in advance. Keep chilled.
Ingredients:
1 large egg yolk *to avoid the risk of salmonella, you can use pasteurized egg yolk instead
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt (plus more to taste)
3/4 cup canole oil, divided
Directions:
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt into medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure, and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
Gradually add remaining cup oil in very slow stream, whisking constantly, until mayo is thick, about 8 minutes. Mayo will be lighter in color. Cover and chill.
Can be made up to 2 days in advance. Keep chilled.
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