I love the note about ingredients not normally found in mayonnaise. You think?!?!?!
There are all of FOUR ingredients in real mayonnaise.
1 Egg (room temperature...this is important)
1/2 tsp Lemon Juice (could use vinegar instead)
1/4 tsp Sea Salt
3/4 c. Oil (Choose organic. Could use olive oil, coconut oil or palm oil)
Yields ~ 1 cup mayo
Instructions:
Note: This recipe becomes no work if you have a food processor. The Cuisinart brand has a small hole in the bottom of the "pusher" (that is the piece that goes into the top of the processor to plug the tubular hole you use to add ingredients). It works perfect to deliver a slow drip of oil into the emulsified egg. You will just need a little patience if you don't have a this piece of equipment.
Crack egg into food processor or mixing bowl. Beat the egg using food processor or hand mixer. When egg begins to fluff and turn a lighter yellow color, add lemon juice and salt. Once salt and juice are whisked in well, slowly drizzle a thin, continuous stream of oil into the mixer while beating. This is where the hole in the pusher comes in handy. If you have one, just fill the pusher with oil and let it do the work for you. Beat until oil is gone and tada...mayonnaise!
Store in the refrigerator in a sealed container (another great use for saved glass jars). It will last for as long as your egg would have, so usually two weeks. Ours never makes it any longer than that :) Also, if your mayo does end up hanging out of a few, it is possible that it may "break" (the ingredients will separate). This doesn't happen to store-bought mayo, because they add chemical emulsifiers to hold everything together. If your mayo breaks, it's easy...just whip it up again.
Happy Mayo Making!!
0 comments:
Post a Comment