I’ve got a
couple of things I have going right now at once. I am working on a side dish
for a family reunion, and a desert for a Superbowl party. I will have a busy
day tomorrow pulling that together along with all the other things I already
have to do. I know I won’t stop much
tomorrow if I’m going to actually finish everything. For that reason I am
putting this recipe on here now. This was requested by Josh’s aunt.
Mayonnaise
2 eggs, room
temperature (one whole, one just the yolk)
1 tsp Dijon mustard
1.5 – 2 TBS
fresh squeezed lemon (or vinegar)
1 cup light
tasting olive oil
1.
In a blender or food processor mix whole egg and
yolk, lemon and Dijon mustard.
2.
Keep blender running and SLOWLY pour in oil.
3.
Stop blender when mayonnaise has thickened.
Refrigerate immediately
Seem too
simple? Well, while it sounds so straight-forward, there are tricks to this.
Your eggs must not be cold, if you don’t have time to wait for them to come to
room temperature, drop them in a cup of warm water for a few minutes. Also,
when I say pour the oil slowly, I mean slowly. You will feel like you have been
pouring oil forever. The measurements for oil are not exact, if it’s still
runny with one cup, keep adding more oil. If it seems like it has gotten nice
and thick with less oil, don’t feel obligated to use more. After making this a time or two you will have
a feel for how it should look. When you pour the oil in, it should be like a
thread stream. Make sure your oil is very mild, you don’t want it to add any
flavor.Good luck!
Tips- I have
used vinegar before, I just prefer the flavor lemon gives. I used 2 TBS for this;
it makes the lemon flavor just slightly stronger. I used a little less than a cup of oil, but I
always have a bad habit of stopping the blender just a little too soon, I could
let it keep going and make my mayo thicker, but where I stopped was ok.
No comments:
Post a Comment