Originally posted August 31, 2011

mayonnaise

mayonnaise by joanie

I don't use a ton of mayonnaise so I like the idea of making it as needed rather than reserving space in my refrigerator to stock it. Obviously, homemade mayo tastes great, and you can add all sorts of things: dijon mustard, pepper, vinegar instead of (or in addition to) lemon juice...

Ingredients

  • 1 egg yolk
  • 1/4 tsp kosher salt
  • 1/4 lemon
  • 1 cup canola oil
3/4 cup

Directions

Put the egg yolk in the bowl of a standing mixer. Add the salt and juice of a 1/4 lemon. Fit the whisk and run the mixer on high for about a minute.

With the machine running, begin to slowly-slowly-slowly drizzle the oil into the eggs. I use a paper straw like a pipette, dripping in oil until I've used about 1/4 cup. Study the mixture as you go. At first it's a liquid, and when you add oil there's not much of a difference. Gradually there will be a noticeable difference between the solidifying mayo and the newly added oil. Once you reach this point, it's go time. You can begin to more aggressively add the oil, whisking until all the oil has been incorporated.

5 minutes

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