Tuesday, May 17, 2011

Homemade Mayo

I have never had homemade mayonnaise.  This is something I have tried making in the past and it hasn't worked out for me.  So this summer I am going to attempt a couple of recipes to see what works.  I can't wait to have a BLT sandwich with some homemade mayo!

  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper
  1. In a food processor, place egg yolks. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
  2. Add mustard and lemon juice. Pulse ingredients until well combined.
  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
  4. Store in an airtight container in the refrigerator, up to 1 week
I have also seen Martha Stewart make mayonnaise on tv using an emulsion blender.  That might also be a good technique as well.  She makes it look so easy!

From Paula Deen via the Food Network

  • 2 egg yolks*
  • 2 tablespoons mustard
  • Dash salt and pepper
  • Squirt of lemon juice
  • 1 to 1 1/2 cups oil

Put ingredients in blender, and blend slowly, adding oil until you have desired consistency.

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