Listed in: Sauces
1 egg yolk. Use only the freshest egg with a completely intact shell. Avoid contact between the yolk and the shell when seperating.
1/2 tsp of fine salt
1/2 tsp dry mustard
2 pinches sugar
1 tsp water
2 tsp freshly squeezed lemon juice
1 Tbl Oilerie white Balsamic vinegar
1 C Oilerie evoo. Use any of our oils to make fabulous mayo. A combination of Lemon and Dill works great for seafood.
In a glass bowl, whisk together the egg yolk and the dry ingredients. Add the water. Combine the lemon juice and the vinegar in a seperate bowl then thoroughly whisk half of it into the yolk mixture. Whisking briskly, start adding a few drops of the oil at a time until the liquide thickens and lightens a bit. Continue whisking vigorously and continue adding the oil in a thin stream. When you have added half of the oil, add the rest of the lemon juice mixture and continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours and then refrigerate. Your mayonnaise will keep for a week in your refrigerator.Recipe Pictures - Hover cursor to scroll if several images:
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This sounds absolutely delish! I love to make my own mayo. Thanks. Left by: J. Klahn (May 26th 2011)
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