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Homemade Mayo

Homaid Mayo
 
Author:
Ingredients
  • 1 large egg yolk*
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon salt plus more to taste
  • ¾ cup canola oil, divided
Instructions
  1. Combine egg yolk, lemon juice, vinegar, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
  2. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining ½ cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
  3. ,Variation:
  4. To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.

 

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