|
|
 Homemade Mayo | Status Approved | | Name |  Homemade Mayo | | Category | Salads & Dressings, Sauces & Marinades | | Serves/Yields | About 2 cups | | Source | Guido | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 0 | | Introduction | | The invention of the blender and the food processor has turned the making of mayonnaise into a matter of seconds," Mr. Conroy writes. "Here is how to do it: Drop an egg into your machine. Turn it on. Beat that sucker for five seconds. Have some vegetable or canola oil ready. Pour it in a slow stream through the feed tube. "Soon, chemistry happens and magic occurs before your eyes as the egg and oil unite into something glorious. When the mixture is thick, cut the machine off. Add the juice of half a lemon or two shots of red wine vinegar. That's mayonnaise. From : The Pat Conroy Cookbook: Recipes of My Life | | Ingredients | | 2 large eggs yolks
1 teaspoon red wine vinegar
4 tablespoon fresh lemon juice
1/2 cup extra_virgin_olive_oil
1 1/2 cup Vegetable_oil (I use sunflower seeds oil)
1/2 teaspoon sea_salt | | Directions | | Step: 1 | In the bowl of a food processor fitted with a metal blade, combine 2 large egg yolks (at room temperature), 1 teaspoons vinegar and 4 tablespoons strained fresh lemon juice until smooth. Add 1/2 teaspoon salt. Slowly drizzle in 1/2 cup olive oil, processing until thoroughly incorporated. Add 1 1/2 cups vegetable oil slowly, processing until the mixture is smooth and thick and completely emulsified. Transfer to a storage container, and refrigerate until ready to use. Makes about 2 cups |
Time submitted: Saturday, June 04. 2005 at 19:05:29 Contributed By: guido
Rate It| Average score: 2 () votes: 3 |  |  | |  |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Home made Mayo (Score 1)
By Kate on Sunday, June 05, 2005 @ 08:34:53 CEST
(User Info | Send a Message) | Thanks for posting this hunny! For variety or as a special dip or spread, add a couple of cloves of roasted garlic to the mayo after it's completely emulsified. Capers and anchovies (omit the salt from the recipe) makes a great artichoke dipper.
|
|
|
Printer Friendly
Email to friend
