Mayonnaise

Mayonnaise
Mayonnaise
It may seem fussy and overly complicated to make mayonnaise at home when you could simply scoop some out of the jar. But homemade mayo is worth the effort. It has a silky, smooth, creamy texture you'll never find in store-bought varieties—not to mention the fresh, lemony flavor that can only be achieved when the simple ingredients are combined and eaten right away. Yes it requires a little patience and elbow grease, but homemade mayo isn't hard, and in the end you'll have mastered a vital kitchen technique. The result will be worthy not just of sandwich condiment status, but as an actual fancy dinner-party sauce for dipping vegetables, fries, shrimp, you name it.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 1 cup
Condiment/Spread Egg Mustard No-Cook Lemon Gourmet
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons fresh lemon juice
  • Carbohydrate 0 g(0%)
  • Cholesterol 23 mg(8%)
  • Fat 22 g(33%)
  • Fiber 0 g(0%)
  • Protein 0 g(1%)
  • Saturated Fat 2 g(8%)
  • Sodium 4 mg(0%)
  • Calories 193

Preparation Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use. Cooks' notes:· The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. · Mayonnaise keeps, covered and chilled, 2 days.

Preparation Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use. Cooks' notes:· The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. · Mayonnaise keeps, covered and chilled, 2 days.

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