Post by Loupy on May 21, 2014 18:10:09 GMT -7
Easy Homemade Mayonnaise
From: Sam @ www.drizzleanddip.com/
Once you start making your own mayonnaise, and realize just how simple and tasty it is, you wont be interested in the preservative-laden shop-bought options anymore. When you have your base mayonnaise the world is your flavor oyster and all the same options I used in my aiolis would work really well with this. I am especially partial to smoked spices and my smoked red pepper stirred through this is quite lovely.
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: Makes about 2 cups
Ingredients
2 egg yolks (free range and very fresh eggs)
2 T red wine vinegar
1 T lemon juice
2 tsp Dijon mustard
1 tsp salt
3 cloves of garlic crushed (totally optional)
a pinch or 2 of sugar
black pepper (as much as you like)
2 cups of canola oil*
Instructions
In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard.
With the blade running slowly add the canola oil in a slow stream until it has all emulsified.
Check the taste and add the salt and pepper and any other seasoning you may like.
If it is very thick add a tablespoon or 2 of warm water to thin it down.
Store in a sterilized jar in the fridge until you need it.
Bear in mind that you are using fresh eggs so the life span will be shorter than store bought mayonnaise which is filled with preservatives.
* Loupy's Note: I never recommend Canola oil anymore. Try another mild tasting oil. Canola does not have the health benefits once thought. In fact...it is really not good for you at all. I will probably try an extra light olive oil, coconut oil or peanut oil. My opinion only from research I have done.
Copyright DrizzleandDip 2013
From: Sam @ www.drizzleanddip.com/
Once you start making your own mayonnaise, and realize just how simple and tasty it is, you wont be interested in the preservative-laden shop-bought options anymore. When you have your base mayonnaise the world is your flavor oyster and all the same options I used in my aiolis would work really well with this. I am especially partial to smoked spices and my smoked red pepper stirred through this is quite lovely.
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: Makes about 2 cups
Ingredients
2 egg yolks (free range and very fresh eggs)
2 T red wine vinegar
1 T lemon juice
2 tsp Dijon mustard
1 tsp salt
3 cloves of garlic crushed (totally optional)
a pinch or 2 of sugar
black pepper (as much as you like)
2 cups of canola oil*
Instructions
In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard.
With the blade running slowly add the canola oil in a slow stream until it has all emulsified.
Check the taste and add the salt and pepper and any other seasoning you may like.
If it is very thick add a tablespoon or 2 of warm water to thin it down.
Store in a sterilized jar in the fridge until you need it.
Bear in mind that you are using fresh eggs so the life span will be shorter than store bought mayonnaise which is filled with preservatives.
* Loupy's Note: I never recommend Canola oil anymore. Try another mild tasting oil. Canola does not have the health benefits once thought. In fact...it is really not good for you at all. I will probably try an extra light olive oil, coconut oil or peanut oil. My opinion only from research I have done.
Copyright DrizzleandDip 2013
