Thursday, April 22, 2010

Homemade Mayonnaise

1 whole egg, at room temperature
1 egg yolk, at room temperature
1 tsp. Dijon mustard
1 1/2 Tbsp. fresh lemon juice
3/4 to 1 cup extra virgin olive oil or expeller-pressed sunflower oil or a combination
generous pinch salt

In your food processor, place egg, egg yolk, mustard, salt and lemon juice. Process until well blended, about 30 sec. Using the attachment that allows you to add liquids drop by drop, add oil with the motor running. Taste and check seasoning. Without added whey, mayo will keep for about 2 weeks.

Since we don't go through much mayo in 2 weeks, I will probably make a baby food jar of mayo into a horseradish dip by simply stirring some prepared horseradish into the mayo. Then I will use 1/4 cup for Ranch dressing and that leaves enough for the rest. Adjust according to your family's needs.

If you don't have a food processor with the named attachment I think you can still do it, but it is harder to do. Better search the web for some tips on doing it without. I have always used my food processor.

Good luck!!

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