Artisan Style Mayonnaise
I much prefer making my mayonnaise fresh at home. Obviously, it saves money at the grocery checkout, but the main advantage is in taste. Home made is not loaded with chemicals and preservatives and tastes fresh because it is fresh.
1 egg yolk (if you are uncomfortable using a raw egg, see this post for instructions on how to pasteurize an egg yolk)
1 tsp dried mustard
¼ tsp salt
dash of cayenne pepper
1 TBS vinegar or lemon juice
1 cup oil
mixer (I use a hand mixer and accompanying beaker)
liquid measuring cup
In bowl or beaker, beat together egg yolk, mustard, spices, and one Tablespoon of the vinegar.
Continuing to beat on a high speed, slowly drizzle oil into the mixture in a steady stream.
The mixture will gradually coagulate.
When all of the oil has been mixed in, it should be thick and white. Beat in the last Tablespoon of vinegar.
Use or refrigerate immediately.
|Low in sodium
Very low in sugar
Play around with oil and vinegar combinations. Olive oil and balsamic vinegar make a wonderful tasting mayonnaise, but the color is kind of grayish. I prefer rice wine vinegar and safflower oil or canola oil.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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