Thursday, December 15, 2011

Homemade Mayonaise

1 egg, 3/4 tsp black pepper, 1 tbsp lemon, 1 tsp dijon moutard, 1/2 tsp salt
must be on room temperature

1 cup of canola oil & immersion blender

Add all ingredients one by one, with oil being the last. Start with 1/4 cup of oil.
Place the immersion blender right on the egg yolk and whisk medium to high speed.

Until it starts to emulsify..
Add more oil.. and whisk some more.
Repeat till you have added all the oil.

And slowly lifts up the immersion blender

.. until all ingredients are well mixed.
Taste. If not salty enough, lemony enough.. add and adjust to taste.

Keep in a jar and store in fridge.
Ideally used within 1-2 days. 

Recipe courtesy of Delicious Days here.

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