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Contact me at Mom25dogs@gmail.com

Wednesday, May 30, 2007

Homemade Mayonnaise

Homemade Mayonnaise
2 lg egg yolks
2 Tbsp fresh lemon juice
2 Tbsp water
½ tsp sugar
1 tsp dry mustard
½ tsp salt
pinch of cayenne (optional)
1 cup canola oil

Heat the egg yolks, lemon juice, water and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrap into a blender or food processor. Pulse briefly, then let stand uncovered for at least 5 mins to cool. Add the dry mustard, salt and cayenne. Cover and, with the blender of food processor running, drizzle the oil in very slowly into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated. Variations: Add 1 mashed clove of roasted garlic for garlic mayonnaise, or add ½ cup chopped fresh herbs for a pretty and flavorful green mayonnaise. Both are delicious as a dip for chopped vegetables.
Source: Spartanburg Herald Journal, 9/10/2003, pg C2

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