I had a recipe that called for mayonnaise and realized I didn't have any... so I took it as an opportunity to make it from scratch. Sure, it's a little scary and tiring, but tastes SO much better than the store stuff.
1/4 tsp salt
1/4 tsp Dijon mustard
1 1/2 tsp lemon juice
1 tsp white vinegar
3/4 cup oil (corn or vegetable)
Whisk egg yolk vigorously in a medium bowl for 15 seconds. Add all remaining ingredients except the oil and whisk until yolk thickens and color brightens, about 30 seconds.
Add 1/4 cup oil in slow, steady stream, continuing to whisk vigorously until oil is incorporated completely and mixture thickens, about 1 minute. Add another 1/4 cup oil in the same manner, whisking until incorporated completely, about 30 seconds more. Add last 1/4 cup oil all at once and whisk until incorporated completely, about 30 seconds.
Makes about 3/4 cup.
Can be stored refrigerated in airtight container for several days.
No comments:
Post a Comment