Side Pannel
Homemade Mayo
Homemade Mayo
- Recipe Submitted by maryjosh on 10/18/2016
Ingredients List
- 2 egg yolks, room temperature
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon sugar
- 2 teaspoons lemon juice
- 2 tablespoons white vinegar
- 2 cups oil (vegetable, corn, canola, or olive oil)
Directions
Add all ingredients except oil to your food processor, and process for about 10 seconds, or until creamy.
With the food processor still running, begin SLOWLY adding the oil. Start off with just a couple drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
When the mixture begins to thicken, you can begin pouring in the oil in a steady, thin stream. Stop pouring every once in a while to check that the mayo has enough time to incorporate all of the oil before continuing.
When all of the oil is incorporated, taste to check consistency and check seasonings.
You can use immediately or store in a covered container in the refrigerator for up to a week.
With the food processor still running, begin SLOWLY adding the oil. Start off with just a couple drops. Wait 30 seconds and add a few more drops. Continue this process until you see that the mixture is starting to thicken.
When the mixture begins to thicken, you can begin pouring in the oil in a steady, thin stream. Stop pouring every once in a while to check that the mayo has enough time to incorporate all of the oil before continuing.
When all of the oil is incorporated, taste to check consistency and check seasonings.
You can use immediately or store in a covered container in the refrigerator for up to a week.
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