This recipe is liked by 0 person(s). |
Mayonnaise
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Ingredients: | |
1 | egg yolk |
1 teaspoon | Dijon mustard |
½ teaspoon | kosher salt |
¼ teaspoon | cayenne pepper |
8 to 10 oz | sunflower, corn, canola, or mild olive oil |
3 tablespoons | white or cider vinegar, or lemon juice |
Cooking instructions
Once you are comfortable making vinaigrette, making your own mayo can’t be far behind. Make sure to use a very fresh egg, that shows no crack, and rinse it under hot water before cracking it. Keep mayonnaise refrigerated until ready to use. Will keep for a couple of days in the refrigerator
Whisk the egg yolk, mustard, salt and pepper together. Very slowly at first, dribble the oil, whisking as you pour. The mayonnaise will thicken as you add more oil. Add the vinegar or lemon juice at the end. Heating the vinegar or juice first will make the mayonnaise keep longer. Taste and add more salt and pepper if needed.
Variations: add fresh minced chives, parsley, tarragon, a hint of garlic.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe