Homemade Mayonnaise
Tuesday, May 05, 2020
Except for this one. Tangy, smooth, easy to make - if you follow the directions...
Instructions: First, mortar and pestle to fresh grind the mustard seeds. Don't use powdered mustard (it loses its zest - and certainly not prepared mustard...)
In a glass bowl, combine and whisk egg yolk and dry ingredients.
In a separate bowl, combine lemon juice and vinegar a thoroughly whisk half into the yolk mixture.
Start whisking the yolk mixture briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit. Once you reach that point, increase the oil flow to a thin, constant stream. When half of the oil is in, add the rest of the lemon juice/vinegar mixture into the emulsion. Then continue whisking until all of the oil is incorporated.
Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
Ingredients:
| Item | Amount |
| Main Ingredients: | |
| Egg yolk | 1 each |
| salt, fine | ½ tsp |
| Mustard seed | ½ tsp |
| Sugar | ¼ tsp |
| Fresh Lemon Juice | 2 tsp |
| White Vinegar | 1TBS |
| Light Oil (like corn, canola) | 1 cup |
Tips: It is all in the fresh mustard seed and technique. It has to form an emulsion or you are doomed! Also, use this in our Cole Slaw recipe.
Low-Fat Options: Nope.
Low-Fat Options: Nope.
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