Saturday, April 17, 2010

Homemade mayonnaise

Stop buying store-bought mayo! This stuff is super easy to make and is wayyyy better! And feel free to add whatever you like to this recipe to make it fit the cuisine for which you’re preparing. A touch of jerk seasoning and pineapple juice is great for Caribbean foods, while chipotle peppers and a dash of lime would make a great fit for Mexican cuisine. The possibilities are endless!

1 egg yolk
2 tsp dijon (or 1/2 tsp mustard powder and 2 tsp water)
Pich of sugar
½ tsp salt
1 cup canola oil
1 TBSP lemon juice

Combine yolk, mustard, sugar, and salt in a mixing bowl or food processor (if your food processor is large like mine, an immersion blender with a narrow cup works better). Whisk well. Very slowly, add the oil a few drops at a time, as you whisk vigorously (or keep food processor running). Once the emulsion begins to thicken a bit, increase rate at which you add the oil to a very, very light stream. Continue to whisk or keep food processor on while you do this. Once all the oil is incorporated, add in the lemon juice and serve. Stores a couple weeks in the fridge.

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