Homemade Mayonnaise

By dette

May replace egg with 1/4 c. egg substitute.
If using fresh eggs make sure they are at room temperature, or run them under warm water. Cold eggs will not incorporate into the emulsion as easeily.
Assorted fresh herbs or spices, sucha s curry or cumin, can add interesting flavor to what could beocme your signature mayonnaise.
May leave at room temperature 8-12 hours to enable the acid in the mixture to coagulate the proteins an dkill any suspect bacteria in the eggs, then refrigerate for no longer than a week.

Ingredients

• 1 large egg
• 1 large egg yolk
• 1 tblsp fresh lemon juice
• 1 tblsp white vinegar
• 1 t dry mustard
• 1 t. salt
• 1 t sugar
• Dash of cayenne pepper
• 2 c. vegetable oil

Details

Servings 2
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

In food processor fitted with the metal blade, a blender, the jar of mayonnaise make, combine the whole egg, yolk, lemon juice, vinegar, mustard, salt, sugar and cayenne. Pulse several times to blend.
With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil as ben incorporated.

For aiolik, the cliasic garlic-infused mayonnaise of France's Provence region, add 2 minced garlic cloves with the lemon juice and replace the vegetable oil with olive oil. Le Grand Aioli is a luncheon spread of cold poached meats and vegetables.

Extra -virgin olive oi should be avoided because it is unrefined and contains monoglycerides that may cause the emulsion to separate.

A little platic wrap pressed to the surface will prevent a translucent skin from forming on the surface of the sauce.
Spread a thin layer of mayonnaise over fish fillets before baking; it puffs and browns nicely as it flavors the fish.