Garlic-Rosemary Mayonnaise

By á-44377

http://www.ourbestbites.com/2011/08/homemade-garlic-rosemary-mayonnaise/

Ingredients

• 1 egg yolk (see tutorial here)
• 2 tsp. freshly squeezed lemon juice
• 1 tsp. coarse-ground or Dijon mustard
• 1/4 heaping tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/2 c. canola oil (make sure it’s fresh–if it has any hint of being rancid, use a different bottle because it really impacts the flavor of your mayonnaise)
• 1/4 c. olive oil
• 2 small cloves garlic, pressed
• 1 tsp. chopped fresh rosemary

Preparation

Step 1

1. In a medium bowl, whisk together the egg yolk, lemon juice, and mustard.
2. Combine the oils in a separate container and, while whisking the egg yolk mixture vigorously, add a few drips of the oil mixture.
3. When the mixture is completely combined, add a little more oil, repeating with larger amounts of oil each time until you’re adding it in a steady stream.
4. After all the oil has been added, continue whisking vigorously for 30-60 seconds or until the mixture is thickened. It won’t be as thick as commercial mayonnaise because it will continue to set and because it’s slightly warmer than room temperature.
5. Add the pressed garlic, chopped rosemary, and additional salt and pepper to taste.
6. Refrigerate for at least an hour before serving. This will keep for about 3-5 days.