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Monday, March 4, 2013

Homemade Mayo

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If you're like me, you might be wondering why you would make mayo at home.

I don't know.

Because you can.

Because you keep forgetting to buy it at the store and have everything you need on hand.

For fun?

[shrugs]

I've always wanted to try my hand at it, but never really found the opportunity until quite recently, when a friend who was on a highly restricted diet told me she couldn't find mayo she could eat. And I knew I could make it for her, because I knew mayonnaise would be easy to make.
I just didn't know how easy.

I'm pretty sure the entire process took 1 minute from the crack of the first egg to scooping it into a mason jar.

I'm serious.

And because the recipe came from my newest cookbook obsession, Cook's Illustrated's The Science of Good Cooking, I was positive that it would be perfectly perfect. And it was.


Homemade Mayonnaise

Ingredients:
2 eggs, separated
4 tsp. lemon juice (if you can't eat citrus, like my friend, you can easily substitute white vinegar)
1/8 tsp. sugar
salt and pepper to taste
3/4 c. mild-tasting oil

Directions:
Start with 2 eggs. Separate them and do with the whites what you will. (I'm saving mine for a sure-to-be-ill-fated second attempt at macarons.)
Place the yolks into the bowl of a food processor, along with 4 tsp. lemon juice, 1/8 tsp. sugar, and a pinch of salt and pepper. Process for a couple seconds to combine. With the processor running,  stream in 3/4 c. oil (I use a canola, olive, and soy oil blend, but any mild-tasting oil will work) -- make it a slow, steady stream. This should take about 30 seconds, and you will watch the egg yolks emulsify with the oil to go from liquid to creamy solid.
Scrape down the sides of the bowl, and process again for a second or two to be sure it's thoroughly mixed. Taste and adjust seasoning.
Scoop into an airtight container and refrigerate for up to 3 days.

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