It really is an easy process that takes less than 5 minutes in total if you make it by hand. Some people have had great success in making it in a food processor but for me it has not worked out. I really don’t mind making it by hand though, I look at it like I’m getting a little arm exercise. 🙂
Ingredients to make 1 cup:
- 1 cup of cooking oil (I prefer to use sunflower oil for its lightness in color and taste)
- 2 pinches of white sugar
- 1/2 teaspoon of dry mustard
- 1/2 teaspoon of salt
- 2 tablespoons of lemon juice
- 1 tablespoon of white vinegar (or herbal vinegar if you want it flavored, see recipe below)
- 1 egg yolk (room temperature)
- 2 bowls
In one bowl, add the vinegar and lemon juice, stir. (vinegar mix)
In the other bowl, add the egg yolk, the salt, mustard and sugar. Stir until mixed well, it should be fairly thick.
Pour half of the vinegar mix into the bowl with the egg yolks and mix.
Then slowly drizzle oil while whisking fairly quickly. Do this until half the oil is blended in. It is important that you don’t pour the oil too fast otherwise it will stay liquidy and not work.
Once you have 1/2 the oil in, add the rest of the vinegar mix, keep stirring at a constant pace, now drizzle in the rest of the oil.
You should have a nice, fluffy rich mayonnaise that will keep fresh in the fridge for up to a week.
Rather than use regular white vinegar , I use a homemade herbal vinegar to give my mayonnaise a garlic flavour.
In a mason jar, add 6 cloves of garlic, 4 heaping tablespoons of dried basil, and 3 tablespoons of black peppercorns. Fill with white vinegar and let this sit for awhile. Its at its best when its about 2-4 weeks, its very flavorful.
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