This is the recipe I use
2 T lemon juice or vinegar
1/2 tea salt
dash pepper
1 tea sugar
1 tea mustard
1 egg, (room temperature)
put the above ingredients in a blender and add 1/4 cup of olive oil
I use a light olive oil
blend on high for one minute
next is the most important part
with the blender running on high
VERY SLOWLY drizzle 3/4 cup of additional oil through the top opening
1 teaspoon at a time until the whole 3/4 cup is used. If you have
not rushed this step you will end up with a nice creamy product
transfer to a jar and refrigerate. It keeps for several weeks. I mainly use it for
my deviled eggs.
Mayonnaise recipe
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wonderwoman
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Mayonnaise recipe
Charlotte
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison. Ann Wigmore
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MBombardier
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A lot of athletes, (including one or two marathon runners who are members of this board), use them in high-protein drinks. See moremuscle's post in this thread, for example:Martha wrote:Is it safe to use raw eggs?
http://www.perskyfarms.com/phpBB2/viewt ... ht=raw+egg
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I actually find the whole getting the blender out and cleaning it afterwards is too much of a pain. So I do it by hand.
You need a balloon whisk (I use a mini one for a 1 egg mayo) and a small/medium bowl. Takes less than five minutes.
Whisk egg yolk with plenty of salt and white pepper and half a teaspoon of dijon mustard. Add in oil, a few drops at a time to start with, then a bit more each time until it is very thick and creamy. Make sure the oil is fully incorporated after each addition. Then add vinegar or lemon juice to taste to acidulate. It will whiten up a bit when you add the acid.
The flavour depends on what oil you use, as well as how much mustard. The best recommendation I have read is to use 2/3 bland oil, like 'light' olive, almond or sunflower, and 1/3 well flavoured oil, such as extra virgin olive.
Safe for about a week covered in the fridge.
Lyn
You need a balloon whisk (I use a mini one for a 1 egg mayo) and a small/medium bowl. Takes less than five minutes.
Whisk egg yolk with plenty of salt and white pepper and half a teaspoon of dijon mustard. Add in oil, a few drops at a time to start with, then a bit more each time until it is very thick and creamy. Make sure the oil is fully incorporated after each addition. Then add vinegar or lemon juice to taste to acidulate. It will whiten up a bit when you add the acid.
The flavour depends on what oil you use, as well as how much mustard. The best recommendation I have read is to use 2/3 bland oil, like 'light' olive, almond or sunflower, and 1/3 well flavoured oil, such as extra virgin olive.
Safe for about a week covered in the fridge.
Lyn
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wonderwoman
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- Joined: Wed Feb 17, 2010 8:59 pm
- Location: Sun City, AZ