I like to divide this recipe in half so there’s not as much to use before it goes bad. It’s more difficult to make it in a blender, but I’ve found the immersion blender method that follows works perfectly.
Ingredients
Method
No Steps Found !
Loose your patience? Added the oil too fast? Don’t throw out that broken mess! Whisk together another egg yolk, and a little vinegar or lemon juice. Pour your broken mayo in slowly, and keep whisking away. That should bring it back together.
Immersion Blender Method:
Place ALL the ingredients, adding the oil last, in a tall, narrow container. Put an immersion blender all the way into the container and quickly pulse a couple of times to blend the egg and vinegar. Leave the blender on the bottom and let it run. The mayonnaise begins to form in swirls. When a good emulsion has started, SLOWLY raise the blender up through the oil and then continue to mix until all the oil is incorporated.
Can keep it for about a week or so in the fridge. Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
Homemade Mayonnaise
No comments:
Post a Comment