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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This is an easy made mayo recipe that will fit all tastes. Ingredients:
2 egg yolk |
salt to taste (fine salt) |
4 teaspoon dry mustard |
4 teaspoons fresh squeezed lemon or lime ( if you want a more exotic taste) juice. |
1 tablespoon the vinegar of your choice |
1 to 2 1/2 cup oil preferably extra virgin cold pressed olive oil or canola oil. |
spices of you own choices to taste |
Directions:
1. Combine lemon juice and vinegar in a bowl
2. In a seperate glass bowl, whisk together egg yolk and dry ingredients.
3. thoroughly whisk half of the lemon juice and vinegar into the yolk mixture.
4. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (Start of the emulsion process)
5. Once you reach that point you can slow down a LITTLE the whisking process and accellerate a BIT the oil flow (Just a small stream)
6. Once half of the oil is in add the rest of the lemon juice and vinegar mixture.
7. Continue whisking and incorporating oiluntil you reach perfect texture.
8. Leave at room temperature for 1 to 2 hours
9. refrigerate for up to 60 days
10. N.B.
11. -only use fresh, properly-refrigerated, clean AA grade eggs with intact shells. Avoid contact between the yolks or whites and the shell unless you washed it previously.
12. -You can tweak the recipe with the ingredients of your choice, Make sure that you add moist, ouly or liquid ingredients only after the mix has been done.
13. -If you use lower grade eggs, halve the conservation time.
14. Jean.
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