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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Thanks to the chefs at Martha Stewart *Living* for this one! All ingredients should be at ROOM TEMP before beginning. Ingredients:
3 egg yolks |
1 tablespoon lemon juice |
1/2 teaspoon dijon mustard |
1 teaspoon coarse salt |
1/2 cup canola oil |
1 1/4 cups canola oil |
1/4 cup extra virgin olive oil |
2 tablespoons hot water |
2 teaspoons lemon juice |
1 teaspoon salt |
finely chopped rosemary (or basil) |
Directions:
1. Beat egg yolks on medium speed until slightly thickened.
2. Add lemon juice, mustard, salt; beat one minute.
3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important-or the mayonnaise will break ie., separate).
4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
5. Fold in water, lemon juice and salt.
6. Fold in rosemary or basil.
7. Serve at room temp; refrigerate leftovers for up to a week.
8. REPAIR TRICK: If the mayo does break salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
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