April 6, 2011

Recipe for homemade mayonnaise

by Nate Rafn

Mayonnaise is a staple food that almost everyone keeps in the fridge- usually next to the ketchup and mustard. It appears in a variety of dishes, from savory dips, to crab-cakes, to sandwiches of all kinds. It also makes a good base for creamy salad dressings.

Making mayonnaise at home is very easy, and the results are far superior to anything you'd find at the store. Plus, you can customize homemade mayo to suit virtually any taste. You can add herbs and spices, give it a little zing by adding extra vinegar and mustard, or make it low salt. You can also choose which oil you like best. Some people prefer the strong, fruity taste of extra virgin olive oil, while others like the mild taste of canola oil.

When shopping for ingredients, purchase the highest quality eggs you can find. Eggs from free-range, pasture-based hens are typically best.

Homemade Mayonnaise - makes 1.25 cups

1 whole egg
1 egg yolk
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. sugar
1 cup oil
1/2 tsp. vinegar or lemon juice

Combine eggs, mustard, salt, and sugar in a food processor or blender. Pulse on low speed until thoroughly mixed. With the motor running, add oil very slowly until the mixture is thick and smooth. Add vinegar or lemon juice and mix once more.

Taste for proper seasoning; add more salt if needed. Transfer the finished mayonnaise to a glass container and store in the fridge for up to two weeks.

Related Links

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