Thursday, August 16, 2012

Homemade Mayonnaise

Homemade Mayonnaise

1 lg organic egg yolk*
1/2 tsp kosher salt
1 tsp water
1 tbsp lemon juice
1 cup sunflower oil (or canola oil)

1/4 tsp pepper
1 packet stevia
Pinch of paprika

Combine yolk, salt, water and lemon juice in a medium sized bowl. Start whisking vigorously dripping the oil very slowly, in the beginning. Be careful not to incorporate too much oil initially or it will separate and you will have to start over. Continue whisking non-stop, using a towel under the bowl to stabilize it.

Slowly add more oil - you will see the mayonnaise start to thicken. Continue until all oil is incorporated and the mayo is thickened. Season with salt and pepper (and add additional lemon juice, if desired).

If using an immersion blender:
Place egg yolk, water, lemon juice, and salt in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 30 seconds. Place head of immersion blender at bottom of cup and turn it on. Tilt and lift the head of the immersion blender until all oil is emulsified. Store in a sealed container in the refrigerator for a week.

*Pasteurized or irradiated eggs are safe to use in raw preparations - so be sure to use organic eggs to prevent risk of salmonella poisoning.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

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