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| Mayonnaise |
Ingredients
2 egg yolks [see NOTE]
3/4 teaspoon salt
1/2 teaspoon powdered mustard [such as Colman's]
pinch sugar
pinch Cayenne pepper
4 - 5 teaspoons lemon juice or white vinegar
1 1/2 cups olive or other salad oil
4 teaspoons hot water
Method
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small
bowl until very thick and pale yellow. Add about 1/4 cup oil, drop by drop,
beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot
water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the
while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a
very fine steady stream, beating constantly, then mix in remaining lemon juice and
water; slowly beat in remaining oil. If you like, thin the mayonnaise with a little
additional hot water. Cover and refrigerate until needed.
If you store your mayonnaise in the warmest part of your refrigerator, it will have
less chance of separating.
If your mayonnaise does, however, separate, use one of the following remedies:
~ Beat in 1 - 2 teaspoons water
~ Beat 1 egg yolk with 2 or 3 drops of oil until very thick, then beat into the
curdled mayonnaise drop by drop
~ Buzz about 10 seconds in an electric blender at high speed or 5 seconds in a
food processor fitted with the metal chopping blade
Homemade mayonnaise will keep in your refrigerator 1 week.
Commercial mayonnaise will keep in your refrigerator 6 months.
NOTE
RAW EGG WARNING
The American Egg Board states the following:
"There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of food-borne illness. Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid
mixing yolks and whites with the shell"
2 egg yolks [see NOTE]
3/4 teaspoon salt
1/2 teaspoon powdered mustard [such as Colman's]
pinch sugar
pinch Cayenne pepper
4 - 5 teaspoons lemon juice or white vinegar
1 1/2 cups olive or other salad oil
4 teaspoons hot water
Method
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small
bowl until very thick and pale yellow. Add about 1/4 cup oil, drop by drop,
beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot
water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the
while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a
very fine steady stream, beating constantly, then mix in remaining lemon juice and
water; slowly beat in remaining oil. If you like, thin the mayonnaise with a little
additional hot water. Cover and refrigerate until needed.
If you store your mayonnaise in the warmest part of your refrigerator, it will have
less chance of separating.
If your mayonnaise does, however, separate, use one of the following remedies:
~ Beat in 1 - 2 teaspoons water
~ Beat 1 egg yolk with 2 or 3 drops of oil until very thick, then beat into the
curdled mayonnaise drop by drop
~ Buzz about 10 seconds in an electric blender at high speed or 5 seconds in a
food processor fitted with the metal chopping blade
Homemade mayonnaise will keep in your refrigerator 1 week.
Commercial mayonnaise will keep in your refrigerator 6 months.
NOTE
RAW EGG WARNING
The American Egg Board states the following:
"There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of food-borne illness. Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid
mixing yolks and whites with the shell"