Friday, July 16, 2010

Homemade Mayonnaise

Homemade Mayonnaise may just be too "out there" for some people. But I really love that feeling of knowing how to do something myself--even if I don't always choose to actually do it myself.

When you make this yourself you can control the type of oil you are using--that's a big bonus.

Homemade mayonnaise would be necessary for making the homemade ranch dressing entirely from scratch. We've also been making a homemade tartar sauce from scratch using mayonnaise--yumm!

This is a Martha recipe and she says:Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Alton Brown would say: If you are worried about it just buy pasteurized eggs.

Homemade Mayonnaise Recipe

Makes 1 cup

1 large egg, room temperature
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon

Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. (Or do it in a mixer with the whisk attachment.) Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.


Emily said...

I can't believe how amazing you are. You make your own mayo!

Anonymous said...

You can also "pasteurize" your own eggs by putting them in boiling water for so many seconds. It kills the germs without cooking them. Look it up! Ha! You learned something from Mom! :)


Related Posts with Thumbnails