Friday, July 16, 2010
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.