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Homemade Mayonnaise Magic!

Posted Feb 01 2011 12:00am

mayo2
I’ve finally had enough! I’m so tired of being deprived of deviled eggs and chunky potato salad! I wanna dip my fish in tartar sauce too! I’m breaking out the barbecue chicken cause cole slaw is making a comeback! I’m making mayonnaise!

The commercial stuff has vinegar, and sometimes sugar (why?), so ‘no’ on the store bought mayo. It’s nothing to it to use good ole lemon juice instead of vinegar. For my first batch, I used olive oil. I always wanted to try olive oil mayo!

You’ll need 1 egg (organic)
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 cup olive oil
several sets of push-ups!

First, do your push ups! Do not skip this step! You are gonna need the arm strength! Trust me.

Then, fashion together a double boiler. I used a glass bowl over a small pot. Fill the bottom of the pot with water and bring it to low boil. I’m no fan of raw eggs. I can’t get them fresh, and I’m not ready to raise chickens!

In your bowl, whisk together the egg, juice and salt. Now, this is where your arm strength that you’ve been working on comes in! While whisking with one hand, DRIP in your olive oil. Yes, drop by drop. At least at first.

I don't know how I managed to get this picture!

I don't know how I managed to get this picture!

Keep whisking and dripping. Your egg will become foamy and lighter in color. That means you’re doing it right. You’re emulsifying!

Once that happens, you can drizzle in your oil while you whisk. Things should be getting thick. When all the oil is in and incorporated, remove your bowl from the heat.

You can use it right now if you like, or you can let it cool and then put it in the fridge. It will last for about a week.

I’m dreaming of all kinds of fancy mayo I can make Chipotle
Sesame
Wasabi
maybe even Black Truffle!
OOOHHH!

Tuna sandwiches will never be the same!

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