From "Cooking Without a Grain of Salt." Mayonnaise thickens as it stands, but if too thick will separate on standing. A wire whisk is an excellent tool for making mayonnaise, but it can be quite a lot of work. Use the whisk attachment on your stand mixer. A blender or food processor will also work well.
1 egg yolk
A few grains cayenne pepper
1/2 teaspoon mustard
1/2 teaspoon sugar
1 1/4 tablespoons vinegar
3/4 tablespoon lemon juice
1 cup olive or other vegetable oil
Place egg yolk in a deep bowl. Mix cayenne, mustard and sugar. Stir mixture into egg yolk. Stir in vinegar and lemon juice, add a drop or two of oil. Beat with fork or egg beater until thoroughly mixed. Continue adding the oil, a few drops at a time, beating vigorously after each addition until about 1/4 of the oil has been used. Beat in remaining oil, 1 or 2 tablespoons at a time. Add more vinegar or lemon juice if too thick. Store in covered jar in refrigerator or cool place.
1 Comment
From "Cooking Without a Grain of Salt." Mayonnaise thickens as it stands, but if too thick will separate on standing. A wire whisk is an excellent tool for making mayonnaise, but it can be quite a lot of work. Use the whisk attachment on your stand mixer. A blender or food processor will also work well.
1 egg yolk
A few grains cayenne pepper
1/2 teaspoon mustard
1/2 teaspoon sugar
1 1/4 tablespoons vinegar
3/4 tablespoon lemon juice
1 cup olive or other vegetable oil
Place egg yolk in a deep bowl. Mix cayenne, mustard and sugar. Stir mixture into egg yolk. Stir in vinegar and lemon juice, add a drop or two of oil. Beat with fork or egg beater until thoroughly mixed. Continue adding the oil, a few drops at a time, beating vigorously after each addition until about 1/4 of the oil has been used. Beat in remaining oil, 1 or 2 tablespoons at a time. Add more vinegar or lemon juice if too thick. Store in covered jar in refrigerator or cool place.