Making homemade mayonnaise is not only economical (has the price of mayonnaise at the store shot up or what!!!!!), it is also very easy, and great tasting!
BLENDER MAYONNAISE:
A whole egg is needed when making mayonnaise in a blender. If you are using a food processor, to get the correct consistency, use one whole egg plus a yolk.
1 egg, 1/4 t. salt, 1/2 t. dry mustard or 1 t. dijon mustard, 1 c. oil ( peanut, or vegetable), 1 1/2 T. vinegar or lemon juice, 1 T. boiling h20, salt to taste.
Place egg, salt, mustard, and 1/4 c. of oil in blender. Turn on the motor and add the remainder of the oil slowly in a thin stream. Add the lemon juice or vinegar and water. Taste...season to taste.
FOOD PROCESSOR MAYONNAISE:
Follow the above recipe, only add an egg yolk and omit the water.
Personally, I like using lemon juice and dijon mustard...but, just experiment. Another fun thing to do is to add your choice of herb...cilantro, garlic, parsley...experiment with your batches...it adds great flavor to sandwiches and salads.
The above recipe renders 1 1/2 cup of mayonnaise. I usually double my recipe, unless I make those small, personalized batches. My mayonnaise lasts...I read somewhere that it is only good for 1 week...NOT. But, because it is fresh, and FREE FROM UNWANTED CHEMICALS, it may not last as long as the store!
Here's to good healthy eating...and don't forget to thank the feathered girls for their contribution!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment