Homemade Mayo
Ingredients:
2 eggs
2 Tablespoons Dijon mustard
2 Tablespoons white wine vinegar
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoons fresh ground black pepper
1/8 teaspoon smoked paprika (just a pinch)
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
2 Tablespoons lemon juice
2 cups Safflower, sunflower, grapeseed, or other light vegetable oil
2 Tablespoons Dijon mustard
2 Tablespoons white wine vinegar
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoons fresh ground black pepper
1/8 teaspoon smoked paprika (just a pinch)
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
2 Tablespoons lemon juice
2 cups Safflower, sunflower, grapeseed, or other light vegetable oil
Directions:
Put the eggs in the bowl of your food processor. Process for 20 seconds, Add the mustard, vinegar and spices. Process for an additional 20 seconds. Scrape the sides of the food processor bowl, and slowly add the oil, a few drops at a time until about a quarter of the oil has been added. When the mixture begins to thicken and emulsify, add the rest of the oil slowly, in a thin stream. When all the oil has been added, scrape down the sides of the bowl, add lemon juice, and process an additional ten seconds. Adjust seasoning to taste.
Notes:
This mayo is a great base for making your own aiolis. Add garlic, herbs, seasonings, etc.
Why buy a jar of maypnnaise and have to eat all the preservatives and additives that prolong shelf life? If you're goign to eat mayo, eat some good stuff that you made yourself.
Why buy a jar of maypnnaise and have to eat all the preservatives and additives that prolong shelf life? If you're goign to eat mayo, eat some good stuff that you made yourself.