Mayonnaise: Difference between revisions
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#Add the rest of the seasoning, adjusting to taste | #Add the rest of the seasoning, adjusting to taste | ||
It should keep for | It should keep for approximately month if refridgerated | ||
Latest revision as of 20:45, 18 March 2010
DIY
2 large egg yolks 1-1.5 cups of oil 1 tsp mustard 1-2 Tbs. lemon juice or white wine vinegar 1/2 to 1 tsp. salt your favourite flavours (cayenne pepper or vinegar perhaps)
- Whisk the egg yolk, mustard and lemon juice together.
- Slowly start streaming in the oil, if you go too fast it will break, slow at first
- Once the emulsion starts forming then pour a bit faster
- Continue whisking until all the oil is gone
- Add the rest of the seasoning, adjusting to taste
It should keep for approximately month if refridgerated
