Mayonnaise: Difference between revisions
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Created page with '== DIY == 2 large egg yolks 1-1.5 cups of oil 1-2 Tbs. lemon juice or white wine vinegar 1/2 to 1 tsp. salt whip this up together while drop in your favourite flavours (mus…' |
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2 large egg yolks | 2 large egg yolks | ||
1-1.5 cups of oil | 1-1.5 cups of oil | ||
1 tsp mustard | |||
1-2 Tbs. lemon juice or white wine vinegar | 1-2 Tbs. lemon juice or white wine vinegar | ||
1/2 to 1 tsp. salt | 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 a month refridgerated | |||
Revision as of 20:36, 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 a month refridgerated
