Homemade Mayo recipe - From August 2012
3/4 cup oil. safflower oil works best. 1 Large or extra large egg. 1 teaspoon prepared mustard (eden brown stone-ground mustard is good). 1 tablespoon lemon juice (make sure is corn free). 1 teaspoon spices of choice (I use broth powder mix). Blend on highest speed (for regular blender) ...
egg, juice, mustard, and spices. Add oil 1 tablespoon at a time. Blend 15 seconds between adding spoonfuls of oil. When stops having "funnel" in center of blender, start pulsing to mix thoroughly. Keeps for 2 weeks, but I only make enough for 1 week. Can add any spice mix you want for flavors - tex-mex, chipolte, etc. Could also use avocado as 1/2 the oil for a guac type mayo
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