Making your own mayonnaise is easy and allows you to choose your own flavorings.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 large egg yolks||1 1/4 cups olive oil (not extra virgin)|
|2 tbsp white wine vinegar||1 tbsp fresh lemon juice|
|1 tsp Dijon mustard|
Place the egg yolks, vinegar, and mustard in a food processor. Process for about 1 minute, until pale and creamy. (Or whisk by hand.)
With the machine running, slowly pour in the oil through the feed tube in a thin, steady stream, processing until the mayonnaise is thick and creamy. (If making by hand, dribble in the oil.)
Add the lemon juice and pulse briefly (or stir) to combine. Season with salt and pepper.
The mayonnaise can be stored in the refrigerator.
Variations: Substitute 3 tbsp of a flavored oil (hazelnut, walnut, basil or lemon) for an equal amount of the olive oil. Or stir Chinese chile paste, chopped sun-dried tomatoes, crushed garlic, or chopped fresh herbs into the finished mayonnaise to taste.
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