Monday, June 18, 2012

Homemade Mayonaisse

Since I was gifted my amaze balls blender by my amaze balls boyfriend for my birthday I have been making so many dips, sauces, pestos, pastes, everything!

I shared my Olive Tapenade recipe a while ago, and have since made it a few times, delish.

Here's my recipe for homemade mayo. But be careful, it has raw egg yolks in, which means the elderly, pregnant and children can't eat it. Also it should only be kept, refrigerated, for about three to four days.

2 egg yolks
1 1/2 cups of olive oil or canola oil (depending on what flavour you're looking for - olive oil for a more tangy, green kinda flavour, canola for a more smooth, commercial flavour, or blend the two for a mix)
1.5 tsps dijon mustard, or if you have powdered mustard that works too
pinch of salt
*tbsp lemon juice

*clove of garlic
*chilli (chopped super fine)

Whisk the egg yolks and mustard till fluffy. Drop in a teeny bit of oil, and super whisk the mixture. Carry on adding your oil, in teeny tiny drops (it's so important that it's only a tiny bit at a time), until you have added about a quarter of the oil. By now you should have a mayo looking mixture. If not, you've probably added your oil too quickly, or in too big a portion.

From here you can add your oil in larger portions, whisking the entire time. At the end, add in your lemon juice finely chopped parsley/garlic/chilli etc.


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