Friday, May 6, 2011

Homemade Mayonnaise

I thought mayonnaise was only for sandwiches, but to my surprise you can use it for a lot of things, such as curry, aoili, saffron, and cooked mushroom. Easily made and much healthier, since you know what's going in it.  Let your imagination go wild and use this recipe for anything you want. My mother uses this basic mayonnaise to make this great wasabi and horseradish mayonnaise dip that we eat with potato pancakes and roasted asparagus. Maybe I'll post that recipe soon!

Homemade Mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
2 large egg yolks
3/4 cup canola oil
Homemade Mayonnaise

  1. The secret to success when making mayonnaise is to start the emulsion quickly. Using a combination of the egg yolks and Dijon mustard is the key to a great finished mayonnaise.  Combine the lemon juice, Dijon mustard, and egg yolks in a medium bowl, stirring well with a whisk. 
  2. The mayonnaise will thicken as you begin to incorporate more oil.  Gradually add the canola oil to the egg yolk mixture, at first just adding it drop by drop, stirring with a whisk until each addition is incorporated. Once the emulsion is formed, add the oil about a tablespoon at a time, and continue stirring constantly until the mixture is thick. Yield: about 1 cup
Nutrition Facts:
Serving size: about 1 tablespoon   Calories: 100   Fat: 11.1g   Protein: 0.3g Carbohydrates: 0.1g  Fiber: 0g Cholesterol: 26mg    Iron: 0.1mg   Sodium: 2mg Calcium:  3mg

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