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Mayonnaise Recipe courtesy Alton BrownShow: **Good Eats**Episode: **Mayo Clinic *http://www.foodnetwork.com/food/ima...oodnetwork.com/food/images/spacers/spacer.gif 1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
I changed his recipe a slight bit by adding an additional yolk at the begining. I also added a tiny bit of onion powder at the end and 1/4 teaspoon of sugar. The sugar cut some of the tartness. I didn’t have any dry mustard so I used Dijon mustard instead, a whole teaspoon. It is very, very important to add the oil slowly at the begining.
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
I changed his recipe a slight bit by adding an additional yolk at the begining. I also added a tiny bit of onion powder at the end and 1/4 teaspoon of sugar. The sugar cut some of the tartness. I didn’t have any dry mustard so I used Dijon mustard instead, a whole teaspoon. It is very, very important to add the oil slowly at the begining.