Traditional Mayonnaise?!
Does anyone have the recipe?, Thanks
Answers: I personally hate the tanginess or normal mayonnaise, I recently went to a cafe and ordered a burger with mayonnaise and they said it was traditional, I think it tasted amazing.
Does anyone have the recipe?, Thanks
My husband says this recipe reminds him of the mayonnaise they used to serve with the fries at a Montreal cafe he used to frequent. It was made fresh daily.
1 egg (at room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup oil (any type...corn, vegetable, canola)
dash cayenne pepper
3 tablespoons lemon juice or vinegar (I like it with vinegar better)
Directions:
Place egg, mustard, salt, cayenne pepper and 1/4 c. oil in blender and blend on low.
While the machine is blending, SLOWLY pour in another 1/2 c. oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 c. oil. Blend until well combined.
Store in refrigerator, tightly covered.
the only tangy mayo i have had is miracle whip....but to me the best mayo you can buy is hellmann's .....its a bit more costly but way worth the money....
Try a cheap brand of mayo. It does make a difference.
Hellman's brand.
Or.. whip up some eggs and oil in a blender, with a little salt. Same thing, except the Hellman's brand is pasteurized.
2 large egg yolks
1 cup of vegetable
2 tablespoons fresh lemon juice
s&p to taste
I have found that it works best when both egg yoke and oil are at room temp.
place egg yokes in blender....blend adding oil in slow steady stream...when oil is incorporated into the yokes add lemon juice(at this point the mayo goes from yellow to white)
S&P pepper to taste....Dijon mustard can be added as well.
It must be ordinary mayonnaise maybe it was made with these ingredients vegetable oil with water vinegar, pasteurised egg yolk,sugar, salt mustard.has for the quanity i dont know.
You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
INGREDIENTS:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
2 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
PREPARATION:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.
(Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while.
Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water.
Cover and refrigerate until needed. Do not keep longer than 1 week.
Yield: 1-1/2 cups
yeh get a mayo that states 'whole egg' it is much smoother very little tang
you can add most anything you want to a traditional mayo recipe to jazz it up. try a purreed onion and some whole grain mustard do this before adding the oil. You could use garlic, or we make a mustard mayo for ham sandwiches the same way, or horseradish. Possibilities are endless.