Can you make your own mayonnaise? Got any recipes?!
I just wanna know if you guys have any recipes for mayonnaise!?Www@FoodAQ@Com
Answers:
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!.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness!. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shellWww@FoodAQ@Com
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!.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness!. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shellWww@FoodAQ@Com
if you start from the egg yolk and olive oil way, make sure you add the olive oil very very very slowly!. a cheats way is to mix shop bought mayo and sour cream about equal quantities of each !.!.!.!. excellent for potato salad and makes a huge difference!.Www@FoodAQ@Com
here is the link for a mayinnaise recipe!.
http://allrecipes!.com/HowTo/Making-Mayon!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/HowTo/Making-Mayon!.!.!.Www@FoodAQ@Com
Iron chef - good answer!
Or if you want to cheat and buy a premade mayonnaise that tastes like home made it is thomy deliciousoWww@FoodAQ@Com
Or if you want to cheat and buy a premade mayonnaise that tastes like home made it is thomy deliciousoWww@FoodAQ@Com
I make my own mayonnaise!.!. it usually just takes something that excites me and 15 minutes!.Www@FoodAQ@Com
water,lemon juice, eggs,oil,spices,sugar,eggyolks,vinegar,d!.!.!. all together!.Www@FoodAQ@Com
You can find recipes to make your own mayo on Foodnetwork!.ComWww@FoodAQ@Com