Thanks Shelley!
I've always struggled with getting the consistency of mayonnaise! Its never turns out right...just sad and watery oily gunk. Anywho my monther-in-law Shelley shared her secret with me and her simple recipe she got from someplace lol.
Ingredients:
1 egg
1/2 a lemon, juice only
1 teaspoon of Dijon mustard
Couple dashes of paprika
1 cup of olive oil
salt to taste
Crack egg into blender and add lemon juice & Dijion mustard. Pour olive oil into a cup. Start blender or food processor and add a teaspoon of olive oil slowly. Let it mix for a couple minutes and repeat until half of the olive oil is gone. This will probably take 10 to fifteen minutes or so, but is soooo worth it! You can throw a couple teaspoons at a time once you are almost to a half a cup. Once half of the olive oil is infused slowly pour in the remaining olive oil where as the "stream" of olive oil is as thin as a pencil tip. This should take about a minute or so. Then you are done! Add paprika and salt and put mayo into a air tight container and let it sit in the fridge to chill.ENJOY!
*I would recommend using up the mayo in a week because you are dealing with a raw egg. *
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