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7583e5e3 493c 423f be32 c3aae4f2c66d  2016 05 02 00 01 13
Mani Lea
Mani Lea

Homemade Mayonnaise

So simple - so much better than store bought. I only make it with freshly harvested eggs from a friend's hens. Raw eggs -- use your best judgment.

(Adapted from Mark Bittman NYTimes Diner Journal)

1 whole egg
2 teaspoons Dijon mustard (optional - I usually leave it out)
1/2 teaspoon Salt (adjust to taste)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 cup neutral oil, like grapeseed or extra virgin olive oil, or a combination

Put the egg, (mustard), salt, lemon juice and vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole in the insert -- the "food pusher" -- in the top.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary. Enjoy!

#homemade #mayonnaise

Mani Lea
Mani Lea
Yes, I agree. I also like the taste and texture using lemon juice and vinegar. Usually it's one or the other. Enjoy!
Jodi Ursu
Jodi Ursu
I like that this one uses 1 whole egg (like aioli). All the others I've used require 2 yolks and I have to find something else to use the whites for so as not to waste.
Mani Lea
Mani Lea
Yes, I agree. I also like the taste and texture using both lemon juice and vinegar. Usually it's one of the other. Enjoy!