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Basic Mayonnaise

Home made mayonnaise takes only a few minutes to make and makes all the difference!

BASIC MAYONNAISE

1. Place 2 large egg yolks (from pasteurized eggs) in a food processor.

2. Add 1 teaspoon Dijon mustard and 4 teaspoons lemon juice

3. Pulse ingredients until well combined.

4. Now pay attention!  With the motor running, add 1 cup of canola oil or olive oil in a slow, thin, steady stream.  It will get thick and emulsify.  Don’t over process! Season with salt and white pepper.

5. You can store in an airtight container for up to 1 week in the refrigerator.

Change it up!

GARLIC MAYO:   In step 2, add 2 garlic cloves that you have put through a garlic press

RED PEPPER MAYO:   In step 2, add 1 jarred roasted red pepper, patted dry and 2 garlic cloves pressed as above

HERBED MAYO:   In step 3, after adding the oil, stir in 1/4 cup finely chopped fresh herbs like parsley, tarragon, chives

CESAR MAYO:   In step 3, add 2 minced anchovy fillets and 1/4 cup Parmesan

TARTAR MAYO: In step 3, after adding the oil, stir in 2 Tablespoons chopped gherkins (sweet pickles) and 2 Tablespoons finely chopped onion.

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