Tue, Apr-28-15, 18:02
|
|
A'72 Lifer Hard Core
Posts: 15,566
|
|
Plan: A'72 Induction Lifer + IF
Stats: 265/114/130
BF:Not so much now!
Progress: 112%
Location: South Central New Mexico
|
|
I've made my mother's mayo my entire life. She was French and OMG could she cook! I didn't eat jar mayo until I got married and promptly went back to making my own.
Here's her recipe:
Mé Mé’s Homemade Mayonnaise & Aoli
1 large egg yolk, at room temperature
Pinch of salt
Few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
3 t red wine vinegar or fresh lemon juice
1 t Dijon mustard – adds flavor and helps with the emulsion (I buy Wal-mart’s brand & it works fine)
3/4 to 1 c oil (I've never made it with EVOO)
In a medium bowl, mix yolk, salt and pepper together until well blended and yolk lightens in color using an electric mixer on high.
Mix in the vinegar or lemon juice and Dijon
While mixing constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep mixing the entire time you are adding the oil.
When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir and taste for seasoning.
If necessary, whisk in a pinch more salt or another teaspoon or so of vinegar. Wait before tasting because it takes a while for the salt to dissolve into all of the oil.
For Aoli: Add crushed garlic once mayonnaise is finished for a wonderful dip for shrimp or sauce for fish or any other meat.
Enjoy!
|