03 May, 2012

Home Made Mayonnaise

I don't buy Mayonnaise in supermarkets. It's not just easy to make it at home but also you know all the ingredients you put in it. My version never has soybean oil, sugar, natural flavour or calcium disodium for example. 
You can keep the mayonnaise in a closed jar in the fridge for quite a while, so don't worry if you need with a tablespoon only. 

1 egg yolk
1 tsp fresh lemon juice
1 pinch of salt
1 tsp mild mustard
200ml grapeseed oil
freshly ground white pepper

Place the egg yolk in a large mixing bowl and add mustard and lemon juice. Beat well with a whisk for a couple of minutes.
Begin to pour in the oil in a very thin stream beating all the while. 
Once it's all incorporated, add the salt and pepper and mix in it.

Enjoy :)

I prefer grapeseed oil to olive oil. On my opinion, olive oil has a very strong flavour, while grapeseed oil is neutral. You can use groundnut oil instead.

Use 1 tbsp wholegrain mustard instead of the mild mustard.

Variations for wellbeing
Dairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.

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