Homemade mayonnaise in less than 4 minutes #17/52
Recipe – Lemon Mayonnaise
Ingredients: (enough for about 270 grams)
- 2 pasteurized egg yolks
- Lemon juice from 1 lemon
- 1 teaspoon of traditional Dijon mustard
- 220 grams of neutral processed oil (canola, sunflower or grapeseed oil)
Instructions:
- Start by mixing egg yolks, lemon juice and mustard. When fully mixed start pouring in the oil and keep mixing.
- Take intermittent breaks from pouring in the oil so you can mix more energetically when not also having to pour in the oil.
- Also remember to stop up and taste your mayonnaise to see if it needs more mustard or lemon juice.
- Keep pouring in more oil until you are happy with the consistency of your mayonnaise. Funny enough it gets thicker the more oil you use.
- Done.
Important observations:
You do not need to use Dijon mustard. You can use any mustard that you like but it is important to use a mustard because it is needed for the mayonnaise to stiffen up when mixed with oil. Also, you can use vinegar instead of lemon juice if you prefer. Don’t make more mayonnaise than you need. It is so easy to make more and mayonnaise does not last long in the refrigerator because the fats and the egg yolks easily oxidizes. You can store it refrigerated for up to one week.
Also remember always to use pasteurized egg yolks as there is a risk that ordinary eggs yolks contain salmonella bacteria that can make you or your guests sick.
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