Thursday, August 4, 2011

Home-Made Mayonnaise

Results: 1 1/2 cups


Food processor


1 farm fresh egg
1 farm fresh egg yolk
2 1/2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 cup olive oil
1/2 cup corn oil


1. Place the egg, egg yolk, lemon juice and mustard in a food processor and process for 15 seconds.
2. With motor running, SLOWLY drizzle both oils through the feed tube until the mayonnaise has thickened.
3. Cover, and refrigerate for up to a week.

Things you can add to mayonnaise:

Horseradish for beef
Dill for fish
Garlic to make aioli for French fries or burgers
Sweet pickles, shallots, capers, parsley and tarragon for Tartar sauce
Chili sauce, green pepper, pimento, chives, and hard-boiled egg for 1,000 island dressing

Original recipe from:

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