December 5, 2009

This Time It Worked!

I tried my hand at Mayonnaise again and it turned out great. I do not love that I had to whisk it by hand. Next time I will try using the whisk attachment on my hand mixer. Now that I know I can make it I might try it with olive oil next time.

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

Best Foods Copycat Mayonnaise
from Recipezaar*
Print Recipe

1 egg yolk
2 1/4 tsp white vinegar
1 teaspoon water
1/4 tsp salt, plus 1/8 tsp salt
1/4 tsp granulated sugar, plus 1/8 tsp granulated sugar
1/4 tsp bottled lemon juice
1 cup canola oil

Whisk the egg yolk by hand for 15 seconds. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds. Pour 1 cup of canola oil into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2 weeks in your refrigerator.

*The actual recipe I used came from a Top Secret Recipes document I had saved; however, when I tried to find the link on the site for the post I couldn't locate it.

~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~ + ~

No comments:

Post a Comment