You may recall that I posted mayo a few weeks back. This week, i tried a new recipe and method and let me say that it is SO much easier than the last one! Even tastier too - i found it on The Clothes Make The Girl (another AMAZING Paleo chick) I decided to give it a whirl -- only this time i used my kitchenaid mixer. SOOOOOOO much easier! The secret to the ease -- make sure everything is room temperature! How simple is that? I just left my egg out for a few hours and used fresh lemons that had been on the counter... voila! Fluffy creamy mayo! Made absolutely FAB crab deviled eggs, egg salad and tuna with this yummy goodness! Oh, one more thing -- I subbed Avocado oil for the olive oil and cut the lemon juice... de lish us!
Here's my pic
Here's Melissa's recipe: (and instructions)
Homemade Olive Oil Mayo
Ingredients:
1 egg @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2tablespoons lemon juice @ room temp
1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp
Directions:
1. Place the egg, dry mustard, salt, and lemon juice in the blender. Add 1/4 cup of the oil and whirl until well mixed – about 20 to 30 seconds.
1. Place the egg, dry mustard, salt, and lemon juice in the blender. Add 1/4 cup of the oil and whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded!
6 comments:
Do you think a hand blender could do the job just as well as a standing one?
so you do you just skip the part where you add the remaining cup of oil?
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so you do you just skip the part where you add the remaining cup of oil?
RAW EGG??
Yes, definitely raw egg, and room temp is very important. I have had the best luck using an immersion blender.
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