Ingredients
1 egg yolk
2 1⁄4
teaspoons vinegar
1 teaspoon water
3/8 teaspoon salt, plus
3/8 teaspoon sugar,
plus
1⁄4
teaspoon lemon juice
1 cup canola oil
Directions
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 a jar and seal it with a lid.
Keep up to 2 weeks in
your refrigerator.
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