Homemade mayonnaise beats the socks off the shop bought variety because you will not be adding any sugars. However, please remember to use this mayonnaise sparingly because of the fat content, you don’t need much.
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Homemade mayonnaise beats the socks off the shop bought variety because you will not be adding any sugars. However, please remember to use this mayonnaise sparingly because of the fat content, you don’t need much.
Put the egg yolk in a bowl with the mustard, sugar, salt and pepper, and 1 tsp of the vinegar/lemon juice
Mix thoroughly, then add the oil drop by drop, whisking constantly until the sauce is thick and smooth
If it becomes too thick, add a little more of the vinegar/lemon juice
When all the oil has been added, add the remaining vinegar/lemon juice gradually and mix thoroughly
Store in a screw-top jar in the fridge for up to 3 days
Before using, allow the mayonnaise to come up to room temperature, then stir well
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