More often than not whenever I raid the refrigerator and open up a bottle of mayonnaise, it’s empty –and I have a lingering suspicion that I’m not the only one faced with this dreadful mayo situation! Tired of eating sandwiches and what not with just a tiny drop of mayo, I decided it was high time I started making my own mayo so I can enjoy a generous helping whenever I please.
So, given below is a recipe for some lip-smacking mayonnaise sauce. Try it out and I guarantee it’ll taste just as great as the store-bought variety, if not better!
• Into a large bowl and crack an egg yolk.
• Add ½ tsp. salt, about 1 tsp. sugar and about ½ tsp. dry mustard to the bowl, and whisk together well.
• In a different bowl, mix 2 tsp. lemon juice and 1 tbsp. white wine vinegar, and transfer about half of it to the bowl with the egg yolk, and whisk well.
• Now, in the bowl with the egg yolk, begin adding a cup of corn oil, slowly, while whisking.
• When about half the oil has been combined, add the remaining portion of the lemon juice mix.
• Continue to whisk until the mixture lightens and thickens.
• Let the prepared mayonnaise sauce mixture remain at room temperature for a couple of hours, then refrigerate.
There you have it –easy as can be, mayo made at home!
But, we don’t always need plain old mayo, do we? Sometimes we like to mix it up! So here are a few variations of mayo that you could use for salad dressing India or what have you:
• Herb Mayonnaise
Add about 1/2 cup mayo, 1/4 cup chopped fresh herbs (basil, thyme, rosemary or anything), and a pinch of pepper.
• Chipotle Mayonnaise
Into 1/2 cup mayo, combine a chopped chipotle chili, along with a teaspoon of adobo sauce, and a pinch of cumin.
• Pesto Mayonnaise
Again, add 1/2 cup mayo to about 1 tablespoon pesto, and there you have it!
So, given below is a recipe for some lip-smacking mayonnaise sauce. Try it out and I guarantee it’ll taste just as great as the store-bought variety, if not better!
• Into a large bowl and crack an egg yolk.
• Add ½ tsp. salt, about 1 tsp. sugar and about ½ tsp. dry mustard to the bowl, and whisk together well.
• In a different bowl, mix 2 tsp. lemon juice and 1 tbsp. white wine vinegar, and transfer about half of it to the bowl with the egg yolk, and whisk well.
• Now, in the bowl with the egg yolk, begin adding a cup of corn oil, slowly, while whisking.
• When about half the oil has been combined, add the remaining portion of the lemon juice mix.
• Continue to whisk until the mixture lightens and thickens.
• Let the prepared mayonnaise sauce mixture remain at room temperature for a couple of hours, then refrigerate.
There you have it –easy as can be, mayo made at home!
But, we don’t always need plain old mayo, do we? Sometimes we like to mix it up! So here are a few variations of mayo that you could use for salad dressing India or what have you:
• Herb Mayonnaise
Add about 1/2 cup mayo, 1/4 cup chopped fresh herbs (basil, thyme, rosemary or anything), and a pinch of pepper.
• Chipotle Mayonnaise
Into 1/2 cup mayo, combine a chopped chipotle chili, along with a teaspoon of adobo sauce, and a pinch of cumin.
• Pesto Mayonnaise
Again, add 1/2 cup mayo to about 1 tablespoon pesto, and there you have it!
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