Homemade Mayonnaise
Makes about 2 cups
Homemade mayonnaise is an exercise in practical magic. The lecithin in egg yolks binds liquid to oil, creating a silky smooth texture reminiscent of barely warm butter. The key is to whisk the egg yolk, salt and vinegar vigorously; then, still whisking vigorously with one hand, very slowly dribble in the oil with the other. As the sauce comes together to make a stable emulsion, the last of the oil can be added more steadily than the first few tentative dribbles.
1 egg yolk
2 teaspoons white balsamic vinegar
1 tablespoon Dijon mustard
¾ teaspoon fine sea salt
1 ½ cups organic canola oil
1. Whisk the egg yolk in a medium-sized mixing bowl with the vinegar, mustard and salt until the mixture is very smooth, almost fluffy.
2. Whisk in a few drops of oil. And, whisking all the while, add the oil by building to a slow but steady stream until all the oil is incorporated.
Greg Atkinson, 2007
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