Lu’s Anti-inflammatory Mayo
1 egg yolk
1 Tbsp lemon juice
2 tsp yellow mustard
½ C canola oil
I like to make my mayo by hand instead of in the food processor. I feel that the texture is better and the emulsion holds up for a full week in the refrigerator without separating. After the sauce is complete you can add any flavoring agents you like. I sometimes add chipotle chili's in adobo sauce for a spicy mayo, or add garlic for an aioli. Herbs in a food processor and add the mayo for a lovely green sauce. The options are truly endless.
Tools:
I put a towel on a heavy sauce pan and place the bowl on top to keep it stable for whisking. You will need a large whisk and start combining the ingredients in the bowl.
Slowing in a small but steady stream start adding the oil, and whisk constantly.
Mark and store.
1 Tbsp lemon juice
2 tsp yellow mustard
½ C canola oil
I like to make my mayo by hand instead of in the food processor. I feel that the texture is better and the emulsion holds up for a full week in the refrigerator without separating. After the sauce is complete you can add any flavoring agents you like. I sometimes add chipotle chili's in adobo sauce for a spicy mayo, or add garlic for an aioli. Herbs in a food processor and add the mayo for a lovely green sauce. The options are truly endless.
Tools:
I put a towel on a heavy sauce pan and place the bowl on top to keep it stable for whisking. You will need a large whisk and start combining the ingredients in the bowl.
Put egg, lemon juice and mustard in the bowl with a rounded bottom.
Once the sauce starts to hold its shape the oil can be added in larger amounts, just whisk to create the emulsion after each addition of oil. Once all the oil is added you can add your other flavorings or just keep it plain and use on salads, sandwiches and other sauces.
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