[CnD] homemade mayonaisse
waynedscottjr at gmail.com
Sun Sep 4 22:13:31 CEST 2016
from Homemade Products by Reader's Digest
Homemade mayonnaise tastes so good that it improves all the
salads and sandwiches it gets used in. Our version is boiled,
eliminating any fear of salmonella contamination from raw eggs.
You can experiment with lemon juice for the vinegar and different
oil. You also might try cayenne for the white pepper.
4 egg yolks
2 tablespoons water
1 tablespoon white wine vinegar
1-1/2 cups vegetable oil (or a combination of
vegetable and olive oils)
Pinch ground white pepper
1. In the bowl of a food processor 65
or blender, combine the egg yolks, water, and vinegar, and
whirl just until the ingredients are combined. With the motor
running, drizzle in the oil very slowly, if the oil is added too
quickly, it will become a liquid dressing.
2. Transfer the egg mixture to the top of a double boiler and
cook until a thermometer placed in the sauce registers 160dgF.
Stir in the white pepper. Store in the refrigerator for up to 5
Makes 2-1/3 cups
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