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Mayonnaise
Home made from scratch

Home made Mayonnaise from Scratch

Home made mayonnaise is so creamy and fresh tasting that it is well
worth the effort, especially when it is a major flavor component.
The raw egg shouldn't scare you after you pasteurize it.

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Prep time: | Cook time: | Total time: | Yield: 1/2 cup , Serving size: 1 Tblsp | Calories per serving: 71 | Fat per serving: 8 gr | carbs per serving: 1 gr | protein per serving: 1 gr

Ingredients:
1 pasteurized large egg at room temperature
1/4 cup Vegetable oil, like Canola
Olive oil is very rich
Juice from one lemon, about 2-3 tablespoons
or you may substitute light vinegar, like white wine, or rice
1 teaspoon salt
1/2 teaspoon sugar or agave
1 teaspoon mustard, Dijon or similar (optional)

 


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Hand Held Immersion Blenders

Directions:

Gather your ingredients, an egg, salt , sugar, lemon juice, and mustard if you like.

To pasteurize the egg put in water that is almost boiling for a minute. If you have time let the egg sit a while at room temperature. It seems to work better.

Remove the egg and crack either into your blender or into a stainless bowl.

Put all the ingredients into your blender or bowl and a few drops of the oil.

Blend for 15 seconds or whip until it starts to thicken.

Once the emulsion is started you can add more oil at a time and blend. I don't add it all in at once
like some recipes because it can break easy or not emulsify. If your does break don't throw anything
away. Take one more pasteurized egg and start over with one or 2 drops of the broken mayo and
after the emulsification starts add a bit more at a time.

Product Links and more Recipes

In USA

KitchenAid KHB100ER Hand Blender, Empire Red

 

 



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Last updated July 12, 2018