I don't think I can properly express my frustration in that soybean oil is in
EVERYTHING!!!!! I have not been able to find a single salad dressing or mayonnaise without it. So, I had to go back to my school books, and found this recipe that I promised you. No, mayonnaise does not need to be a part of your life. But, there are some fun things like deviled eggs that you just can't make without it. I personally don't make it that often. I keep it in 1 c canning jars in the fridge. I normally make a half batch, which makes 2 cups, which lasts me a while. Oils- My preference is grape seed oil. It has all the benefits of olive oil, a higher smoke point and, at least here, is less expensive than olive oil. You can use most oils for this except extra virgin olive oil which will not emulsify! I have only made this a few times, and each time it gives me a little heart attack because I put in almost half of the oil before it starts to emulsify. I feel certain that I added the oil too fast. Once I make it a few more times I will be more comfortable with the recipe. You will need to use a whisk attachment for your mixer. Even though I only use mayonnaise once every month or so, it is nice to have it in the house. Recipe Name: mayonnaise Ingredients: 4 egg yolks 1 t salt 1 t white pepper 1 t dry mustard 3 T vinegar 28 oz oil, I prefer grape seed lemon juice Steps: Place egg yolks in mixer and whip on high speed until frothy add the dry ingredients and half the vinegar to the yolks, whisk to combine begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion begins to form. I begin to notice this when about half of the oil has been put in add the remaining oil in a slow, steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all oil and vinegar have been incorporated Adjust the seasonings and add lemon juice to taste refrigerate until needed NOTES: This recipe comes from "On Cooking, techniques from expert chefs" by Sarah R. Labensky & Alan M. Hause |
Food Whisperer, Gourmet, Inspired. Of these things I have been accused, I believe we all should be inspired! I know I inspire others to try new things in the kitchen. Food can, will and does change lives! It should be fun, easy and bring pleasure to our hearts, bodies, and souls. I embrace challenges like; cooking for multiple people with food allergies at once, creating medieval feasts, and cooking for whatever occasion or food inspires me.
Thursday, December 13, 2012
Mayonaisse
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Anthoinette Genheimer