| Ingedients: |
| 1 |
large |
egg |
room temperature is critical |
| 1 |
Tbl |
vinegar |
red or white wine |
| 1 |
Tbl |
mustard |
try Dijon or other flavored mustards |
| 0.25 |
tsp |
salt |
to taste - use flavored salt if desired |
| 1 |
cup |
oil |
neutral flavored is best, but can use specific oils if desired |
| 1 |
tsp |
lemon juice |
|
| |
| Directions: |
- Add egg to bowl and process for 20 seconds
- Add mustard, vinegar and salt
- Slowly stream in oil while processing (very slow to start)
- Mixture will emulsify and begin to take shape
- Scrape down sides of bowl and add remaining ingredients to taste
- If the emulsion 'breaks', spoon a small amount into a clean bowl and very slowly add more lemon juice or vinegar (or even another egg!) until it starts to take shape and then very slowly add rest of broken mayonnaise while processing
- Store in refrigerator up to 2 weeks
|
