Homemade Mayonnaise

  1. To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl.
  2. Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously.
  3. Continue adding the oil in a thin streamyou want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.
  4. Once youve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice.
  5. Season with the salt and pepper, and then continue to slowly add the remaining 1/2 cup oil while whisking vigorously.
  6. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
  7. To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor.
  8. With the processor running, gradually add a few drops of the oil.
  9. Continue adding the oil in a thin streamyou want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.
  10. Once youve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice.
  11. Season with the salt and pepper, and continue to slowly add the remaining 1/2 cup oil while the processor is still running on high speed.
  12. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
  13. The mayonnaise will keep for up to 3 days under refrigeration.
  14. Variation
  15. For a thinner mayonnaise, whisk in more water, a tablespoon at a time, until you achieve the desired consistency.

egg yolks, lemon, mustard, rice bran oil, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/homemade-mayonnaise-3 (may not work)

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