Monday, August 31, 2015


There are some things that I don't make - because there are others who do a much better than me.  Mayonnaise for instance.  The fine folks at Hellman's have got this.  But if I were to make my own - I would use this recipe.  Via BuzzFeed.

Basic Mayonnaise
Makes 2 cups
Recipe by Emily Gennis

  • 2 large egg yolks, at room temperature 
  • 1/2 teaspoon kosher salt 
  • 2 tablespoons very cold water 
  • 1 teaspoon Dijon mustard 
  • 2 tablespoons lemon juice 
  • 1 1/2 cups vegetable oil, refrigerator cold

  1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds. 
  2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
  3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks. 
And if you're not happy with the basic mayo - check here for some varieties.

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