Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 21 2015
Homemade Mayo
1 large egg
1 tablespoon Dijon mustard
1 1/3 cups vegetable or canola oil
4 teaspoons white wine vinegar or freshly squeezed lemon juice
Kosher salt
white pepper
Combine the egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until the mixture is evenly combined.
With the processor running, slowly add the oil in a thin stream until completely combined. Add the vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
Variation (hand-whisked method):
Combine the egg yolk only and mustard in a bowl and whisk until well mixed.
Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper to taste.