member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Karen      

Recipe Categories:

    Blender Mayonnaise


    Source of Recipe


    "Step by Step Guide to Sauce-making" by Sonia Allison
    (I use a food processor)

    2 large eggs room temp (good quality, safe eggs!)
    1 teaspoon dry mustard
    1 teaspoon sea salt
    2 dashes white pepper
    2 teaspoons sugar
    3 tablespoons fresh lemon juice
    1 teaspoon apple cider vinegar
    2 1/2 Cups oil (I use Rice Bran oil, very mild tasting)

    Put all ingredients but oil in the blender or food processor. Add a
    bit of the oil, like 1/4 cup or so and blend. Slowly add the rest
    of the oil with the machine running. I don't drag this out, the
    stream is maybe a pencil's thickness or a bit less. It's never
    separated, but she tells what to do in case it does. (I did tweak
    the recipe just a little!)

    The author is British and she said the recipe keeps in a cool place
    (larder) for up to 10 days. I keep it in the fridge for 2-3 weeks
    and it's always been fine. I've never used whey in this mayonnaise
    recipe.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |