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.
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