Рецепт Homemade Mayonnaise (Anne Burrell)
Homemade Mayonnaise (Anne Burrell)
This
recipe is modified for many good reasons. I took the reviews of this recipe and
modified it based on what other people had to say. This is an amazing version
of mayo. The flavor is better than anything you will get in a jar. You can do
so many things with the recipe adding and changing here and there based on your
preferences. I suggest just using this as a suggestion and adding the things
you love to your own mayo.
I
will give you a tip and it’s a critical tip, take it from me because this was
my third try at making this recipe. The first two were a flop. The key to
making mayo is adding the oil extremely slow. When I say extremely slow I am
meaning ¼ of a teaspoon at a time, then mix and add and mix and so on. If you
add the oil too fast your mayo will not come together and you will have wasted
time and ingredients. Be patient! You will need them. Once again go slowly with
the oil it’s KEY!
2
egg yolks
1/8
- cup red wine vinegar
- 1
- tablespoon Dijon mustard
- 1
- teaspoon garlic powder
- Kosher
- salt
- 1
- cup vegetable oil
- 1
- tablespoon olive oil
- 1
- tablespoon sugar
Directions:
Place
the egg yolks in the bowl of the food processor and add the vinegar and
mustard.
Season with salt, to taste.
Turn the machine on and VERY slowly start
to drizzle in the oil. Drip, drip, drip until the mixture starts to look like
mayonnaise, then a slow steady stream of oil can be added.
Original Recipe Source
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