Sunday, December 22, 2013

The Homemade Mayonnaise

Before you read, check your kitchen to make sure it is stocked with mayonnaise spreadable goods - breads, leftover cold meats or fish, french fries... pumpkin bread (yea that happened)...

Ok. Good. Now take an egg out of your fridge, cancel your Weight Watchers subscription and we can begin.

Homemade mayonnaise is very easy to make, and so delicious. You can use this basic recipe with all kinds of dishes, and it can last up to a month in the fridge - just be mindful as it is an egg dish. 

Note: in order to know if your eggs are good to eat, plunge them in a water bin. The sinkers are good, don't eat the ones that float.

La Mayonnaise
Serves 1 - 10 people
Time: 10 minutes (after egg has reached room temp)


1 egg yolk
1 tablespoon strong Dijon mustard
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- about 1½ cup of oil (NOT olive oil)


- An electric egg beater or stand up mixer

Make sure all of your utensils and ingredients are at room temperature. I get my egg yolk sitting out in the salted mustard in the bowl for 30 minutes before I start making the mayo. 

Mix all ingredients with the beater at medium speed, adding the oil gradually while the mixer is on. Mix until mayonnaise is firm.

 Et voilĂ  ! Keep refrigerated. Eat.

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