Home Made Mayonnaise

• porce: 8 servings
• aktivní čas: 5 minutes
• celkový čas: 5 minutes

Ingredience

1 large egg (or two yolks)(pasteurized eggs will allow the mayonnaise to last about a month in the refrigerator. Non-pasteurized will last about a week. Fermented mayonnaise will last about three months.)(see notes for how to pasteurize an egg)

1 tablespoon plus 2 teaspoons of distilled white vinegar*

1/2 teaspoon lemon juice (optional)

1/2 teaspoon Dijon mustard

1/2 teaspoon table salt

1 cup canola oil (neutral flavored is best - most big name brands use soybean oil)

(optional) Substitue 1 teaspoon of apple cider vinegar for 1 teaspoon of the white vinegar (see note)

(optional) 2 pinches paprika

*Using the different vinegars gets the flavor in that Duke's sweet spot. You can also use 2 tablespoons of white vinegar only for more of a Hellmanns or Blue Plate taste.*

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Alternate:

Two yolks of large eggs

1 cup oil

1/2 teaspoon of salt

1 TBSP of lemon juice (or cider or white wine vinegar)

1 teaspoon of mustard

Pokyny

Let all ingredients come to room temperature.

For a stick (immersion) blender:

Place lemon juice (if using), vinegar and salt in the bottom of cup or jar that just fits the head of your immersion blender. Swirl around until the salt is fully dissolved. Add the mustard, they whey if fermenting, and the whole egg. The mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.

Start the immersion (stick) blender on its highest setting and keep it running until the mayonnaise is finished. Get everything well mixed. Then slowly drizzle the oil on top. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.

For a hand mixer:

In a mixing bowl add egg yolk and mustard. Mix until fully combined. With the mixer running at a high speed, slowly drizzle the oil in, ensuring it mixes in and doesn't collect anywhere. Once half the oil is blended in, it's safe to pour it in a little faster, with the mixer on its' fastest setting.

Once all the oil is emulsified, in a separate dish, combine the vinegar and/or lemon juice, salt and whey if fermenting. Swirl it around until the salt has all dissolved. Add the egg white. Add this mixture to the oil and egg yolk, and mix on a medium speed until fully incorporated.

Storage:

Made with regular eggs, it should last for up to a week in the refrigerator.

With pasteurized eggs, it will extend the life to 2-weeks.

If your making the fermented mayonnaise, let it rest on the countertop for 6 to 10 hours to ferment. Refrigerate in an airtight container for up to 3 months.

Poznámky

4X recipes (about $5) fills a 48 oz jar (about $8.25 for store bought).

Could taste the Apple Cider Vinegar. Reduced it by 1 tsp.

Add additional ingredients for added nutrition and taste. Such as 1/4 tsp of paprika or a dash of white pepper.

In-shell method (stove) to pasteurize an egg:

Place eggs in a saucepan and cover them with about 2-3 cm of cold water. Heat the water until it reaches 140F to 142F (60C to 61C). A digital thermometer is crucial for accuracy. Maintain this temperature for about 3 minutes for large eggs, adjusting the heat as needed to prevent it from exceeding 142F. For jumbo eggs, increase the time to 5 minutes. Remove the eggs from the hot water and place them in an ice bath for at least 5 minutes to stop the cooking process.

Hellmans ingredients:

Vegetable oil (soybean 75%), water, whole eggs and yolks, vinegar, salt, sugar, lemon juice, EDTA, flavoring.

Dukes ingredients:

Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.

Blue Plate Mayonnaise Ingredients:

SOYBEAN OIL, DISTILLED VINEGAR, EGG YOLKS, WATER, SUGAR, SALT, CALCIUM DISODIUM EDTA (TO PROTECT QUALITY), NATURAL FLAVOR.

Kenji's Mayonnaise (no vinegar):

1 large egg

1 teaspoon dijon mustard

1 TBSP lemon juice

1 cup of neutral oil

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Fermented mayonnaise (lasts 3-months):

1 egg

1 tspn of mustard

1/2 tsp sea salt

juice of 1/2 lemon (2 tspn)

2 tbsp brine from fermenting plain yogurt whey (or brine from raw or live culture kambucha or sour kraut)

1 cup of oil

After mixing everything, leave it out on the couter for 5 to 7 hours for the fermentation to occur, before refrigerating it for up to three months.

Výživové údaje

• Velikost porce: Makes about 1 cup
• Kalorie: 251 kcal
• Celkový tuk: 28 g
• Nasycený tuk: 2 g
• Nenasycený tuk: 0 g
• Cholesterol: 23 mg
• Sodík: 66 mg
• Celkový obsah sacharidů: 0 g
• Vláknina: 0 g
• Celkové cukry: 0 g
• Bílkoviny: 1 g