Wednesday, March 23, 2011
How to make Mayonnaise in the Blender
Things you'll need:
2 whole eggs
1 ½ to 2 tbls. Lemon juice or white wine vinegar, divided
¼ tsp. salt
1/8 tsp. pepper
1 cup canola oil or extra virgin olive oil (see tips below)
Frothy, well-blended egg, seasinongs and lemon juice
Blend eggs, 1 ½ tbls. lemon juice, salt and pepper in blender 30 seconds or until frothy and well-blended.
slowly pour the oil into the blender
With the blender running, slowly pour in oil, making a very small stream - pour slowly, taking 2 to 3 minutes. Egg mixture will begin to thicken after half the oil has been absorbed. Stir in remaining ½ tbls. Lemon juice for more lemon flavor, if desired.
Store tightly covered in refrigerator
Use immediately or if necessary can be stored in the refrigerator, covered tightly, for up to seven days. Makes about 1/2 cup of delicious, light mayonnaise
Tips & Warnings
For thicker mayonnaise, slowly add only ¼ cup additional oil.
When using the mayo in mildly flavored dishes, use canola oil. For dishes with more robust flavors, use extra virgin olive oil or a mixture of both oils.
Add flavorings like minced garlic, chopped fresh herbs, orange or lime juice in place of the lemon juice, or maybe you like a little curry or mustard to taste.
The secret is adding the oil slowly. If the oil is added too quickly, the mixture will curdle. To fix curdled mayo, add a new egg to a clean blender container and slowly pour the curdled mixture into the egg while the blender is running slowly.
Di Goreng oleh
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