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Mayonnaise
Prep:
30 minutes
|
Cook:
16 servings
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Ingredients
2 egg yolks
2 TBSP water
2 TBSP fresh lemon juice
1 tsp sugar
1/2 tsp salt
1 cup canola oil
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2 egg yolks
2 TBSP (30 ml) water
2 TBSP (30 ml) fresh lemon juice
1 tsp (5 ml) sugar
1/2 tsp (2.5 ml) salt
237 ml canola oil
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
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Disease state
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Instructions
- Fill a large bowl 3⁄4 full with ice water and set aside.
- Put 2-3 inches (5-8 cm) of water in a small saucepan and bring to a boil over medium-high heat.
- Whisk together the egg yolks, water, lemon juice, sugar, and salt in a small bowl that will fit tightly on the saucepan. When the water is boiling, reduce heat to medium-low.
- Put the bowl on top of the saucepan (the water in the saucepan should not touch the bottom of the bowl).
- Whisk the yolk mixture constantly, until it reaches 162°F (72°C).
- Increase heat as needed to keep the water at a gentle boil.
- Put the small bowl in the ice water.
- Whisk the yolk mixture until it is room temperature.
- Remove bowl from water.
- Pour about 1 TBSP of canola oil into the yolk mixture and whisk until well combined.
- Repeat until all of the oil has been added to the yolk mixture.
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Nutritional Info
Storage
Store in an airtight container in the refrigerator for up 4 days.
Notes
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