Home made mayo Recipe

How to make it

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• Reserve acidic liquids (Lemon juice or vinegar) in a seperate bowl
• In a glass bowl, whisk together egg yolk and dry ingredients.
• thoroughly whisk half of the acidic liquids into the yolk mixture.
• Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (start of the emulsion)
• Once you reach that point you can slow down a LITTLE the whisking process and increase the oil flow a BIT. ( but remember to keep a constant flow for a perfect texture controll.)
• Once half of the oil is in (keep on whisking at the same rythm) poor the rest of the acidic liquids slowly
• Continue whisking and adding oil until perfect consistency is reached.
• Leave at room temperature for 1 to 2 hours then refrigerate for up to 60 days.
• This recipe is delicious and you have FULL CONTOL on the ingredients.
• N.B.
• -If you dont use a lot of mayo you can half the recipe
• -Use only fresh, properly-refrigerated, clean, AA grade eggs with intact shells. avoid contact between the yolks or whites and the shell. If you use lower grade egs, half the conservation time.
• -You can spice up the recipe with all kinds of spices mustards and so on, but for any liquid ingredient you will add, wait after the mixture is done.