Home Made Mayonnaise Recipe

How to make it

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• Combine lemon juice and vinegar in a bowl
• In a seperate glass bowl, whisk together egg yolk and dry ingredients.
• thoroughly whisk half of the lemon juice and vinegar 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 process)
• Once you reach that point you can slow down a LITTLE the whisking process and accellerate a BIT the oil flow (Just a small stream)
• Once half of the oil is in add the rest of the lemon juice and vinegar mixture.
• Continue whisking and incorporating oiluntil you reach perfect texture.
• Leave at room temperature for 1 to 2 hours
• refrigerate for up to 60 days
• N.B.
• -only use fresh, properly-refrigerated, clean AA grade eggs with intact shells. Avoid contact between the yolks or whites and the shell unless you washed it previously.
• -You can tweak the recipe with the ingredients of your choice, Make sure that you add moist, ouly or liquid ingredients only after the mix has been done.
• -If you use lower grade eggs, halve the conservation time.
• Jean.