How to make it

  • 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.

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    " It was excellent "
    trigger ate it and said...
    Making your own Mayonnaise from scratch is satisfying in two ways. First you get to control the quality of the product and add the extra herbs to your liking. Second you get to tell your guest you made it with pride.
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