Subject: | |
From: | |
Date: | Mon, 24 Jul 2000 23:41:56 EDT |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Hi all,
Due to many requests for home made mayonnaise recipe, here you go:
Gluten Free Mayonnaise (Use all Gluten free ingredients)
2 egg yolks
1/4 teaspoon of mustard
1 teaspoon of apple cider or red wine vinegar
250 ml / 8.8 fl oz of olive oil (don't use extra virgin as it has a rather
bitter taste)
2 teaspoons of hot water
1/2 teaspoon of lemon juice or to taste
salt & pepper to taste
Place the 2 egg yolks, mustard and vinegar in a blender or large bowl. Whisk
for 1 minute. Very slowly pour in the oil, whisking continuously until the
mixture has a thick consistency. Whisk in the hot water, this helps stabilize
the mayonnaise and gives it a lighter color. Flavor with lemon juice, salt
and pepper. Chill before use. If stored in a covered container and
refrigerated, the mayonnaise will keep for up to 2 weeks.
(Makes just over one cup)
VARIATIONS:
Garlic Mayonnaise or Aioli: Add 1/2 to 1 teaspoon of crushed garlic.
Herb Mayonnaise: Add 1 to 2 tablespoons of your favorite fresh herbs finely
chopped. e.g. parsley or chives.
Chili: Add 1/2 to 1 teaspoon of very finely chopped chili pepper or
alternatively 1 to 2 teaspoons of sweet chili sauce.
Caesar or Anchovy: Add 3 or 4 finely minced anchovy fillets, and 1/4 to 1/2
a teaspoon of crushed garlic.
Sun Dried Tomato: Add 1 or 2 finely minced sun dried tomatoes and 2 to 3
leaves of shredded basil (optional).
Parmesan: Add 1/2 to 1 tablespoon of finely shaved parmesan.
Orange: Replace lemon juice with orange juice in the recipe and add a little
grated orange rind (zest).
Enjoy!
Heather
Oklahoma City, OK
USA
|
|
|