1 tsp. Salt
1 tsp. Coleman’s dry mustard
½ tsp. Sugar
2 egg yolks, divided
1 cup Wesson oil
2 Tbsp. lemon juice, divided (you'll add half of it in the beginning and the other half when it starts to thicken)
pinch Cayenne
Mix at low speed with an electric mixer or by hand with a wire whip. Heck, almost anything will do, even a wooden spoon can work. A processor is great but the texture won’t be as fine. Mix the first three ingredients together. Add egg yolks and 1 Tbsp. of the lemon juice and beat to a pale yellow. Beat and at the same time begin to drizzle in the oil by drops. Be patient.
When the oil begins to emulsify increase the flow of oil, beating all the time, to a tiny, steady stream. When it begins to thicken add beat in the second Tbsp. of lemon juice and become just a tad more generous with your stream of oil. When all the oil is incorporated you will have mayonnaise; thick, unctuous, mayonnaise.
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