Thursday, April 6, 2017

HOME MADE MAYONNAISE / WHOLE EGG MAYONNAISE


Mayonnaise is usually made with egg yolk discarding the white. I came across Megan Karlowsky's recipe which uses the whole egg avoiding wastage. It works perfect !
Nothing better than making fresh mayonnaise at home. It stays good for a couple of weeks in the refrigerator.
Here is the recipe.



Ingredients:
Eggs .... 2
Salt ...... 1/4 tsp
Mustard powder ... 1/2 tsp (I used 1 tsp mustard sauce)
White vinegar ...... 2 tbsps (I used apple cider)
Vegetable oil ....... 2 cups
Sugar .......... 1/4 tsp (optional)

Method:

In a food processor or blender combine all the ingredients except oil.
Blend on medium or low speed until everything is well blended.
Gradually drizzle the oil little by little until it is used up and the mayonnaise gets the required consistency.







Transfer into a clean sterilized jar with a lid and refrigerate. It can be stored for two weeks.









Yield - 2 cups

Recipe adapted from -  HERE

4 comments:

  1. Nice, homemade is always the best!

    ReplyDelete
  2. I like it that the whole egg gets used up. Will try this recipe...

    ReplyDelete
    Replies
    1. Yes Rafeeda.. that's why I liked this recipe too.

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