Homemade Mayo
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20 minutes
0 minutes
Ingredients
4 egg yolks
2 tsp. dry mustard
2 tsp. lemon juice
2 tsp. white wine vinegar
1 Tbsp. granulated sugar
1 tsp. salt
1 1⁄2 c. canola oil or safflower oil
Directions
Place Emulsifying Disk in food processor bowl. Add first 6 ingredients and process 30 seconds or until egg mixture is light yellow and creamy but not thick.
Add oil gradually in a steady stream through feed chute with the processor running; process 1 minute until all oil is incorporated into egg mixture and sticks to the side of the bowl.
Remove disk and transfer mayonnaise into storage container. Keep refrigerated.
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In small bowl, mix 1⁄2 c. mayo + 1 Tbsp. Lemon juice + 1 tsp. Lemon zest and 2 cloves minced garlic.
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In small bowl, mix 1⁄2 c. mayo + 1 Tbsp. adobe sauce + 2 chopped chipotle peppers from adobe sauce + 1⁄2 tsp. Lime juice.
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In small bowl, mix 1⁄2 c. mayo + 1 whole, pickled, green chili pepper, chopped + 1 Tbsp. fresh Jalapeño pepper, seeded and minced.