Mayonnaise
Basic Mayonnaise
2 egg yolks
¼ teaspoon pepper
2 tablespoons apple cider vinegar
1 teaspoon dry mustard
½ teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
¼ teaspoon paprika
½ cup cold pressed virgin olive oil
1 teaspoon honey
Put egg yolks into a bowl, add mustard, salt, honey, pepper, paprika and beat together all ingredients thoroughly.
Add 2 tablespoons vinegar slowly while stirring then add the oil drop by drop.
Stir hard with a wooden spoon until mayonnaise is thick and smooth.
Add lemon juice gradually and then beat vigorously.
This basic recipe can be varied by adding other flavors to it. Try adding the following to 115mls of basic mayonnaise recipe:
Curry Mayo - blend 2 teaspoons curry powder with 2 tablespoons milk and stir into mayo.
Green Mayo - just add very finely chopped fresh herbs of choice.
Horseradish Mayo - blend 1 tablespoon horseradish with mayo.
Lemon Mayo - add the grated rind (zest) of 1 lemon and half its juice to mayo.
Spiced Mayo - add some grated nutmeg and a few drops of Worcestershire sauce to mayo.
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If it’s faulty or wrongly described, we’ll replace it.
This recipe has raw egg yolks which reduces its shelf life even though there are potential antimicrobials present as salt and apple cider vinegar.
It makes only a small quantity and is best refrigerated and used within a two week period.
It is best to not add it to a salad or meal that is going to be held at room temperature for more than ½ an hour.
Although the risk is minimal, there is the possibility of Salmonella bacteria reproducing if these guidelines are not followed.
Kind regards
Victoria
Naturopath
This is exactly what l needed to know,.. that homebrewed.... is better !! And OK.
It's completely safe to use raw eggs.
We recommend buying free range or organic.
Kind regards,
Jessah Shaw
Nutritionist for Liverdoctor.com
The recipe you are referring to is a mayonnaise made with clean, whole ingredients.
So is actually quite good for you.
Whereas the mayonnaises that are typically available in grocery stores often have added sugars and preservatives.
Kind regards,
Jessah Shaw
Nutritionist for Liverdoctor.com