Mayonnaise – pick a mayo you really like. If you are very highly motivagted you can make your own, but I use storebought. 1 egg yolk – for extra richness; Extra virgin olive oil – also for richness and silky texture. Fresh lemon juice – for acidity and brightness; Kosher salt and freshly ground pepper to taste; How to Use Herbed Mayonnaise
Instructions. In a small food processor or using the small bowl attachement of your large food processor, add the egg, the mustard, apple cider vinegar, and salt and process for 30 seconds. Scrape down the sides of the food processor bowl, turn on the food processor again and slowly start adding the oil.
In a bowl or measuring cup, combine ¼ cup fresh lemon juice with 1 to 2 teaspoons of dry oregano, minced garlic clove, and a good dash of kosher salt and black pepper. Whisk to combine. While whisking, slowly drizzle the extra virgin olive oil and continue to whisk vigorously.
Spectrum – Partners in cooking. ¹SPINS/IRI Total US Food Latest 52 weeks ending 9-10-2017 Shelf Stable Culinary Oils and Vinegars.
Directions. Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute. Add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine. Now begin to add the oil.
Put the eggs in a pan of cold water, bring up to the boil then lower to a simmer for 7 minutes. Rinse eggs under the cold tap immediately and let them sit in cold water for a couple of minutes before shelling them. Chop and mash the eggs in a small bowl along with the spring onions and homemade mayonnaise. Season to taste.
Once the bottom is white, thick, and creamy, move the immersion blender up a little and continue blending while slowly moving to the top until the whole mixture is emulsified. This should take less than 30 seconds. Stir in any residual oil at the top and blend for a few seconds to incorporate fully.
In a bowl, beat egg yolk, mustard, lemon juice, and salt until smooth. Slowly pour a very small amount of oil while whisking constantly. When the mayonnaise starts to set, pour the remaining oil and continue whisking. Whisk continuously for about 2 minutes or until the mixture has thickened and started to whiten.
Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
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extra virgin olive oil mayonnaise recipe
