by Geraldine Duncann
Makes about 2 ½ cups
Mayonnaise is an easy and delightful thing to make at home. It is however, a bit time consuming. It’s success is absolutely dependant on adding the first half of the oil very slowly. If you prefer, you may use 2 egg yolks instead of one whole egg and for the cholesterol conscious, you may use 2 egg whites.
1 whole egg
1 teaspoon lemon juice
½ teaspoon sugar
½ teaspoon Sea Salt or Kosher Salt
½ teaspoon powdered mustard2 ½ cups vegetable oil or olive oil
| Put the egg, lemon juice, sugar, salt and mustard into a bowl and with an electric blender, mix until well blended, creamy and thickened. Now, begin adding the oil very slowly, one tablespoon at a time and blending well after each addition. After you have added the first half of the oil the mixture should have thickened or “emulsified.” Once this happens, you may begin adding the oil a little faster. When all the oil has been added, taste and adjust the seasoning with a bit more lemon, salt, sugar or mustard. Stored in a container a container with a tight fitting lid in the refrigerator the mayonnaise will last for up to a month. If you wish a richer mayonnaise you may use 2 egg yolks instead of a whole egg, but remember, you are doubling the cholesterol. |  |
About Raw Eggs:
Yes, this mayonnaise does contain a raw egg. Yes, there is a chance that the egg may be contaminated with salmonella. Yes, there is a chance you might get sick from it, but no where near as much of a chance as there is that you will be killed the next time you drive your car.
When you handle eggs with care, they pose no greater food-safety risk than any other perishable food. The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.