Homemade MayonnaiseAdd To My Recipes
3 egg yolks, pasteurized
1 tablespoon Blanchard & Blanchard Imitation Mustard
1-2 tablespoons Kedem White Wine Vinegar
1/2 teaspoon Gefen Table Salt, divided
1 cup Bartenura Olive Oil, divided
1-2 tablespoons water
1/2 cup fresh mayonnaise (recipe below)
2 tablespoons fresh tarragon, chopped finely
1/4 teaspoon black pepper
1/2 clove garlic, thinly sliced
Prepare the Mayonnaise
Whisk egg yolks, mustard, vinegar, and 1/4 teaspoon salt.
Add 3/4 cup oil slowly and steadily, while whisking until consistency becomes thick and creamy. Add water and remaining salt to loosen up the emulsion.
Add remaining oil slowly, while whisking.
Let set in fridge for a few hours before using.
For a Flavored Dip
Mix toppings into half a cup of fresh mayonnaise and stir.
Serve with fresh vegetables.
This recipe provided wth permission from Kosher.com.
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