11-05-2012, 08:20 PM
Join Date: Jul 2004
Mein Auto: 528
Made this last night. Had it on the sandwich today.
Homemade "spiced up" mayonnaise
2 raw eggs
2 tablespoons whole grain dijon mustard
Extra virgin olive oil (oh the horror!)
Juice of 1 lemon
1 clove garlic
a pinch red paper flakes
Break two eggs into the blender container, and add the mustard. Turn the blender on slow and raise to speed to about 4 for a few seconds just to break the eggs and mix it with the mustard.
Ready with the oil bottle in your hand, turn the blender on, turn the speed to 10, then to High. Start drizzling the oil in a thin stream slowly into the blender, then increase the flow a little. Continue until you have about 2 cups of mayo in the blender. Switch off.
Add the rest of the ingredients, turn to High for about 20-30 seconds.
Keep in the fridge for up to two weeks.
Don't worry about the raw eggs, the lemon "cooks" them. If you're afraid of raw eggs, find pasteurized eggs. You can also make mayo with hard boiled eggs. Use only the yolks of 3 eggs in that case. Don't know how it works with the blender though. I used to make mayo with hard boiled yolks with a fork when I was in third grade... to eat with our fried shrimps...
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