Homemade mayonnaise

Making mayonnaise yourself is so easy – and so tasty! From this basic recipe, you can also create exciting varieties just by adding different seasonings. You can use a little garlic or lemon, chili or curry, just to mention a few. Mayonnaise also forms the base for a variety of other delicious sauces and dressings. Add capers and lemon juice and you have a sauce perfect for grilled white fish. Add tarragon and vinegar and you have a great sauce for beef, or add tomato paste, vinegar and dill and you have a great sauce for hamburgers.

This mayonnaise is made ​​from a mixture of canola and olive oil to obtain the right healthy balance between the fatty acids, and at the same time great taste.
Homemade mayonnaise  Making mayonnaise yourself is so easy - and so tasty! From this basic recipe, you can also create exciting varieties just by adding different seasonings. You can use a little garlic or lemon, chili or curry, just to mention a few. Mayonnaise also forms the base for a variety of other delicious sauces and dressings. Add capers and lemon juice and you have a sauce perfect for grilled white fish. Add tarragon and vinegar and you have a great sauce for beef, or add tomato paste, vinegar and dill and you have a great sauce for hamburgers.  This mayonnaise is made from a mixture of canola and olive oil to obtain the right healthy balance between the fatty acids, and at the same time great taste.  2 egg yolks  1 tablespoon white wine vinegar  1 teaspoon dijon mustard  ½ teaspoon tagatose ¼ teaspoon salt ¼ teaspoon pepper 2 dl canola oil or ¾ cup ½ dl olive oil or ¼ cup  1 tablespoon hot water   In a bowl, combine the egg yolk, mustard, vinegar, and tagatose, and whisk until it is smooth. Add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Wisk in the hot water and season with salt and pepper. Keep your freshly made mayonnaise in an airtight container in the fridge.

Recipe:

2 egg yolks, from organic linseed eggs
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
½ teaspoon tagatose
¼ teaspoon salt
¼ teaspoon pepper
2 dl canola oil or ¾ cup
½ dl olive oil or ¼ cup
1 tablespoon hot water
Homemade mayonnaise  Making mayonnaise yourself is so easy - and so tasty! From this basic recipe, you can also create exciting varieties just by adding different seasonings. You can use a little garlic or lemon, chili or curry, just to mention a few. Mayonnaise also forms the base for a variety of other delicious sauces and dressings. Add capers and lemon juice and you have a sauce perfect for grilled white fish. Add tarragon and vinegar and you have a great sauce for beef, or add tomato paste, vinegar and dill and you have a great sauce for hamburgers.  This mayonnaise is made from a mixture of canola and olive oil to obtain the right healthy balance between the fatty acids, and at the same time great taste.  2 egg yolks  1 tablespoon white wine vinegar  1 teaspoon dijon mustard  ½ teaspoon tagatose ¼ teaspoon salt ¼ teaspoon pepper 2 dl canola oil or ¾ cup ½ dl olive oil or ¼ cup  1 tablespoon hot water   In a bowl, combine the egg yolk, mustard, vinegar, and tagatose, and whisk until it is smooth. Add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Wisk in the hot water and season with salt and pepper. Keep your freshly made mayonnaise in an airtight container in the fridge.

In a bowl, combine the egg yolk, mustard, vinegar, and tagatose, and whisk until it is smooth. Add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Wisk in the hot water and season with salt and pepper. Keep your freshly made mayonnaise in an airtight container in the fridge.

Homemade mayonnaise  Making mayonnaise yourself is so easy - and so tasty! From this basic recipe, you can also create exciting varieties just by adding different seasonings. You can use a little garlic or lemon, chili or curry, just to mention a few. Mayonnaise also forms the base for a variety of other delicious sauces and dressings. Add capers and lemon juice and you have a sauce perfect for grilled white fish. Add tarragon and vinegar and you have a great sauce for beef, or add tomato paste, vinegar and dill and you have a great sauce for hamburgers.  This mayonnaise is made from a mixture of canola and olive oil to obtain the right healthy balance between the fatty acids, and at the same time great taste.  2 egg yolks  1 tablespoon white wine vinegar  1 teaspoon dijon mustard  ½ teaspoon tagatose ¼ teaspoon salt ¼ teaspoon pepper 2 dl canola oil or ¾ cup ½ dl olive oil or ¼ cup  1 tablespoon hot water   In a bowl, combine the egg yolk, mustard, vinegar, and tagatose, and whisk until it is smooth. Add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Wisk in the hot water and season with salt and pepper. Keep your freshly made mayonnaise in an airtight container in the fridge.

© endo(f)pain – 2014 – All rights reserved

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