Since we don't often use mayonnaise, making our own makes so much sense. For added flavor, try the Basil Mayo below. Recipe
courtesy Alton Brown of Food Network
In a glass bowl, whisk together egg
yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl
then thoroughly whisk half into the yolk mixture. Start whisking briskly, then
start adding the oil a few drops at a time until the liquid seems to thicken
and lighten a bit, (which means you've got an emulsion on your hands). Once you
reach that point you can relax your arm a little (but just a little) and
increase the oil flow to a constant (albeit thin) stream. Once half of the oil
is in add the rest of the lemon juice mixture.
Continue whisking until all of the
oil is incorporated. Leave at room temperature for 1 to 2 hours then
refrigerate for up to 1 week.
Basil Mayonnaise Adapted from Old Fashioned Living.com
wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken
loosely packed basil leaves
teaspoon minced garlic
food processor or blender until smooth.
In : Recipes