We ran out of mayo a couple days ago, and rather than buying some, I figured it would be my next adventure in the kitchen with Number 4.
We Googled “mayonnaise recipes”, picked Alton Brown’s, and tweaked it a little bit.
His recipe called for:
1 egg yolk
1/s tsp dry mustard
1/2 tsp salt
2 pinches sugar
2 tsp fresh squeezed lemon juice
1 tbs white wine vinegar
1 cup oil
We only ended up using about a half a cup of oil, and more like a tablespoon of lemon juice and closer to a teaspoon of mustard and salt.
This time around, we had the assistance of Number 5 in the kitchen.
I had Number 4 separate the yolk.
It took two tries for her to do it.
The first egg was a disaster. But by the second one, she did really well.
I added in the lemon juice (we didn’t have fresh) and vinegar (just plain white vinegar).
Number 5 wanted to help too, so she measured out and mixed the dry ingredients in with the yolk.
Alton’s recipe calls for you to then very slowly add drops of oil while continuing to whisk and waiting for the mixture to emulsify.
We messed up the first time and added the oil too quickly, and had to start over.
The second time around, I added in the oil first, until it started to thicken.
Then I let the girls take turns adding it in. And we used the food processor rather than whisking by hand.
It came out great!
I put it in a mason jar and labeled it.
Now that Number 4 knows what to do, mayonnaise making may become one of her responsibilities!
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