Mayonnaise
Mayonnaise comes in jars or tubes, well it did in my house. I knew how to make it, but I never saw the point. Until my sweet sister-in-law told me that she made the perfect mayonnaise a day she was out, and didn't wanted to run to the store.
My sister-in-law was right, it's really easy to make mayonnaise yourself. I used a jar and an immersion blender, which minimized my dishes too. It also made it easier, so I didn't have to whisk vigorously. The mayonnaise had a more sour taste, than the store bought ones, and I really like that. I don't want sweet mayo with my shrimps or fish.
Disclaimer: This dessert is made with raw eggs. I recommend using pasteurized eggs. That minimizes the risk of getting Salmonella food poisoning. You can find pasteurized in some supermarkets here in California, on safeeggs.com you can see where to find them in your neighborhood. In Denmark you'll find it right next to regular eggs. For tips and information on how to handle eggs, check out FDA’s website. The Danish version of FDA, Fødevarestyrelsen also has advisory on egg
Ingredients:
- 1 egg yolk (pasteurized)
- 1 teaspoon mustard (Dijon)
- ¼ teaspoon salt
- lemon juice from ½ lemon
- 1,5 - 3 dl Oil (Rapeseed or another neutral oil)
- white pepper
Directions:
Whip the egg yolks with the mustard, vinegar, salt and pepper with a whisk (I used an immersion blender). Slowly add the oil in a thin stream to avoid separating the mayonnaise. Adjust the taste with salt, pepper and lemon juice.
If you want to add taste to the mayonnaise you can add spices to the oil. I like adding chili, garlic or rosemary.