Ingredients
-
500
-
4
-
3
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Michelle’s French Mayonnaise in a Flash!, My French friend came over for lunch recently & as we stood in the kitchen chatting & sampling the fine wine, I thought I’d impress her and whip up a homemade mayonnaise for the eggs! As I started my drop by drop method, she laughed and showed me this AMAZING way of making mayonnaise in a flash! The only criteria seemed to be the bowl, or lack of a bowl – she uses an old fashioned TALL glass measuring jug, which I also happen to have. Once you have made it this way, you will never go back to the drop by drop way ever again! Here’s Michelle’s Mayonnaise!, Great Recipe! Love the addition of garlic! My new “go-to” mayo recipe!, This is a recipe for oily egg yolks. If you want this to emulsify at all, you need to at least triple the amount of mustard, and then it just tastes like mustard. Don’t waste your time.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Take a Tall Measuring Jug or a Tall Glass Container - It Must Be Tall Apparently! |
|
2
Done
|
Put the Egg Yolks, Dijon Mustard, Garlic If Using, Salt & Pepper in the Jug. Mix Them Together. |
|
3
Done
|
Pour in the Oil. |
|
4
Done
|
Using a Hand Blender - Plunge It All the Way to the Bottom and Then Turn It On. |
|
5
Done
|
Note: the Hand Blender Is One of Those Long Thin Ones, That Has Concealed Blades Underneath at the Bottom.. |
|
6
Done
|
Then Very Slowly Pull It Up Towards the Top of the Jug, You Will See the Mixture Turning Into Mayonnaise as You Pull It Up! |
|
7
Done
|
Add the Lemon Juice as Soon as Your Mixture Has Turned Into Mayonnaise! |
|
8
Done
|
Blitz It Again With the Hand Blender, Taste & Season Again If You Wish. |
|
9
Done
|
Store in a Jam Jar For Up to a Week in the Fridge. |
|
10
Done
|
N.b. If You Don't Have a Container Which Holds 500 Ml, You Can Halve the Quantities With No Problem at All. |
