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Mayonnaise recipe without egg yolks

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1. Place egg yolk and fresh lemon juice in a tiny pot and whisk constantly over low heat before the mixture begins to froth and it is thick enough to coat the rear of a spoon. Immediately devote mixing bowl and into fridge to awesome.

2. Very gradually pour a really thin stream of oil in to the egg yolk mixture while quickly and also whisking. If you have a powerful emulsion (oil and egg yolk are totally combined and changed into a white-colored, creamy mixture, not curdled or separated), you can include all of those other oil more rapidly.

3. Season with pepper and salt to taste and store in fridge for approximately 1 week.

Yields roughly 1 cup

ConfessionI am freaked out about using raw, non-pasteurized egg yolks for mayo. Yes, even farm-fresh eggs. Yes, I understand I’m most likely excessively paranoid. Anyway, Used to do lots of research about creating raw eggs safer in your own home (I'm able to’t find pasteurized eggs in your area), and that i finally made the decision to test a technique to cook yolks that requires using two tablespoons liquid per egg yolk and whisking the mix over low heat. The end result was fabulous so far as both consistency and flavor of my mayo, and so i intend to stick to cooking my yolks. I am unable to attest to the technique really being safer than raw yolks, and that i still stick to the same safety safeguards so far as storage, however it makes me feel good.

I don’t normally use refined oils, however i use extra light essential olive oil with this recipe and never extra virgin, because the flavor of additional virgin essential olive oil overpowers the mayo, and I truly do not recommend it. You may also use oils for example coconut, avocado or macadamia nut, or perhaps a combination of oils. Just observe that if you are using coconut oil, the mayo will somewhat harden when chilled, and virgin coconut oils can impart a coconut flavor.

More notes around the blog publish!

Ingredients

  • 1 large egg yolk
  • 2 Tablespoons of fresh lemon juice
  • 3/4 cup extra light essential olive oil (or perhaps your favorite oil, see notes)
  • pepper and salt to taste

Method

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