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Ingredients
| eggs: 3 (yolks) |
| lemon juice: 1 Tbl |
| Dijon mustard: 1/2 tsp |
| sea salt: 1 tsp |
| canola oil - for salads, woks and light frying: 1/2 cup |
| canola oil - for salads, woks and light frying: 1 1/4 cups |
| olive oil: 1/4 cup |
| water: 2 Tbl (hot) |
| lemon juice: 2 tsp |
| salt: 1 tsp |
| lime juice: 1 tsp |
Globe-Trotter Mayonnaise: South America!
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice, salt, and lime juice.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.