The food lab better home cooking through science ( PDFDrive ) 1003

FOOLPROOF HOMEMADE MAYONNAISE NOTES: You can whisk in additional lemon juice to taste after the mayonnaise is finished if desired Make sure to season it pretty aggressively: mayonnaise tastes very flat and greasy without enough salt This mayonnaise can also be made in a regular blender or in a standing mixer fitted with a whisk attachment MAKES 2 CUPS 2 large egg yolks 2 teaspoons Dijon mustard 1 tablespoon lemon juice (from 1 lemon) or more to taste 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon; optional) About 2 tablespoons water 1 cup canola oil 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper TO MAKE THE MAYONNAISE WITH AN IMMERSION BLENDER Combine the egg yolks, mustard, lemon juice, garlic (if using), and tablespoon water in a tall, narrow cup just ... Kosher salt and freshly ground black pepper TO MAKE THE MAYONNAISE WITH AN IMMERSION BLENDER Combine the egg yolks, mustard, lemon juice, garlic (if using), and tablespoon water in a tall, narrow... 2 teaspoons Dijon mustard 1 tablespoon lemon juice (from 1 lemon) or more to taste 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon; optional) About 2 tablespoons water...FOOLPROOF HOMEMADE MAYONNAISE NOTES: You can whisk in additional lemon juice to taste after the mayonnaise is finished if desired Make sure to season it pretty aggressively: mayonnaise tastes very flat