FW: The best Mayonnaise Recipe!?

[Guest guest]

Here is a re-post of Viv Dickson’s recipe for mayonnaise. I use

a slightly different recipe, but use the same technique. This recipe is what

got me to buy a stick (immersion) blender, which I now use for everything!

Carol

CD 23 yrs  SCD 6 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Viv

Dickson

Sent: Monday, November 23, 2009 4:46 PM

To: BTVC-SCD

Subject: Re: The best Mayonnaise Recipe!?

Hi ,

The difference

between the cooked and uncooked kinds of mayonnaise has to do with the egg.

Some people are concerned about consuming raw egg because of the risk

of salmonella. My favourite recipe came with my " Bamix " brand

hand-held wand-style food mixer. I've been making my own mayonnaise for

at least 6 years, and no-one has ever gotten sick from the raw egg (my recipe

follows). They claim the dry mustard, vinegar and lemon juice act as anti-bacterial

agents.

Important note:

The Bamix blade is

situated on the bottom of the wand.

The following

recipe/instructions will work if you have a similar type of hand held blender

with a blade that sits on the bottom of the wand. It will NOT work with

a wire whip attachment. It will only work with the processing blade

situated on the bottom of the wand ( " B " blade if you own a Bamix).

This recipe is

simple, has excellent texture, and takes all of one minute to prepare.

All the ingredients

must be at room temperature, including the egg (let it sit on the

counter for 30 minutes).

1 egg (medium or

large, at room temperature)

1 tsp dry mustard

1/2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

(apple cider vinegar is fine)

1 1/4 cups oil

(they suggest Canola oil - but I use walnut oil)

Place all the

ingredients in a tall NARROW beaker or mixing jar (mine is 3 " in

diameter). Place them in the same order as listed above, so the egg is

at the bottom.

Place wand in the

BOTTOM of the mixing jar. Turn on and hold still for 12 seconds.

Count from 1 to 12 The purpose of this is to whip the egg

completely in the bottom of the container.

After 12 seconds,

simply raise the wand and push the oil down into the beaten egg. The

mixture emulsifies very quickly (like 20 seconds or less). If a little

unmixed oil remains on the surface, fold it in with a spatula.

Optional

ingredients: honey, garlic, pepper, chives, SCD ketchup, SCD-legal

pickle, fresh or dried parsley, parmesan, dill, olives. I would prepare

them separately and fold into a serving size portion.

Optional

ingredients add variety.

Honey = MIRACLE

WHIP like flavour.

SCD tomato paste

& pickle = THOUSAND ISLANDS

Fresh/dried parsley

& garlic - RANCH

Garlic, parmesan

& Krivelshire sauce (on another post of mine) = CAESAR

SCD yoghurt &

dill = CREAMY DILL

Dill pickle &

chopped olives = TARTAR SAUCE.

The possibilities

are endless!

I keep my

mayonnaise in the coldest part of the refrigerator for about 20 days.

I've never smelled it go " off " . **smile**

Vivien

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