Mason Jar Mayo
Posted by Alayne Gardner-Carimi on
Flexible and fresh, this mayo can be stored in the refrigerator for 10 days. Add some garlic or minced chiles and you have a homemade aioli.
Ingredients (makes 1¼ cup)
2 large egg yolks, room temperature + 1 additional yolk, as needed*
2 drops water
1 Tbsp vomFASS Grape Vinegar or lemon juice
¼ to ½ tsp coarse salt
1 cup vomFASS Grape Seed Oil (options: Extra Virgin Olive Oil, Sun Meadow Oil)
Additional seasonings, as desired (options: salt and pepper, garlic, Sriracha, minced chiles, herbs)
2 large egg yolks, room temperature + 1 additional yolk, as needed*
2 drops water
1 Tbsp vomFASS Grape Vinegar or lemon juice
¼ to ½ tsp coarse salt
1 cup vomFASS Grape Seed Oil (options: Extra Virgin Olive Oil, Sun Meadow Oil)
Additional seasonings, as desired (options: salt and pepper, garlic, Sriracha, minced chiles, herbs)
Directions
In a 1 pint mason jar with lid, combine 2 large egg yolks with 2 drops of water in your jar.
Add 1 tablespoon vinegar (or lemon juice), and up to ½ teaspoon coarse salt.
Whisk egg mixture (or shake vigorously in jar) until smooth, slightly fluffy, and lighter in color.
Add oil ⅓ cup at a time, whisking or shaking until combined and creamy before adding the next ⅓ cup.
Repeat with final ⅓ cup oil and shake until just set.
If your mayonnaise “breaks” and looks curdled, vigorously whisk (or shake) in an additional egg yolk.
*Use the freshest eggs possible with no blemishes or cracks. Wash eggs before separating yolks. If you are oncerned about the quality of available eggs, you can use pasturized egg product (¼ cup per yolk for up to 2 yolks).
In a 1 pint mason jar with lid, combine 2 large egg yolks with 2 drops of water in your jar.
Add 1 tablespoon vinegar (or lemon juice), and up to ½ teaspoon coarse salt.
Whisk egg mixture (or shake vigorously in jar) until smooth, slightly fluffy, and lighter in color.
Add oil ⅓ cup at a time, whisking or shaking until combined and creamy before adding the next ⅓ cup.
Repeat with final ⅓ cup oil and shake until just set.
If your mayonnaise “breaks” and looks curdled, vigorously whisk (or shake) in an additional egg yolk.
*Use the freshest eggs possible with no blemishes or cracks. Wash eggs before separating yolks. If you are oncerned about the quality of available eggs, you can use pasturized egg product (¼ cup per yolk for up to 2 yolks).
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- Tags: #aioli, #artisnaloil, #dressing, #extravirginoliveoil, #mayo, #mayonnaise, #oliveoil, #vinaigrette, #vinegar