Wednesday, May 9, 2012
One thing I have been wanting to make with our fresh eggs is homemade mayonnaise. After three attempts with different recipes, I finally found one that worked perfectly. The key to making great mayonnaise is in the technique. I found that using my Kitchen Aid stand mixer with a whisk attachment worked best in getting the proper consistency.
1 whole egg & 2 egg yolks
1 tbsp of fresh lemon juice
1/2 tsp of salt
1 1/2 cups of vegetable oil
First whip the eggs for 30 seconds. Then add the lemon juice and salt. Whip for another 30 seconds. Now very, very slowly, in a thin stream, pour the vegetable oil in the bowl while mixing on high speed. This step is extremely important to help the ingredients emulsify and to get the right consistency of the mayonnaise. The mayo could be stored in the refrigerator for several days.
Finally! Our first fresh salad made completely from our garden!
Arugula, lettuce and radishes were our first veggies to come up and were absolutely delicious and fresh.
We wait all year to skip supermarket vegetables and have only our own.