few things about making homemade mayo.
- If you are concerned about bacteria, you can "cook" the yolk in the lemon juice. Whisk the yolk with the lemon juice, salt (terragon if you like) over a double boiler with the simmering water down below. Don't cook the yolk though! The resulting mayo will be bit soft but that's okay.
Same with making Hollandaise Sauce. Difference is you use clarified butter not oil.- CRISCO??
- I use mostly canola oil. It doesn't have a flavor. And I use a bit of olive oil for subtle taste. you can try roasted sesame oil for flavor too.
- if mayo is too thick, you can whisk in a tiny amount of water to loosen it up. yolk act as an emuslifier so that the oil and water will stay mixed.
- Sometimes, I season the oil with garlic. Other times, I season mayo with wasabe mustard... Once you make home made mayo, you don't want to be buying the stuff in the jar.
pommes de frita with mayo yummo!!!
smilingcat
I wash my eggs before cracking them to minimize the presence of any bacteria. Also, be sure to keep the mayo in the fridge and use it within a couple of days.
I use olive oil. It doesn't turn the mayo green, but it does give it a strong olive oil flavor. That's not a negative as far as I'm concerned. If you want something milder, you could use part olive oil for flavor and part something more neutral to finish it.