Tuesday, August 9, 2016

Mayonnaise in 30 seconds - Real Italian Kitchen - Episode 109

I bet most of you who are researching how to make Mayonnaise at home have never made it before, and after watching this video recipe you'll never want to buy it again.

It takes longer to tell you what the ingredients are then it takes to actually make it.

You can feel good about this Mayonnaise because you can choose the quality of the ingredients you are putting in it (Remember my slogan? "You made it, so you know what's in it!").

I chose pasture raised locally sourced eggs, organic lemon, organic sunflower seed oil, sea salt. I ate a lot of it, and I know it's full of fat, but at least it's PRESERVATIVES FREE and it doesn't have any weird ingredients in it that I can't pronounce..!

For the visual aid watch the video I linked above!

Here's a list of the ingredients with the conversion in grams and cups. 

-250ml (3/4cup) Peanut or Sunflower seed oil
-1/2 teaspoon of salt
-1tbsp or freshly squeezed lemon
-1 whole egg, at room temperature.


-Some kind of immersion blender/hand blender. Mine is a Cuisinart Smart Stick, sometimes they are called "wands".
-You'll also need a container with tall walls, what you usually use for whipping cream should work fine.

For the step-by-step just watch the video, skip to the 1:00 minute mark and watch the 30 seconds it takes me to whip this thing together!

Please remember that since the egg is raw, the life of your homemade Mayo will be short, even if kept in the fridge. Consume within 2 or 3 days. If it smells funky or tastes acidic, throw it out.

When I make mine, I usually share it with my neighbors, cause my husband and I are not big sandwich eaters anymore (you know, cause I had to go gluten free..).

I hope you'll try this and if you do please feel free to share some pictures on the Real Italian Kitchen FB, twitter or Instagram page, tag me or #realitaliankitchen


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