Thursday, April 9, 2015

Olive oil mayo and horseradish sauce

I promised to post this a while ago. This is the basis for many sauces and can immediately improve any meal.
The recipe is very simple. But it does require some kind of a blender.



INGREDIENTS:
1 egg
1 lemon
1 tsp ground yellow mustard
1/3 tsp salt
1 cup olive oil


PREPARATION:
Put all of the ingredients except the olive oil in a blender. Add in one third of the olive oil and blend shortly. Then add in the rest of the olive oil as slowly as you can while blending. An emulsion will start to form and thicken. When you added all of the olive oil the mayo is finished. Put it in a fridge and use it up in maximum 5 days.
When using home grown eggs you don't have to pasteurize them, but when using store bought you do. Instructions on how to pasteurize eggs without coagulation can be found online.

Also I want to add that the oil you use doesn't have to be olive oil, especially if you are not accustomed to it. But up until now olive oil is the only oil I can get that is cold pressed and not processed.

1 comment:

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