How to Make Mayo at Home ?
- Women`s Corner
- December 23, 2020
If you want to be sure your mayo is gluten-free, you can make your own at home. For homemade gluten-free mayo, you need the following :
Ingredients:
- 1 large egg
- 1 cup (236 mL) of mild-flavored oil, such as canola, avocado, grape seed, or safflower
- 1 Tablespoon (15 mL) of vinegar (e.g., white, red wine, apple cider)
- 1 teaspoon (5 mL) of lemon juice
- 1/4 teaspoon of salt
- additional spices like black or white pepper, Dijon mustard, mustard seed, celery seed, or a pinch of sugar (optional)
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Method : In a small kitchen appliance , blend the egg for about 30 seconds. Next, add the vinegar and salt and blend for an additional 30 seconds. Slowly blend within the oil a couple of drops at a time. If you add an excessive amount of oil too quickly, your mayo might not thicken properly. Stir within the juice and any additional spices you'd wish to add. Although it’s fine to experiment with differing types of oils and vinegars in your homemade mayo, make certain to avoid using rice or malt vinegar, as they'll contain gluten or became cross-contaminated.
Since the eggs utilized in this recipe are left raw, it's going to be best to use pasteurized eggs to limit any risk of gastrointestinal disorder. To prevent your homemade mayo from spoiling, store it within the refrigerator at 40°F (4.5°C) or below. Most homemade mayo stored within the refrigerator are often used safely for up to 14 days. However, if you notice a rancid smell, mold, or a sudden change within the color of the mayo, it’s best to throw it out.
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