Mediterraneanmayonnaise Recipes

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MEDITERRANEAN MAYONNAISE



Mediterranean Mayonnaise image

Thanks to the chefs at Martha Stewart *Living* for this one! All ingredients should be at ROOM TEMP before beginning.

Provided by Debber

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 11

3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt
1/2 cup canola oil
1 1/4 cups canola oil
1/4 cup extra virgin olive oil
2 tablespoons hot water
2 teaspoons lemon juice
1 teaspoon salt
finely chopped rosemary (or basil)

Steps:

  • Beat egg yolks on medium speed until slightly thickened.
  • Add lemon juice, mustard, salt; beat one minute.
  • Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
  • SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
  • Fold in water, lemon juice and salt.
  • Fold in rosemary or basil.
  • Serve at room temp; refrigerate leftovers for up to a week.
  • REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

Nutrition Facts : Calories 2002.8, Fat 223.9, SaturatedFat 19.5, Cholesterol 283.2, Sodium 2351.5, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 3.7

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