Rich Balsamic Mayonnaise

Page 289

| Course Type: Condiments

(1 review)

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Recipe Review

I have only made mayonnaise once before and that was garlic mayonnaise in a food processor. I'm not the best whisker in the world so says my daughter. I think I get to eager.

Anyway my first attempt resulted in a very thin product. Even after switching to an immersion blender and beating an additional five minutes I still had a thin mess.

I couldn't stand wasting my olive oil and also didn't want to be beat by some mayonnaise......So I got out another bowl, added another egg yolk, and a pinch of salt, and begin whisking once again. I slowly drizzled in my thin mess a little at a time and was thrilled when I began having a thicker product looking more and more like mayonnaise should, except for the color the balsamic and Dijon lent to the mayonnaise.

I ended up with a mayonnaise I was very proud of and it tasted great on the salt roasties from page 237-238.

If you decide to make one of the mayonnaises in this book be sure and read and re-read the note on page 290.

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