Ingredients
-
3
-
1
-
1/2
-
1
-
1/2
-
1 1/4
-
1/4
-
2
-
2
-
1
-
-
-
-
-
Directions
Mediterranean Mayonnaise, Thanks to the chefs at Martha Stewart *Living* for this one! All ingredients should be at ROOM TEMP before beginning , Debber, I think I was too impatient, and the mayonnaise didn’t set I love the color and the flavor and don’t fault the recipe It’s me pouring the oil too fast Great taste! I will still use it, so all is not lost Thanks for posting I will have to try it again sometime!
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Steps
|
1
Done
|
Beat Egg Yolks on Medium Speed Until Slightly Thickened. |
|
2
Done
|
Add Lemon Juice, Mustard, Salt; Beat One Minute. |
|
3
Done
|
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). |
|
4
Done
|
Slowly Pour in Remaining Oils in a Steady Stream, Beating Until Incorporated (about 10 Minutes). |
|
5
Done
|
Fold in Water, Lemon Juice and Salt. |
|
6
Done
|
Fold in Rosemary or Basil. |
|
7
Done
|
Serve at Room Temp; Refrigerate Leftovers For Up to a Week. |
|
8
Done
|
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. |
