Quote:
Originally Posted by gumby013
Here you go!
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 egg yolk
1 whole egg
1 teaspoon fine grain salt
1 teaspoon dry mustard
1/4 teaspoon sugar
1 1/2 cup safflower oil
1/2 cup white truffle oil
Add all ingredients except oils to a food processor. Pulse to combine. Turn the food processor back on and stream the oils in from a squeeze bottle. Should take about 1 minute to get all the oil in. The mayo should form quickly and you shouldn't need to run the food processor more than a few seconds after the last of the oil has been added. Let it stand at room temperature for few hours and then refrigerate. Letting it stand will help meld the flavors.
And don't worry about the raw egg in the recipe. The pH is way too high for any bad stuff to grow.
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I am definetely going to try this out. Truffle oil is yummy to cook with, we make an awesome cream cheese/truffle oil and paste stuffed brie, baked in philo dough that is yummy on vegi crackers. Can't wait to try the mayo, thanks Jeremy