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--- recipes:good_eats_mayonnaise [2016/12/12 11:06] – created jmarcos
+++ recipes:good_eats_mayonnaise [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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+{{ :recipes:good_eats_mayonnaise.jpeg?direct&200|}}
+====== Good Eats Mayonnaise ======
+/* Description */
+[[http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html | Good Eats | The Mayo Clinic]]
+<WRAP right>{(rater>id=100|name=Good Eats Mayonnaise|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 1+ Cup||
+|**Prep:** 0:10|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 1 egg yolk*
+  * 1/2 teaspoon fine salt
+  * 1/2 teaspoon dry mustard
+  * 2 pinches sugar
+  * 2 teaspoons fresh squeezed lemon juice
+  * 1 tablespoon white wine vinegar
+  * 1 cup oil, safflower or corn
+====== Directions ======
+  - In a glass bowl, whisk together egg yolk and dry ingredients.
+  - Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
+  - Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
+  - Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
+  - Continue whisking until all of the oil is incorporated.
+  - Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
+====== Notes ======
+  * **RAW EGG WARNING;** Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
+  * Leaving the mayonnaise out at room temperature will actually kill harmful bacteria.  Don't skip this step!
+  * If your mayo happen to break, all is not lost. To fix a broken mayonnaise, whisk an egg yolk in a bowl until it is frothy. Slowly add the broken mayo to the egg yolk, whisking until incorporated.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Condiment GoodEats }}
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+/*
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+~~DISCUSSION~~