Third time lucky with this after 2 prior failed attempts. Did this while waiting for mw to finish her afternoon nap.
Seems like the critical success factors are:
* don't rush. The prior 2 times, I was rushing around, cooking a complete meal. I also tried using a hand held food processor.
* Mix by hand and watch carefully.
* put the bowl in the sink (possibly with a towel on the base). That way you can use vigorous hand action and not worry about the bowl or stuff spilling out.
Anyway, here's what I did (tastes good btw).
1. One raw egg yolk + teaspoon of djion mustard + a dash of vinegar + fine salt.
2. mix well for 20 secs or so, stirring vigorously.
3. really just add the oil drop by drop. Do not disbelieve the instructions you see on the internet. Stir vigorously all the while to incorporate.
4. After about 50 drops or so, the mixture should look smooth and creamy. Only then can you add the oil faster.
5. keep on adding oil and stirring. Stop when the mixture gets thick and smooth (basically like the end product).
6. Add lemon juice to taste.
Apparently, if the oil and egg mixture separate and do not emulsify in step 4/5, you can recover it. In another bowl, add a bit of water (tablespoon). Then treating the failed mixture as though it was the oil, and the water like it was the egg yolk, repeat the procedure from 3.
Seems like the critical success factors are:
* don't rush. The prior 2 times, I was rushing around, cooking a complete meal. I also tried using a hand held food processor.
* Mix by hand and watch carefully.
* put the bowl in the sink (possibly with a towel on the base). That way you can use vigorous hand action and not worry about the bowl or stuff spilling out.
Anyway, here's what I did (tastes good btw).
1. One raw egg yolk + teaspoon of djion mustard + a dash of vinegar + fine salt.
2. mix well for 20 secs or so, stirring vigorously.
3. really just add the oil drop by drop. Do not disbelieve the instructions you see on the internet. Stir vigorously all the while to incorporate.
4. After about 50 drops or so, the mixture should look smooth and creamy. Only then can you add the oil faster.
5. keep on adding oil and stirring. Stop when the mixture gets thick and smooth (basically like the end product).
6. Add lemon juice to taste.
Apparently, if the oil and egg mixture separate and do not emulsify in step 4/5, you can recover it. In another bowl, add a bit of water (tablespoon). Then treating the failed mixture as though it was the oil, and the water like it was the egg yolk, repeat the procedure from 3.
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| Afternoon snack with carrot sticks and mayo |
PS. This is probably the basic recipe. Lots of people add herbs etc into it. But you do it at the end together with the lemon juice.
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