After Making this easy homemade mayo, youll never go back to store bought ever again. Change up the flavor by adding garlic, cumin, sriracha or other herbs and spices.
1-1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/4 cup canola oil
1/2 teaspoon grated lemon zest
1 small baguette
4 slices cooked bacon
1 cup lightly packed arugula or spinach
1 tomato, sliced
4 hard-cooked eggs, halved length wise
To make the mayo, mix all the mayo ingredients except the oil in a small warm dry bowl with an electric mixer
at medium speed 1 minute or until thick and foamy. Continue beating and slowly begin adding the oil drop by drop in a very thin stream. When about half of the oil has been added, the mayonnaise will begin to thicken. At that point, the oil can be added at a slightly faster rate until complete. Stir in the lemon zest. (Mayo can be stored in the fridge for up to a week.) Slice the top 1/3 of the baguette almost off and open like a book. Remove all but 1/2- inch of the inside bread to create a shell. Slather with mayo and layer with bacon, arugula, tomato and eggs. Tightly wrap in plastic wrap and refridgerate 1 to 6 hours. Cut cross wise to serve.
serves 4.
Ill post more recipes later...
Lemon Mayo
1 egg yolk
1-1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/4 cup canola oil
1/2 teaspoon grated lemon zest
1 small baguette
4 slices cooked bacon
1 cup lightly packed arugula or spinach
1 tomato, sliced
4 hard-cooked eggs, halved length wise
To make the mayo, mix all the mayo ingredients except the oil in a small warm dry bowl with an electric mixer
at medium speed 1 minute or until thick and foamy. Continue beating and slowly begin adding the oil drop by drop in a very thin stream. When about half of the oil has been added, the mayonnaise will begin to thicken. At that point, the oil can be added at a slightly faster rate until complete. Stir in the lemon zest. (Mayo can be stored in the fridge for up to a week.) Slice the top 1/3 of the baguette almost off and open like a book. Remove all but 1/2- inch of the inside bread to create a shell. Slather with mayo and layer with bacon, arugula, tomato and eggs. Tightly wrap in plastic wrap and refridgerate 1 to 6 hours. Cut cross wise to serve.
serves 4.
Ill post more recipes later...
