I've never used the cooked before so I really couldn't say. I use this recipe but I don't put quite as much mustard as the recipe calls for and I put a little more vinegar and lemon juice than it calls for and I throw in a dash of cayenne pepper. I like my mayo tart and just a little spicy.
This recipe tripled will give you a quart of mayo...for a triple recipe I use 2 teaspoons of dry mustard.
MAYONNAISE
2 egg yolks
1 tablespoon vinegar
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
1 cup oil
Salt to taste
Put the eggs, vinegar, lemon juice and dry mustard in the food processor and whip it for a second or two to mix it up good. With the processor running drizzle the oil into the eggs in a very thin stream until all the oil is in.
Add a pinch of salt and taste it to see if it needs more.
Some people like to spice their Mayo up a bit with cayenne.
Tip: Mayo keeps 4 weeks in the refrigerator as long as only CLEAN utensils are dipped in it. I put a "due" date on my jar just in case but Ive never had it last that long.
This recipe tripled will give you a quart of mayo...for a triple recipe I use 2 teaspoons of dry mustard.
MAYONNAISE
2 egg yolks
1 tablespoon vinegar
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
1 cup oil
Salt to taste
Put the eggs, vinegar, lemon juice and dry mustard in the food processor and whip it for a second or two to mix it up good. With the processor running drizzle the oil into the eggs in a very thin stream until all the oil is in.
Add a pinch of salt and taste it to see if it needs more.
Some people like to spice their Mayo up a bit with cayenne.
Tip: Mayo keeps 4 weeks in the refrigerator as long as only CLEAN utensils are dipped in it. I put a "due" date on my jar just in case but Ive never had it last that long.