{"id":72,"date":"2008-04-17T01:43:37","date_gmt":"2008-04-17T08:43:37","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/lars-mayonnaise\/"},"modified":"2018-01-17T06:59:57","modified_gmt":"2018-01-17T13:59:57","slug":"mayonnaise","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/mayonnaise\/","title":{"rendered":"Mayonnaise"},"content":{"rendered":"

A Little Personal History:<\/h2>\n

Making classic mayonnaise can be a challenge, even for the experienced. If your timings off a bit it often curdles, yet it does gets easier with practice. For this reason, my preferred method, when someone who’s never made it asked how … use a blender. Nevertheless, for those wishing to perfect their culinary skills, I’ve also included the classic method\u00a0 \ud83d\ude09<\/p>\n

Description:<\/h2>\n

Mayonnaise is a smooth sauce made from oil and the yolk of eggs. Mustard is a good emulsifier and is frequently added in addition to flavor. Lemon juice adds flavor and it acidity is necessary for the emulsion to properly form. The oil used is normally of a flavorless variety (I.e. sunflower oil or canola oil), but I’ve used olive oil for a stronger flavored sauce.<\/p>\n\n\n\n\n\n\n\n
Categories:<\/td>\nSauce<\/td>\n<\/tr>\n
Servings:<\/td>\n1+ cup<\/td>\n<\/tr>\n
Time:<\/td>\n\u2013 Preparation:\u00a0\u00a0 10 minutes (Blender)
\n\u2013 Preparation:\u00a0\u00a0 20 minutes (Classic)<\/td>\n<\/tr>\n
Equipment:<\/td>\nMeasuring cups and spoons, Blender or metal mixing bowl, whisk, mason jars and tops<\/td>\n<\/tr>\n
Difficulty:<\/td>\nEasy (Blender), Difficult (Classic)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/h2>\n