Homemade Mayo. Nothing special, I know. An egg yolk, tsp of dijon mustard, tsp of vinegar, a squeeze of lime juice and salt to taste. What was special was the 8oz (225g) of veggie oil infused with 1/2oz (15g) of dried red pepper in an ISI cream whipper with two NO2 canisters. Put all of the ingredients in a tall container (a Mason jar will do) and blend with an immersion blender. Simple, quick and tasty. If you want to create quick infused oils or liquors, invest in an ISI cream whipper. It will be the best 50-60 dollars you can spend.
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