This video shows you how to use powdered egg from your food storage to make a delicious home made mayonnaise. If you don't have powdered eggs, you can use the same steps and just use a raw egg yolk instead (just omit the water from the recipe as it is only there to reconstitute the egg powder). Using egg powder in cooking is great because it's pasteurized so there is no more salmonella (which is especially good for cookie batters which kids can't help from tasting). We use a little black and decker food processor to mix our mayonnaise, but you can use a larger food processor, a blender, a hand wand style blender, or even a wisk if you have the elbow grease! This mayonnaise is tastier than store bought, you can control what ingredients go into it, and it is really easy to make and whips up in around 5 minutes. The recipe can be easily doubled, tripled, etc... but make sure you store the leftover mayo in the fridge and use it up in 3 - 5 days as this doesn't last as long as store bought (that is why we make smaller batches, so we don't waste any by having to throw it out).
Recipe from video:
- 1 Heaping Tbsp Powdered Egg
- 1 Tbsp Water
- 1 Pinch of Sugar
- 1/2 tsp Salt
- 1 Tbsp Lemon Juice
- 1/2 tsp Mustard (Dijon or Spicy Brown is our fav)
- 1/2 - 3/4 Cup Oil (Added really really slowly, watch the video to see what we are talking about).