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Categories:
olive oil canola oil porcini mushrooms egg egg yolk mustard lemon juice salt freshly ground black pepper
Viewed: 61 - Published at: 2 years agoIngredients
- 3/4 cup pure olive oil
- 3/4 cup canola oil
- 1/2 ounce dried porcini mushrooms
- 1 large egg (see Note)
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Method
- Blend the oils and set aside.
- Bring 1/2 cup water to a boil in a small saucepan and add the mushrooms.
- Remove from the heat and set aside to steep for 10 minutes to reconstitute.
- Place the egg, yolk, mustard, lemon juice, salt, and pepper in a food processor.
- Lift the mushrooms out of the water and gently squeeze out as much water as possible over the sink.
- Set aside the mushroom water left in the pan.
- Roughly chop the mushrooms and add to the food processor.
- Puree the mixture and, with the machine running, slowly add the blended oils in a thin, steady stream to make an emulsion.
- Spoon 2 tablespoons of the lukewarm mushroom water off the top and add in a steady stream while the machine is running.
- The mayonnaise can be used immediately or covered with plastic wrap and refrigerated for up to a week.
