Mayonnaise

I received this recipe from Rev. Master Rokuzan (now of South Carolina Buddhist Priory) many years ago when I first became Prior of Lions Gate.

-Rev. Master Kōten

Ingredients:

¼ cup cider vinegar
1 tsp prepared mustard
½ tsp salt
pinch black pepper
3 eggs*
1 ½ - 2 cups oil

*Be sure eggs are at least at room temperature: they can be warmed by placing them in hot water while getting other things together.

Method:

Combine vinegar, mustard, salt and pepper in blender: blend—any speed is fine. 

Add eggs; blend on high speed.  Pour the oil slowly through the hole in the blender lid, down into the centre of the egg mixture: continue adding oil until the “funnel” appearance in the centre of the mayonnaise has filled up. 

Turn the blender off immediately and don’t add any more oil.  The mayonnaise will thicken more readily if you place it in the freezer for ½ hour or so after putting it in the jar. 

 

The editor welcomes ongoing recipe contributions to the Newsletter.  Please send your vegetarian favourites to Meredith Midtdal, c/o the Priory.