How to balance out sourness of lemon juice, specifically in a mayonnaise?
I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's not terribly overmuch, but it could definately stand for a bit less.
- 1 egg yolk
- 1.5 dl oil
- Juice from 1/3 lemon
- Salt n pepper
Can I go with some honey, or will this simply make it disgusting? I realize this wouldn't neutralize the sourness, but simply mask it. Any ideas? :)
To balance acidity, add sugar. It's how most mayonnaise manages to be acidic enough to prevent bacteria growth (pH 4.6 or lower), while still having a balanced and edible flavor.
You might get an edible result with honey, but sugar is more of a neutral flavor, so I would use that first. Using a jigger of Dijon mustard is not beyond the pale, as well... might help hide the acid, to a lesser extent.