How can i make mayonnaise at home?

Answer 1

Lots of good recipes. The only thing I can do is give you the one important secret.

When you make mayo, it needs to be whipped extremely fast and constantly scraped down. You can do it in a blender, but a food processor is best. You need to add the oil in a steady stream and go very slowly adding it in. Take your time because the emulsifying is what makes the mayonnaise turn out right. It usually takes me 10 mins to add in all of my oil, but the results are totally worth it.


Massiha's recipe is pretty close to mine. I just add in a little curry or ginger if I want it to serve with meat.

Answer 2

BASIC MAYONNAISE

2 egg yolks
1 cup of canola oil (olive oil will work, but the end result will taste oily)
1 teaspoon of dijon mustard

Combine egg yolks and mustard in a bowl. Very slowly, add a small amount of the canola oil to the mixture in the bowl. Rapidly whisk the canola oil into the yolk/mustard mixture until the oil is completely incorporated. Once you have the emulsion (it should look like mayonnaise, and not be separating), slowly add the remaining canola oil into the bowl, whisking rapidly.
If you got the emulsion right off the bat, before adding more oil, you should now have a bowl of your very own homemade mayonnaise. Add salt to taste and store in a mason jar. This mayonnaise will keep for up to 5 days.

Answer 3

Title: Mayonnaise
Categories:
Yield: 1 Servings

1 c Salad oil
1 Egg
-=OR=-
2 Egg yolks
2 tb Lemon juice
-=OR=-
2 tb Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until
slightly thick; add 1 teaspoon oil at a time
beating well after each addition, until 1/3 cup
has been added. Add a few drops lemon or vinegar.
The mixture should be quite thick and perfectly
smooth. If it isn't you added the oil too quick or
didn't beat it enough. Continue to add the oil and
acid alternately until it's used up. Add
seasonings to taste. Store covered in the
refrigerator.

Hope this will help :)

Answer 4

Home Made Mayonnaise Recipe

Here is cooked mayonnaise. You can use either lemon juice or vinegar. You
can use your choice of vinegar for different tastes.

Ingredients:
a.. 3 egg yolks
b.. 2 tablespoons lemon juice
c.. 2 tablespoons water
d.. 1 teaspoon white sugar
e.. 1 teaspoon dry mustard
f.. 1/2 teaspoon salt
g.. 1 pinch ground black pepper
h.. 1 cup vegetable oil
Directions:
1.. In small saucepan, stir together egg yolks, lemon juice, water, sugar,
mustard, salt and pepper until thoroughly blended. Cook over very low heat,
stirring constantly, until mixture begins to bubble around edges. Remove
from heat and allow to cool for 5 minutes.
2.. Pour into blender container; cover and blend on high speed. While
blending, very slowly add oil. Blend until thick and smooth. Occasionally,
turn off blender and scrape down sides of container with rubber spatula, if
necessary.
3.. Cover and refrigerate until chilled.

Answer 5

All ingredients must be at room temperature so leave them out overnight.

1 cup oil (sunflower is best)
1 egg (leave out one extra egg in case the mayo doesn't take)
2 buds garlic crushed (optional but gives it a great zest)
1 teaspoon powdered mustard (keen's) DO NOT use liquid mustard.
salt and pepper to taste

You'll need a classic blender - hand blenders work, but they screw it up more often.

Put your egg, garlic, mustard, salt and pepper and about 1/4 of the oil - start blending slowly and increase to medium-high speed.

Through the hole in the cover of the blender, as it is blending, gradually pour in the rest of the oil.

You will see the mayo begin to take and turn solid. If it does not after about 30 seconds, take that extra egg you had out and throw that in - it should work.

Have fun!

Toodles

Answer 6

Martha Stewart has recipe for that and also for home made marshmellows
all mayo is :


Oil
egg whites whipped
bit o salt for taste

but without recipe don't know amounts

Answer 7

Put egg yolks, vinegar in a blender and slowly add oil while the blender is on. Really good using olive oil.

Answer 8

Go to topsecretrecipes.com and there is a recipe for Hellmann's real mayo.

Answer 9

Wait a minute...THAT'S NOT MAYONNAISE!

Answer 10

the first recipe is the best on here....i have one from culinary school when i find it i will email it to you....the guy who said leave it out over night is crazy, never leave eggs out over night....for mayo though its best to use pasturized eggs since ur eating them raw....i will get back with you and my recipe.