how can i make homemade mayonaise?

Answer 1

I highly RECOMMEND using an egg substitue in homemade mayonaise or salad dressings. I've known people that got very sick from raw eggs in dressings. Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems.

MAYONAISE:
egg substitute to equal 1 egg
1 teaspoon prepared mustard
cayenne pepper
1/4 teaspoon salt
1 cup Canola oil
3 teaspoons fresh lemon juice
Put the egg substitute, mustard, cayenne pepper and salt in a blender; blend at high speed for about 20 seconds. Gradually add the oil through the top of the blender, while blending, in droplets at first, blending until all the oil has been blended with the egg and mayonnaise is thick and creamy. Blend in lemon juice just until mixed.

Answer 2

1

Answer 3

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 4

You need :
- 1 egg yolk
- 1 tablespoon of Dijon Mustard
- 1 teaspoon of red wine vinegar
- vegetable oil
- salt and pepper

1. Mix the egg yolk with the mustard, the vinegar, the salt and the pepper.
2. Add in the oil little by little. Do it with a whisk and with lots of energy ! Stop adding oil when you have enough mayonnaise (if you want a big bowl, just double the ingredients).

Tips :
* to tell if you did it right, a teaspoon should be able to stand in the middle of your bowl.
* because real mayonnaise is made with raw egg, you can only keep it in your fridge for 2-3 days (and apply cling film in contact with the mayonnaise so that it doesn't "oxydate").
* you can add all sorts of herbs according to what you want to eat your mayonnaise with. For exemple : chopped parsley, paprika, etc.

Answer 5

Here's a link that will help you. There are a lot of different recipes for mayonaise, but there's an original one that I'd recommend. Try the basil one, also...

Bonne apetite!

Answer 6

if you have a blender or food processor start with about 5 eggs turn the machine on low and slowly start adding vegetable oil until it binds and becomes mayo add oil until you reach desired consistency. Mayo is very simple to make but not really practical unless you are doing it to flavor your mayo. example garlic and herb mayo etc even then just mixing your additions to regular mayo will serve the same purpose.

Answer 7

You've already gotten decent recipes. The key is to be very patient when streaming your mild oil (ie: canola, safflower) into the egg in your blender of food processor. DO NOT get in a hurry or it will "break" on you. Yuk. Do it nice and slowly and you will be rewarded w/ the best-tasting mayo you've ever had!

Answer 8

I understand its made from raw eggs whisked thoroughly with lemon juice.,olive oil and vinegar .But I still think buying ready-made is more convenient and last longer becos you dont use much at one go and its not worth making it yourself., and moreover the ready-made contained preservative and make the mayonaise last longer.

Answer 9

two large egg yolks (you can use pre-pasteurized)
3 tablespoons of lemon juice
1/4 teaspoon salt
a pinch of white pepper
and 1 cup oil
optional*1/2 tsp mustard*

Blend it in a food processor and enjoy

Answer 10

there is a good rec. on the side of some mayonaise jars. try that.
but i must say it is good