What is the best recipe for homemade mayonnaise?

Answer 1

"Recipe: Homemade Mayonaise

1 egg
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. sugar
2 Tbsp. lemon juice
1/2 cup olive oil
1/2 cup vegetable oil

Combine egg, mustard, salt, sugar and lemon juice in blender container; top
with cover, and process until smooth. Combine oils. With blender running on
high speed, gradually add 1/4 cup oil in a slow, steady stream, processing
until well blended and thickened. Spoon mayonnaise into a non-metal
container; cover and store up to 5 days in refrigerator. Yield: 1-1/4 cups.

VARIATIONS: Herbed Mayonnaise: Substitute 2 Tbsp. white wine vinegar for
lemon juice. Stir the following herbs into mayonnaise before chilling: 2
Tbsp. chopped fresh parsley, 2 Tbsp. chopped fresh chives, 1 Tbsp. chopped
fresh basil, and 1 Tbsp. chopped fresh tarragon. Yield: 1-1/4 cups.

Parmesan Mayonnaise: Omit mustard, salt and sugar. Combine egg, 3 Tbsp.
grated Parmesan cheese, and lemon juice in blender. Proceed as directed
above. Yield: 1-1/4 cups."

Answer 2

I love mayonnaise. Here are two of my favorites;

I've been using this recipe since 1977

Mayonnaise

3 eggs
¼ c. cider vinegar
½ tsp. salt
1 tsp. dry mustard
2 2/3 c. oil

Combine eggs (turn on blender and start blending eggs); while still blending add vinegar, salt and dry mustard. Blend together at least one full minute, (this is important do not cut the blending time short). Gradually add oil very slowly (while mixture is still blending), but continuously. Blend until all of the oil is incorporated. It will require that you stop the blender and scrape down the sides and stir vigorously. Turn on blender again and continue blending, you may have to do this several times; as it is important that all the oil is completely incorporated. It should be very thick when finished. Store in a tightly sealed jar. Mayonnaise must be stored in a refrigerator.

Yield: 3 cups

Basil mayonnaise

2 egg yolks
1/4 tsp. of salt
1 c. extra-virgin olive oil
2 Tbl. freshly squeezed lemon juice
black pepper
8 leaves of basil

Let the yolks warm to room temperature and then, using a metal whisk, beat them with the salt in a bowl until they are creamy and light. Begin beating in the oil in a stream of droplets, until the mixture becomes stiff. Thin it with some of the lemon juice and continue until both the oil and the lemon juice are used up. Add a few twists of a pepper grinder and more salt, if desired. Finally, tear the basil into tiny bits with your fingers, stirring these immediately into the mayonnaise. Then let this sit in a cool place for a half hour or so before using.

Enjoy

Answer 3

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 4

Title: The Best Mayonnaise And Variations
http://recipes.chef2chef.net/recipe-archive/10/062845.shtml

Answer 5

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 6

INGREDIENTS:

* 2 egg yolks
* 3/4 teaspoon salt
* 1/2 teaspoon powdered mustard
* 1/8 teaspoon sugar
* Pinch cayenne pepper
* 4 to 5 teaspoons lemon juice or white vinegar
* 1-1/2 cups olive or other salad oil
* 4 teaspoons hot water

PREPARATION:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.

(Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise-

Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Answer 7

HOMEMADE MAYONNAISE

1 c. oil (Canola, Olive or other)
1 tsp. Dijon mustard
1 egg
2 tbsp. vinegar or lemon

Put mustard, vinegar and 1 egg into blender. Blend together on low for a minute or less. Take oil and pour into blender very slowly while running it on slowest speed - just a thin trickle of oil. Result - mayonnaise - homemade.

If ingredients can't coagulate, pour contents out of blender. Crack one more egg into blender and very slowly while blender is on lowest speed, pour ingredients back into blender. Keep refrigerated and use promptly

Answer 8

this is a recipi from a site i found ive added the link below for u
All you need are two large egg yolks, 3 tablespoons of lemon juice, 1/4 teaspoon salt, a pinch of white pepper, and 1 cup oil. I ran out of lemon juice last night (I just keep running out of ingredients), so I used about 1 tablespoon lemon juice and 2 tablespoons of lime juice. I also froze the two large egg whites in ice cube trays for later use. For the oil, I used extra light olive oil because of its very faint (almost nonexistant) flavor and nutritional and health properties.

Answer 9

All answers are OK but I would like to emphasise, use it immediately and do not store it!! Raw eggs and Salmonella!!

Answer 10

I found this recipe most useful.