mayonnaise?

Question

anybody know how to make mayonnaise

Answer 1

Here is a recipe with step by step instructions and pictures

http://www.cookingforengineers.com/article.php?id=43

Answer 2

Sure. Mayonnaise is an emulsion of egg yolk, vinegar and vegetable oil (at its very core.. you add other stuff for flavor), whipped together very carefully. The mustard powder also helps to emulsify the mixture, but you still have to take care to keep whisking and add the oil very, very slowly.

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Yes, room temperature -- the acid in the vinegar acts to kill bacteria, but it only works well when warmer than in the fridge. I've found that it lasts longer than a week, but since this is a recipe put out by the Food Network, their law department doesn't want the liability of recommending you keep it around very long.

Answer 3

Chapman's Mayonnaise


2 Egg yolks
1 c Oil
1/2 Lemon; juice of
2 ts Tarragon vinegar
Seasonings

Method: beat eggs first, add oil drop by drop till
half used, then faster. Then add acid slowly,
beating all the time. May add whipped cream or not
as desired; add seasonings. Will not curdle if
this method is used. Store in refrigerator

Answer 4

INGREDIENTS:

* 1 egg or egg substitute to equal 1 egg
* 1 scant teaspoon prepared mustard
* cayenne pepper, optional
* 1/4 teaspoon salt
* 1 cup Canola oil
* 3 teaspoons fresh lemon juice

PREPARATION:
Put the egg or egg substitute, mustard, cayenne pepper (if using), 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.

http://southernfood.about.com/od/saladdressings/r/bl80620a.htm

Answer 5

Make Easy Mayonaisse
1/2 cup herb or cider vinegar
1 egg
1 tsp honey
1/2 tsp seasalt (optional)
1 1/2 cups vegetable oil

Blend the first 4 ingredients well. Then add the oil slowly and continue to blend till the mixture is thick. Place in a covered bottle or jar,and let stand for an hour at room temperature. Then refrigerate till needed.

Homemade Mayonnaise (recipe from 1983)
3 egg yolks
1/2 tsp salt
1/2 tsp sugar
1/4 tsp dry mustard
1 1/2 cups salad oil
1 Tblsp cider vinegar
1 Tblsp lemon juice

In a small bowl with mixer at med speed, beat egg yolks, salt, sugar and dry mustard 2 minutes. Continue to beat and gradually add 1/2 cup salad oil. 1/2 tsp at a time, until mixture is smooth and thick.
Gradually beat in vinegar and lemon juice, then beat in remaining salad oil, 1 Tblsp at a time until the oil is absorbed and mixture is smooth.
Cover and refrigerate. Use within 1 week. Makes 2 cups

Easy Blender Mayonnaise (recipe from 1961)
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons vinegar
1 cup salad oil

Break egg into blender container. Add mustard, salt and vinegar. Add 1/4 cup of the oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream. Makes 1 1/4 cup.

Homemade mayonnaise may be flavored to taste like garlic or herbs. Lemon juice may be substituted for vinegar. Half olive oil and half corn oil or peanut oil makes a delicious dressing.

Mayonnaise Dressing (Recipe from 1937)
1 cup salad oil
1 egg yolk
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons vinegar or lemon juice

Add well the seasonings to the egg yolk with 1 teaspoon lemon juice or vinegar and beat well, adding 1 teaspoon salad oil at a time until mixture thickens, after which oil may be added more rapidly. thin with lemon juice or vinegar when necessary. The white of the egg may be beaten stiff separately, and folded in last.

Answer 6

i usually make it as thus ; yoke of egg a little mustard slowly stir in cooking oil (olive oil if u prefer) the secret is in the stirring not too much too quickly

Answer 7

NO i hate mayonnaise it is soo nasty

Answer 8

eggs and veg oil a think

Answer 9

egg yolks oil lemon salt and pepper

http://allrecipes.com/advice/coll/all/articles/474P1.asp

Answer 10

http://hugs.org/Mayonnaise.shtml

http://homecooking.about.com/od/saladrecipes/r/blcon64.htm

This link has different recipies for flavored mayo:
http://www.cdkitchen.com/recipes/cat/507/0.shtml