How do I make Mayonnaise ?

Answer 1

Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:


2 egg yolks

1 whole egg

1 Tbl. French style mustard

grind of black pepper, or bit of white or red

pinch of salt

juice of lemon


Turn on food processor, and let run for 10-15 seconds. Then, while still running, dribble in:


2 cups oil.


Use corn, peanut or other oil. For the distinctive taste, some or all of the oil can be olive. Be careful though, in a Mayonnaise made with all olive oil, if the oil is the least bit heavy the Mayonnaise will be a heavy thing indeed.


When all the oil has been added, shut off the machine and taste the Mayonnaise. You might want to add a bit more lemon juice or salt.

Answer 2

Making Mayonnaise

One of the greatest benefits of making your own mayonnaise is that homemade mayonnaise has more neutral flavor than the store-bought varieties. Adding raw garlic to your mayonnaise turns it into another sauce called, Aioli .
1 To make 1 cup of mayonnaise you will need 1 cup of light olive oil, 1 egg, 1 lemon, pinches of salt and pepper, and water to thin the mayonnaise. Often people will add mustard to their mayonnaise recipes, as well as different kinds of vinegars rather than using lemon juice.

2 Separate the eggs. You do not need the white (albumin ) part of the egg for this process. Save the whites (if you desire) for other recipes.

3 Egg yolks contain a natural emulsifier , lecithin , and are used to thicken and bind sauces, as well to bind ingredients in baking.

4 Juice the lemon. The lemon will lend acid to the mayonnaise. Acid helps flavor the mayonnaise, as well as fending off any bacteria that wants to live in the eggy mixture. For this amount of mayonnaise, you will want between 1 and 2 tablespoons of fresh lemon juice, depending on how acidic your palette is.

5 Combine salt and pepper, lemon juice, and egg yolk in a mixing bowl. Whisk until a light yellow color is achieved. SLOWLY, pour the oil into the bowl while whisking vigorously. In the beginning of this process, the emulsification has not yet taken place, so it is vital that you introduce (literally) one drop of oil at a time.

6 As more oil is introduced, the emulsion will become stronger, allowing you to add oil more rapidly. However, you never want more then a thin stream of oil entering the bowl at a time. Continue to whisk constantly. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time. The mayonnaise should begin to ribbon almost immediately, which is a very good sign that the emulsion is working. If it looks like you are stirring a puddle around after about 1/4 of the oil has been added, chances are you will need to start over. Once you are out of oil, adjust the seasoning with the lemon juice, salt and pepper.

7 It is not necessary to make mayonnaise by hand, it can be made with a hand mixer , blender , or food processor . However, because the cook has little control over the power of mechanized devices, the chance of making unsuccessful mayonnaise increases when mechanical devices are used.

Answer 3

It will work best if you use an electric mixer with a whisk attachment, but an egg beater will do in a pinch.
Start with an egg yolkm and a spoonful of mustard (dijon if you have it) in the bowl. Add some salt and pepper to taste, if you like. Whisk it together until the color starts getting a little lighter. With the mixer still running, slowly slowly add oil (I usually use canola oil, with a little dash of olive oil - using only olive oil is too strong a taste for most people) in a very thin stream, stopping if the mayonnaise starts to separate, just keep mixing until it comes back together.
With one egg yolk you should be able to make about 2 cups of mayonnaise.

Special tip: Add a clove or two of crushed garlic to your mayonnaise to make a yummy aioli! Excellent in a sandwich or with a meat fondue!

Answer 4

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.


simple one to use, I add fresh dill or other herbs, once i added mint to it and put in oa a fish and grilled mm

Answer 5

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 6

How to Make Mayonnaise

Ingredients:
1 1/2 c (for blender) or 1 c. (for whisk) olive (not virgin) oil - or canola oil
1 tsp. salt
2 tsp. (or to taste) apple cider vinegars , white wine vinegar, or lemon juice
1 pasteurized eggs - plus 1 yolk for blender method
1 tsp. prepared mustard


Blender or Food Processor Method

Steps:
1. In the blender or food processor, mix 1 egg and 1 yolk with the mustard and salt.
Use the lid on your blender to keep splatters to minimum.
2. With the blender or processor running, slowly add 1 1/2 c. oil in a thin, steady stream. (In the food processor, leave the insert in the feed tube and let the oil drip through the hole in the insert.)
3. Add the vinegar.
4. Store in the coldest part of your refrigerator (the bottom and back) for up to two weeks.

Answer 7

Separate eggs into yolks only. Put yolks into a blender with a pinch of salt and white pepper. Add a couple drops of lemon juice to emulsify the yolks as you mix. While blending, SLOWLY add oil to the mixture until the consistency is where you want it.

Answer 8

With eggs, oil, vinegar and a blender

Answer 9

Open the jar.

Answer 10

egg and oil mixed up.