How to make mayonnaise at home?

Answer 1

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 2

Prep Time : 20min
Course : Sauces
Special : Easy
Type of Prep : Blend / Process
Cuisine : Italian
INGREDIENTS:
3 egg yolks
1 cup olive oil
The juice of a lemon
Salt & white pepper to taste
PREPARATION:
Mayonnaise can be made with a whisk or egg beater, but is much easier to make with a blender.

Lightly beat the yolks, then begin to add the olive oil in a slow stream, beating all the while.
The mixture should emulsify and become creamy. When you have beaten in about half the oil, beat in the lemon juice -- the mixture will thin considerably. Slowly add the remaining oil, continuing to beat, until your mayonnaise is again fluffy and creamy. Season to taste with a pinch of salt and a little freshly ground white pepper.

You'll find this is much richer than commercially prepared mayonnaise, which usually contains vegetable oil instead of olive oil. If you want to make your mayonnaise zestier, beat in a pinch or so of ground mustard (at the beginning), or perhaps a pinch of horseradish or ground cayenne -- assuming that what you'll be serving it with will go with these flavors. Or try using vinegar instead of lemon juice. With flavored vinegars there's quite a bit of room for personalization.

Answer 3

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. (the acid from the lemon juice will kill any bacteria)

Answer 4

Here's a basic mayonnaise recipe, hope it works for u :)

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 5

Easy. don't try this during an electric storm, it won't work.
Crack three eggs in the work bowl of a blender. (Not a mixer.) Begin to blend on med-high. Add a tablespoon of lemon juice or a teaspoon of vinegar. Stream in a very good quality olive oil, just until the eggs emulsify and turn white. Don't over mix.
Season to taste.
Mayonnaise! Use within 1 or 2 days.

Answer 6

You will need :- 2 egg yolks
1 tsp french mustard
good splash of white wine or cider vinegar
sunflower oil
lemon juice
pinch of salt
1/2 chicken stock cube (secret ingredient)

Put the egg yolks in a food processor with the vinegar, mustard, salt and stock cube. Blitz for 30 seconds.

Slowly pour in the oil with the processor running, the mayo is made when the emulsion is thick. Flavour with lemon juice to your taste.

If the resulting mix is too thick, a little water will slacken it off.

Olive oil is the traditional oil for mayo, but, it has a flavour and degree of oiliness that not everyone likes.

Once the mayo has been made you can try adding other flavours, do this with small additions until you have what you like.

Homemade is always best, you know what is in it. It is also much cheaper in the long run, simple to make in two minutes.

Good luck

This will keep in a fridge for months. (if you haven't used it)

Answer 7

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.

Answer 8

Here's what I do. You can store it in the fridge for 15 to 20 days without using any preservatives. It is a very simple recipie using only such ingredients as commonly available at home. Try to use a mixer where you can open the cover without having to stop the machine.Most blenders have a small cap to pour water etc.

Break 2 full eggs directly into the blender , add salt ,pepper and sugar to taste .Add juice of half a lemon or a tsp. full of white vinegar,and blend for two min.at medium speed. Without stopping the machine, pour two cups full of any refined oil you use at home into the egg mixture.Be careful to pour oil slowly. Continue to blend for one minute more after pouring the oil.Remove ,chill and use as basic salad dressing.You can try variations of the above by using any of the following :

mustard
Malt vinegar
Salad oil

In case you dont have a blender which gives you a facility to open a section while running it,be sure to be very quick to re-start it after pouring a little oil to avoid curdling of the sauce.Continue till all the oil is used up.

Answer 9

Ingredients
4 to 5 egg yolks
1 lit salad / olive oil
5 gm salt
5 gm mustard paste (optional for taste)
3 gm white pepper powder
10 ml vinegar / lemon juice

Equipments
Whisk
Stainless steel bowl ( 1 big to prepare approx 2 lit size and 1 small for white of egg)
Or
Mixie with whipping blade (small bowl is must)
Dustar
Egg seperator

Method
Seperate yolk and white taking care yolk should not break
now for mixie method
add all the ingredients but oil with tight lid and opening on top
start mixie at level 1 now add oil in very slow trickle may be drop by drop till emmulsion is formed (nice creamy looking subastance). Keep adding oil till over ensure not to over do at any time till all th eoil is emmulsified.
Your sauce is ready now season with any flavour to your liking

Similar way whisking can be done manually if you want to enjoy doing this but be careful and move hand in the direction of 8

Answer 10

Check out www. foodnetwork.com
They have a recipe for that, I just saw Alton Brown making mayo on t.v. the other day. Good Luck