does anyone know how to make homemade mayonaise?

Question

my mom used to make it just like Helman's with a tad of lime juice, but she doesn't remember how to make it. any help would be great.

Answer 1

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 2

It's actually quite simple!

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. This is also the time to add a bit of Tarragon, or a few chives, maybe a tiny touch of a fine curry powder, or anything else that might give it a distinctive flair. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.

Answer 3

Mayonnaise:
2 teaspoons freshly squeezed lemon juice
1 tablespoon champagne vinegar
1 egg yolk*
1/2 teaspoon table salt
1/2 teaspoon dry mustard
2 pinches sugar
1 cup oil, safflower or corn

In a bowl, combine lemon juice and champagne vinegar.
In a separate glass bowl, whisk together egg yolk and dry ingredients.
Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture.
Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week.

Answer 4

1 egg and to this add 1 cup of oil but it has to be drizzled in slowly white whisking then when thick add a little salt i add lemon and vinegar...just a tad...

Answer 5

I seriously hope that an immature person doesn't see this post....
I would suggest yoghurt, pureed cucumber, dill, and some salt. oh, wait, that's tzatziki sauce. look on the side of the Hellman's container and ask what the common names of the ingredients they use are. then mix everything BUT the preservatives. use alum instead of BHT for example.

Answer 6

Whole egg + veg or olive oil and what ever flavoring you like . Mustard, lemon juice ... etc
Here is a good one ...http://hugs.org/Mayonnaise.shtml

Answer 7

never tried, but found this link...........

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