how to make home-made mayo for salad?

Answer 1

This recipe is straight out of my culinary school cookbook! I've made this many times. It is very important to have all ingredients at room temperature!!!

4 egg yolks
1 T vinegar (I use champagne)
1 t salt
2 t dry mustard
pinch cayenne pepper
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3 1/4 C salad oil
2 T vinegar
1-2 T fresh lemon juice

Place egg yolks in bowl. Beat on medium speed until well beaten. Add 1 T vinegar, beat well. Mix together dry ingredients and add to the egg yolks. Beat until well mixed.

Turn the mixer to high speed. VERY slowly, almost drop by drop, begin adding the oil. Whe the emulsion forms, you can add the oil slightly faster. When the mayonaise becomes thick, thin with a little of the vinegar. Gradually beat in the remaining oil, alternating with the vinegar. Adjust the tartness and the consistency by beating in a little of the lemon juice to taste. Makes 1 quart.

Keep in mind that this recipe is very perishable and should be refrigerated immediately. Will keep 1-2 days. After that, throw it out!!!
This sounds slightly difficult but is really simple once you get going.

Answer 2

1

Answer 3

MAGIC MAYONNAISE

Yield: 10 Servings

1 Can sweetened condensed milk
1/2 c Vinegar
1/2 c Vegetable oil
1 ts Dry mustard
1 ts Salt
Pinch of cayenne pepper
1 Egg

In small mixer bowl, combine all ingredients; beat
until mixture thickens, about 2 minutes. Chill to
blend flavors. Store leftovers in a clean jar.

Answer 4

I do it on the food processor, a couple of egg yolks, salt, fresh cracked pepper, couples of tablespoons of water, salad & olive oil. On your food processor cup dump all ingrediants except for the oil and turn precessor on and then slowly add the oils until creamy.
*** add some champagne vinaiger or dijon mustard or mustard powder & some fresh herbs to do an herb dijonaise.

Answer 5

take 2 egg yols, and some oil, and salt, pepper or what ever kind of seasoning you want to add, put the eggs in a bouwl, with the seasoning, and then start beating it with a beater, while slowly drizzling the oil in until it becomes thick like mayonaise

Answer 6

The recipes others have submitted are goog but, keep in mind that if you use them you need to use the whole recipe as soon as you can because mayonnaise is one of the things that will gather bacteria the fastest. So unless you just have to have it, use prepared, it has preservatives.

Answer 7

I agree with the person above, if your making fresh keep it in the fridge until you use it, and i'd use it within one day.. just out of the fridge.

Answer 8

Egg whites and oil.....beat it real good or until it turns thick like mayo