I'm dumb.. got to make a mayonnaise but don't know how! Please help!!?

Answer 1

here are a couple of different recipes--you will need a stick blender or regular blender or food processor to make it (or you will need to whip it by hand til your arm feels like it is falling off!)

Mayonnaise
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1 whole egg or 2 egg whites (room temp. small or medium size)

dash of salt and pepper (white is better if you don't like black flecks in the mayo)

1/4 tsp garlic powder (not garlic salt)

1 tsp white vinegar or cider vinegar

1 tsp fresh lemon juice

1.5 cups vegetable oil

1/4 tsp dry mustard powder

place all ingredients in blender jar and process until thickened
to proper consistency, check for seasonings and add more salt and pepper to your taste if needed.


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LO-CAL Mayo (oiless mayo)

2 tblsp unflavored gelatin powder

1 tbls cold water

1/2 cup herb vinegar

1 tsp prepared mustard--grey poupon is best

1/2 tsp salt
1/4 tsp pepper

3tsp liquid artificial sweetener

Blend in blender jar until proper constistency.

Answer 2

Here is a recipe, but I suggest you only make enough for a couple days. It can grow bacteria quickly. Best to use store bought.

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

Answer 3

there are a lot of recipes out there, some more complex than others.
This recipe is quick, simple, and requires nothing out of the ordinary in equipment or ingredients.
By the way, once you make your own mayonnaise, you're likely to NEVER use store-bought again (sorry Hellmann's and Best Foods! lol)

Answer 4

Here is a step by step article with pictures

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