How do I make Mayonnaise Sauce at home?

Answer 1

t's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.

* 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

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.

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 2

Real Mayonnaise



Mayonnaise is another classic sauce that is quite wonderful, and can be made in the kitchen when needed. The excellence of Real Mayonnaise has been quite lost from the ubiquitous exposure of our society to that white stuff in jars with Mayonnaise written on the lable. Good as that stuff may be, it is not Real Mayonnaise.


This is a good recipe for Mayonnaise. It is a modern recipe using a food processor. A blender will do about the same thing, and anyone good with a whisk or even a silver fork will recognize the mechanics of the recipe, and how to adapt it to the different techniques.


Mayonnaise is the basis for many derivitive recipes. It is closely related to both Hollandaise and Bearnaise Sauces. Mayonnaise goes well with seafood, fruits, especially mixtures of tropical ones, and thin sliced smoked meats, fish and cheeses. Asparagus, artichokes and most raw vegetables are also natural foils for the taste and texture of a Real Mayonnaise.


To do a Real Mayonnaise:


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.

I get a lot of questions about how well fresh, real Mayonnaise keeps, and whether or not you can freeze it. Mayonnaise that is homemade has none of the chemicals that stabilize commercial Mayonnaise, so it will keep a couple or three days at most in a refrigerator before its flavor starts to deteriorate. Since it has fresh eggs in it, it should not be left at room temperature for more than a couple hours, food poisoning is always a concern. It does not freeze, freezing breaks down the emulsion that holds Mayonnaise together, and a soupy liquid results. I also don't think that commercial Mayonnaise will freeze successfully.


Often the safety of fresh eggs that are made into homemade Mayonnaise in the manner of this recipe is your concern. I personally don't worry about them if they are unbroken before being used, and of decent quality. For those that worry about real eggs, I have been told that "Egg Beaters" and some other processed egg products will also make a palatable Mayonnaise.
http://www.premiersystems.com/recipes/sauces/mayonaise-sauce.html

Answer 3

This garlic mayonnaise is a simplified version of French aioli (ay-OH-lee). In southern France, this sauce is a popular accompaniment to fish, meats and vegetables.

1 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon lemon juice
1/2 teaspoon white pepper

Combine mayonnaise, milk, garlic powder, lemon juice and pepper in a blender or food processor. Process until well blended. Cover and refrigerate before serving.
Makes about 1 1/2 cups.

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.

Answer 5

well these are all nice recipes BUT, here is a little but powerful hint for you... Since I guess you will most possibly have trouble with the consistency of the suace , that trick will be pretty heplful..
Add a dessert spoon of starch dissolved in some water...
Add it a little faster than you add the oil...
Believe me it will help. But still I recommend you to first try it without the starch, if you can manage it, then dont use it...
Cuz it changes its taste a little..

Answer 6

You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
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.

Variations
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.

Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)

Answer 7

go to foodnetwork.com and look up mayo they give you alot of selection between salt and tangy or spicy and sweet and so much more!