Please help with a home made recipe for an American Mayonnaise?

Question

I am an American out of my comfort zone and at the moment,I'm in a European country that doesn't use the same mayo I'm used to back in the States. Their mayo here is sweet and watery.Blech! And I need to make Good o'l fashion American potato salad. Please,please,help :(

Answer 1

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 2

1

Answer 3

Ahh! How well I remember odering something with mayonaise, only to find out the German's version of mayonaise is the U.S. version of Kraft Miracle Whip ---Blagh!!! I never ate it in the states, why in the world would I eat it in another country except out of polite manners!?
Here ya' go. Enjoy! You'll most likely need to to double the recipe if you're making real Potato Salad -- a tub-full - Ha! Funny, my German friends absolutely loved my mayonaise, and wondered why they didn't have something like that there...

Homemade Mayonnaise
1 large egg
1 tsp fresh lemon juice
1/4 cup olive oil (you can sub. salad oil)
3/4 cup vegetable oil
1/2 t salt
pinch freshly ground white pepper


In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. Should the mixture become too thick, with the machine running add water 2 tsp at a time. Add the, salt, and pepper, and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)

Answer 4

"Mayonnaise" - 2 1/2 cups

3 egg yolks
1/4 cup vinegar or lemon juice
1 tsp. salt
1/4 tsp. dry mustard
2 cups salad oil

1) In small bowl with mixer at medium speed, beat egg yolks, vinegar, salt and mustard 2 minutes.
2) Continue beating, gradually adding 1/2 cup oil, about 1/2 teaspoon at a time, until thick and smooth.
3) Continue beating; add remaining 1 1/2 cups oil, 1 tablespoon at a time, until mixture is thick and creamy. Cover; refrigerate until serving time.
BLENDER MAYONNAISE: In covered blender container at low speed, blend first 4 ingredients 1 to 2 seconds until thoroughly mixed. Remove center of cover (or cover) and, at low speed, very slowly pour oil in steady stream into blender; continue blending until well mixed.

Answer 5

If I remember correctly, "The Yeast Connection Cookbook" gives a great recipe for American mayonnaise, which can be made in a blender or food processor. It has to be refrigerated and is only good for a few days. But the taste is very good.

Candle in the Window

Answer 6

boil an egg,once it's done cut it in half and talk out the yolk mix it with mayonnaise and sprinkle it with pepperika,put the yolk back into the eggs....then you have deviled eggs!

Answer 7

egg whites veg.oil.a little vinager,and sugar blended will make it for you . don't know exact amounts though. made it before .