Making Your Own Mayonnaise - oils to use?

Question

I made the switch from Miracle Whip to mayonnaise about 6 months ago as I suddenly lost my taste for sweet. I've also discovered that I could make mayonnaise myself using my blender wand, a cup at a time. Are there preferred oils for making this? Also, what is the typical refrigerator life before you should throw it and make more? What sort of additives, besides mustard and chives, makes a good mayo? I will continue to use commercial product for potlucks, but wow, it's so easy to make!

Answer 1

I Love mayo and there's nothing better than home made ! I hope the recipes below help you and have fun !

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.
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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.

Answer 2

Olive oil , Corn oil & Canola oil all work well for the basic mayo .... Additives : Horseradish, Sesame oil ( A little goes a long way ) , Garlic & Parmeasan Cheese , The list is endless as only your imagination !!!!!! Experiment with it & Enjoy !!!! Whoever claims that they never made a goof-up in cooking is either a liar or has never cooked !!!!!!!!!!

Answer 3

Just about any oil will do, but remember that any flavor in the oil, like olive oil, will show up in the mayo. I love to use corn oil when I make mayo for chicken and olive oil for mayo that goes on roasted veggies. Experiment and see what you like.

Answer 4

This month's Martha Stewart has a recipe for home made mayo. she says canola oil.