Recipe for mayonnaise?

Question

I just emptied a 32-oz container of good old fasion mayonaise. I'd like to try and make my own. How do I do that? I know eggs and maybe vinegar are involved, but what else?
Also what herbs can I add to spice it up a tad?
Thanks for your help.

Answer 1

Just some ideas
Make Easy Mayonaisse
1/2 cup herb or cider vinegar
1 egg
1 tsp honey
1/2 tsp seasalt (optional)
1 1/2 cups vegetable oil

Blend the first 4 ingredients well. Then add the oil slowly and continue to blend till the mixture is thick. Place in a covered bottle or jar,and let stand for an hour at room temperature. Then refrigerate till needed.

Homemade Mayonnaise (recipe from 1983)
3 egg yolks
1/2 tsp salt
1/2 tsp sugar
1/4 tsp dry mustard
1 1/2 cups salad oil
1 Tblsp cider vinegar
1 Tblsp lemon juice

In a small bowl with mixer at med speed, beat egg yolks, salt, sugar and dry mustard 2 minutes. Continue to beat and gradually add 1/2 cup salad oil. 1/2 tsp at a time, until mixture is smooth and thick.
Gradually beat in vinegar and lemon juice, then beat in remaining salad oil, 1 Tblsp at a time until the oil is absorbed and mixture is smooth.
Cover and refrigerate. Use within 1 week. Makes 2 cups

Easy Blender Mayonnaise (recipe from 1961)
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons vinegar
1 cup salad oil

Break egg into blender container. Add mustard, salt and vinegar. Add 1/4 cup of the oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream. Makes 1 1/4 cup.

Homemade mayonnaise may be flavored to taste like garlic or herbs. Lemon juice may be substituted for vinegar. Half olive oil and half corn oil or peanut oil makes a delicious dressing.

Mayonnaise Dressing (Recipe from 1937)
1 cup salad oil
1 egg yolk
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons vinegar or lemon juice

Add well the seasonings to the egg yolk with 1 teaspoon lemon juice or vinegar and beat well, adding 1 teaspoon salad oil at a time until mixture thickens, after which oil may be added more rapidly. thin with lemon juice or vinegar when necessary. The white of the egg may be beaten stiff separately, and folded in last.

Mayonnaise Dressing I (Recipe from 1800's)
1 teaspoon mustard
Yolks 2 eggs
1 teaspoon salt
2 tablespoons lemon juice
1 teaspoon powdered sugar
2 tablespoons vinegar
Few grains cayenne
11/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance.

A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire-whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.

Potato Mayonnaise (no eggs)
Very small baked potato
1 teaspoon powdered sugar
1 teaspoon mustard
2 tablespoons vinegar
1 teaspoon salt
3/4 cup olive oil

Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.

Answer 2

Mayonnaise is basically egg yolk and vegetable oil, (slowlly incorporated until desired consistency is obtained) but you can start from there to do several variations (if it is too thick you can add a small amount of water).
Farm eggs and olive for example, make a strong flavor mayonnaise.
Egg white can be added but only if you don't hand beat it. A food processor or a blender are OK.
If you prepare the oil in advance, say with garlic or herbs, and then you do the mayonnaise, you get an enhanced flavor. Cooking shrimp heads (the leftovers) at a very low flame in oil will give you a very particular mayonnaise (but only to be used in fish dishes).

Answer 3

Chocolate Mayonnaise cake Ingredients: 2 cups sifted all-purpose flour 1 cup granulated sugar 4 tablespoons cocoa powder 2 teaspoons baking soda 1 pinch salt 1 cup mayonaise 1 cup water 1 teaspoon vanilla extract Directions: In first bowl, mix together the five dry ingredients. Set aside. In a second bowl, mix mayonaise, water, and vanilla until lumps are gone and then blend together with the dry ingredients. Add 1/2 cup chopped walnuts nuts if desired. Pour into a greased and floured 13" X 9" pan. Bake 375 degrees for 20-25 minutes. This cake is very moist and tasty. Another Mayonnaise cake recipe: 2 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 cup cocoa 2 teaspoons baking soda 2 1/2 teaspoons salt 2/3 cups mayonnaise 2 cups water 1 teaspoon vanilla extract Preheat oven to 350*F (175*C). Grease and flour 2 (8-inch) round cake pans; set aside. Combine first 5 ingredients in large mixing bowl. Add mayonnaise, water and vanilla and mix well. Pour batter into prepared cake pans. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes and remove from pans. Cool completely. Frost with a creamy white-type frosting. Makes 10 to 12 servings.

Answer 4

Homemade Mayonnaise
1 room temperature egg
1 cup safflower oil
1 teaspoon lemon juice
1 teaspoon white vinegar
1 teaspoon mustard powder
1/2 teaspoon garlic powder
3/4 teaspoon salt

1. Put all ingredients in a jar, and mix with a stick blender. My blender has an aerating attachment, so this is what I use.
2. Refrigerate right away.
3. A jar of mayo should keep about 2 weeks before it should be discarded.
4. You can also use canola oil if you prefer.

Answer 5

just oil & egg yolks.

But water or vinegar or any liquid you want is used to thin the emulsion. If the emulsion gets to thick it will seperate into a eggy-oil mess. But this can be recoverd by starting a new emulsion and adding it slow to this.

3-4 yolks
12-16 ounces of oil (to start)
salt & pepper

In a blender or food processor-appropriate size to what quanity u r making.

Mix yolks well and then slowly pour oil into yolks.
Give some time for it to fully incorporate. This is your emulsion (one fat suspended in another)

Then continue adding oil. As the emulsion gets thick thin it slightly w/ your choosen liquid.

Contiue to alternate until finished. If you do not have a thick enough mayo for your needs continue to add more oil until you do.

Real simlpe really, it is important to add the oil slowly at the beginning so the emulsion can start.

Answer 6

You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.

Answer 7

go to foodtv.com ... look under "good eats" recipes ... alton brown has a great one ... just click the link

Answer 8

Ew mayo is so disgusting!!! Did you know if you let mayo sit in the sun it will grow hairs?!?!