Does anyone have a recipe for real mayonnaise?

Question

I'm looking for something like you would find at an Italian cafe or resturaunt.

Answer 1

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

Answer 2

My kids took culinary in high school, and one of the things they made was mayo. See links.

Introduction
Homemade mayonnaise is divine, and it's so easy, you won't settle for anything else after you try it. You can make mayonnaise in a blender, in a food processor, or by hand. This recipe yields about 1 cup of mayonnaise.
Instructions
Difficulty: Moderately Easy
Blender or Food Processor Method
Things You'll Need

* 2 tsp. (or to taste) apple cider vinegars , white wine vinegar, or lemon juice
* 1 tsp. prepared mustard
* 1 tsp. salt
* 1 1/2 c (for blender) or 1 c. (for whisk) olive (not virgin) oil - or canola oil
* 1 pasteurized eggs - plus 1 yolk for blender method

Steps
1
Step One
In the blender or food processor, mix 1 egg and 1 yolk with the mustard and salt.
2
Step Two
With the blender or processor running, slowly add 1 1/2 c. oil in a thin, steady stream. (In the food processor, leave the insert in the feed tube and let the oil drip through the hole in the insert.)
3
Step Three
Add the vinegar.
4
Step Four
Store in the coldest part of your refrigerator (the bottom and back) for up to two weeks.
Tips & Warnings

* Use the lid on your blender to keep splatters to minimum.
* This method uses more oil and egg because most food processors are too large to mix one egg effectively. If you have a smaller food processor or blender, you can use 1 egg and 1 c. oil.

Whisk Method
Steps
1
Step One
Whisk the egg, mustard and salt together in a small bowl.
2
Step Two
Continue to whisk as you begin to add 1 c. oil drop by drop.
3
Step Three
As the mixture begins to thicken, add the oil a little more quickly, ending in a thin, steady stream.
4
Step Four
Whisk in the vinegar.
Tips & Warnings

* It takes around 10 minutes of slow adding and steady whisking to make mayonnaise this way. Don't rush it or the mayonnaise will break.

Answer 3

Watch this demo video http://www.tricklife.com/view.php?id=455


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 4

1 c Salad oil
1 Egg
-=OR=-
2 Egg yolks
2 tb Lemon juice
-=OR=-
2 tb Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until
slightly thick; add 1 teaspoon oil at a time
beating well after each addition, until 1/3 cup
has been added. Add a few drops lemon or vinegar.
The mixture should be quite thick and perfectly
smooth. If it isn't you added the oil too quick or
didn't beat it enough. Continue to add the oil and
acid alternately until it's used up. Add
seasonings to taste. Store covered in the
refrigerator.

Answer 5

Use 4 Egg-Whites, the juice from one lemon, a little salt( to taste) and 1/2 cup of vegetable oil. Put them in a Bowl and Use a Mixer on high until it turns into Mayonaise.

Answer 6

waterchestnuts wrapped in bacon, secured with a toothpick. cook for 20 min. at 350. Make sauce- 1/3 mayonaisse, 1/3 brown sugar, 1/3 chili sauce. Mix well. Drain grease from bacon/waterchestnuts. Add sauce and cook for 20 more minutes. These are the best appetizers on the planet.

Answer 7

Simply- this is a mixture of egg whites and oil. I don't have exact measurements, so you'll have to work on the consistency: Set the mixer on high (to let the air in-(fluff) or use a wire whisk...beat together egg whites- and for your Italian version use olive oil instead of vegetable. Add garlic powder to taste, but make sure not to let it overpower. Voila!!

Answer 8

There's recipies online, just google them.

It's made with raw eggs and oil, but be careful which oil you use and you have to drizzle it in as the food processor is working. You need an emulsion, not a mix.

They used to use whisks, but food processors are much easier!

Answer 9

2 egg yolks
Extra virgin olive oil
Juice of 1 lemon
Salt

Answer 10

Homemade Mayonnaise Recipe

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.