I am looking for a good homemade mayonaisse recipe?
At the website, given below, you will find a basic mayonnaise that really works well for me !! I use half olive oil and half canolla oil, which I believe makes it much healthier than any mayo you can get off of a supermarket shelf. I also add a touch of sugar (1/2 teaspoon) and thin it out with a bit of cider or white vinegar. You can add to it, depending on how you are going to use this dressing (coleslaw - potato salad - vegetables). Very important....be sure that your eggs are Farm Fresh !
I have found that the easiest way of making mayonnaise is in my food processor which came with a tiny hole in the plunger. After mixing in the initial ingredients, every few minutes I dump 1/8th of a cup of oil into the plunger. I do other things while the oil drips through. The mayonnaise never curdles and the method takes all the worry out of mayonnaise making. I'm surprised no one has mentioned the curdle problem.
A second food processor of mine had no hole in the plunger, so I got someone to make one with an extremely fine drill.
If by curdle you mean lack of emulsification...yes, that's always the potential problem of mayo making. The surprise for those of us who grew up making mayo with a strong wrist, whisk, and metal bowl placed on a tea towel (to keep bowl from moving), and a third hand and arm to slowly drizzle in the oil--is that the blender/processor method works so well and easily.
I notice that the web I gave is no longer good!
Basic Homemade Mayonnaise makes approximately 2 to 2¼ cups
2 egg yolks
1 whole egg
1 tablespoon lemon juice, freshly squeezed, plus more if needed
1 teaspoon Dijon-style prepared mustard
½ teaspoon salt
big pinch freshly ground white pepper
up to 2 cups vegetable oil or pure olive oil (all one or a mixture)*
*No saturated fat oils or transfats! Make sure you read the contents in your choice of oil. I use olive oil and canola oil which tends to make your homemade a better and healthier product...don't think commercial mayo is made that way.
markethej - sorry to be so late; just noticed your post.
you can really make it out of any oil. i prefer olive oil, but you can make it with canola or peanut or sesame...
you need egg yolks, salt, a pinch of lemon juice, and then anything else you'd like to put in there. some peope like tobasco, some like herbs, you get the idea. get everything to room temp. and then you put the egg yolks in a bowl and have someone hold it for you, then slowly add the oil while whisking vigorously. about halfway through add whatever extras youd like, then finish whisking until it's the consistency you want (thicker or thinner is a personal preference).
just don't stop whisking or it'll break!
Crack an egg and possibly another yolk, salt, pepper, a touch of mustard (a must!), vinegar or lime juice, and neutral oil in a clean blender. Blitz. Once the mix emulsifies, add more oil until you obtain the thickness desired. No fuss, no muss, very quick.
Everything must be room temperature, and you must say a prayer to the mayonnaise god before beginning. Combine 1 egg yolk loosely with 1 tbsp Dijon mustard, then add oil in slow stream as you whisk steadily, until you have the quantity you want. I like safflower, personally. Also, I find the mayonnaise thickens faster when I make it in the plastic bowl (probably closer to room temp). At the end I add half a squeezed lemon, salt, and pepper. I've also become very fond of the herb mayonnaise known as Alice Waters' Green Goddess salad dressing, with chopped fresh parsley, basil, dill, etc. Aioli (garlic mayonnaise) is also a wonderful thing.
Rouille: that's something I've never been able to make. It's a sort of mayonnaise with tomato paste, garlic, and all kinds of other delicious things, served with croutons and fish soup here in France. Anybody know the secret?
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