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The joys of making mayonnaise......

Written by Subject: Food Recipes - Long Term Storage Foods
Now that our chickens are kicking into high gear and starting to lay lots of eggs, we needed to find some creative things to make with the eggs. I remember making mayonnaise in grade school as a class project, so I thought I would try it again. It is amazing how much oil you can cram into 4 little egg yolks, but it can be done. And the taste is much sharper and fresher. I didn't realize how perfect a food just a little mayo can be – you have protein from the eggs, and you get an allotment of fat from the oil (we used olive oil) and it is a great condiment for a cheeseburger! But, a word to the wise – making fresh mayo is very time consuming (Ernie can attest to this as he took over mixing for me after about 20 minutes). Recipe says prep time is 5 minutes (NOT). You have to beat the oil into the egg yolks a little at a time (drop by drop), but there is something very gratifying about making it yourself. Using and automatic mixer is very helpful. Here is the recipe I used (I doubled it):
You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor.
Prep Time: 5 minutes Cook Time: 5 minutes 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
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.

2 Comments in Response to

Comment by Steve Banyai
Entered on:

in a blender, 2 eggs, big T spoon mustard, 1/4
t salt, 4+ T spoons of sour/acid [lemon, lime, wine
vinegar, juice from jalapenos or pickles], 1/2 dill
pickle, teaspoon capers, chunk of onion , 1/2 cup oil
and 2 habanero peppers. BLEND TILL SMOOTH. keep adding
oil untill you have the right thickness- thin for
salad dressing/ coleslaw, medium- dipping, tarter
sauce, thick for mayo. PLAY- different mustard, sour,
pickle, oil each make it different. takes 5 minuits.
can add paprika for coleslaw.

Comment by Trouser Chili
Entered on:
I**Q**m going to try this!

(We**Q**re giving our surplus eggs away to the neighbors who gracefully put up with some occasional minor early-morning clucking)

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