Recipe

Homemade Mayonnaise Recipe

Add Step-by-Step Photos	Tuilelaith / All my dishes 10 months ago From The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday) 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. Variations are given for flavored mayonnaises as well.... More Prep:10m Cook:30m Servings:1	Tuilelaith
	homemade mayo

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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

Directions

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

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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.

Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)

Reprinted with permission.

----Personal Notes:

1 whole egg may be used instead of 2 egg yolks.

I just wanted to share a little tip for mayonnaise that separates. I doesn't always work but if you put your separated mayonnaise into a food processor and whilst it is whizzing around, add a slug of hot water it usually fixes the problem. I don't know why this works but it does.

White vinegar instead of lemon juice (2tbsp) and one whole egg instead of 2 yolks. Also put dry mustard to the starting mixture, and use half olive oil/half canola oil. This will give a much whiter mayo. It seems that the emulsion is easier to loose (separates when you stir too much) if you use less olive oil.

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