Friday, January 30, 2009

Homemade Mayo

Homemade mayonnaise is one of the easiest things you can make and the taste is far superior to the stuff in the blue-topped jars. You can't buy the fresh lightness of a homemade batch of mayo, two minutes with a food processor, and you're done. Take that time and try it for yourself. Store bought variety lasts about six months in the refrigerator while homemade might last up to week.
There is an interesting read here A Homemade Mayo Clinic


1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard or powdered mustard
1/2 teaspoon salt plus more to taste
a dash of white pepper
3/4 cup canola oil, divided


Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl.
Whisk until blended and bright yellow, about 30 seconds
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).
If, however, the sauce does break, you can start over -- or re-emulsify the sauce by adding the broken mixture, very slowly, into a new egg yolk.
Cover and chill.
Blender or Processor Mayonnaise Double the recipe and add 4 teaspoons hot water
Place yolks, salt, mustard, sugar, pepper, and 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 1 tsp vinegar.
Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.


bento pet said...

Home made mayo is the BEST!!! I haven't bought store mayo for years.

skinnymum said...

i am sooo excited. my girls love mayo. never imagined it can be homemade. will try it out and let you know the outcome.

thanks ALOT for sharing.

Claire said...

Yum Yum...

Europeans like home-made mayonnaise also....I agree...home-made is much preservatives!!

Anonymous said...

Dear Lily,

I think it Lou Sang @ Restaurant New Paris for Watermelon Chicken

Jan Wong

Angie  said...

Cannot agree with you more. Since I have made mayo self at home, the store-bought ones are not tasty anymore.
I usually use half olive oil instead, sometimes walnut oil.

Ann said...

Hi lily,

I have this traditional recipe made with condensed milk. I have served this to friends from many nationalities. Most of them like it except the very health conscious ones who find it too sweet.

I will try to make yours. Thanks for sharing

lilyng said...

jan wong

will ask around to see how the dish looks or taste like

Anonymous said...

Homemade mayo is delish! I use a recipe from Alton Brown's Good Eats but I use 100% olive oil. I have yet to try using other oils like chili oil. Also, FYI, you can turn mayo into tartar sauce by adding sweet relish and into cocktail sauce by adding ketchup. Maybe someday when my garden is more setup I can make these from scratch too! Thanks Lily!! :)

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