CONDIMENTS, SAUCES & SPICES forum: Homemade Mayonnaise

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Oct 29, 2010 4:45 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
I never buy store-bought mayonnaise. In this economy, it's so much cheaper to make your own. Besides, it tastes better. And the ingredient list goes waaaaay down. Have you ever read the ingredient list on a jar of mayo? This is a healthier, thriftier alternative to the name brands. You've GOT to have a mixer with a whipping attachment blade to make mayo at home. There is a trick to it too. You must be patient in the beginning, and follow the directions to the tee. It's worth it when you taste it. :)
Thumb of 2010-10-29/Lynxx/f69af9
Homemade Mayonnaise

4 egg yolks
1 1/2 tsp fine pickling salt
1/2 tsp sugar
1/2 tsp dry ground mustard
4 tsp lemon juice, divided in half (separate bowls)
2 tbsp white vinegar, divided in half (separate bowl, put with half of the lemon juice)
2 cup canola oil

Whisk egg yolks and the dry ingredients in mixing bowl with whisk attachment at medium speed. In a separate bowl, combine 1 division of the lemon juice and vinegar.. Then very very slowly, add it to the now lighter and creamier yolk mixture. (You will know when it's right to pour it in by the becomes more matte finish, and thicker in appearance)
Add the dry mustard. Now turn the mixer up to full speed. This next step takes patience. Begin by dropping only
1 drop at a time...the canola oil. Do this every few seconds.
until you've added 1/2 cup of the canola by this method. If you get in a hurry here, you can ruin the mayo!
After the first 1/2 cup of oil is in, you can now begin to slowly stream in the remaining oil. The mayonnaise will begin to change consistency, thicken and whiten. Add the remainder of vinegar and lemon juice now. Allow the mixture to continue to whip until you can see the pattern of the whisk attachment in the thickened mayo, just as you would if making whipping cream. Be sure to have a clean, medium sized mayonnaise jar ready. when consistency is right, use a spatula to scrape all into the jar. Refrigerate. I use mine for about 3 weeks before needing to make another batch. Larger families (we are only two that use) may need to double the recipe)
**Note** I use the egg whites the next morning in a healthy omelette
[Last edited Nov 9, 2010 8:29 PM CST]
Quote | Post #461973 (1)

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