How to make good mayonnaise

How to make good mayonnaise

Posted in the Top Stories Forum

The cook

France

#1 Oct 16, 2013
Yields 2 1/2 to 3 cups of mayonnaise. Discard unused mayonnaise after 10 days.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 whole eggs
2 tablespoons vinegar or lemon juice
1 tablespoon dijon style mustard
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper
2 cups vegetable oil (approx.)
Preparation:
In the bowl of a food processor on slow speed, blend together the eggs, vinegar, mustard, salt and white pepper.
Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were. In general, I determine that the mayonnaise is adequately thick when it forms a doughnut shape around the blade with "ripples" on top.
(Note: There's no need to actually measure the oil; I simply pour the oil in as thin a stream as possible directly from the bottle.
Taste the mayonnaise, and adjust the seasoning and vinegar to taste. Briefly blend again to incorporate any additions. If you feel the mayonnaise is too thick, simply add very hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.
Immediately store the homemade whole egg mayonnaise in a jar or plastic container in the refrigerator. Discard unused homemade mayonnaise after 10 days.
With the freshest eggs and a good date, you can extend the life of your mayonnaise. Be your own judge.
Sybian Princess

Portland, OR

#2 Oct 16, 2013
Well, I just grab the jar of Miracle Whip when I'm going through Safeway. Family likes that better than mayonnaise, and dude it sounds much simpler my way! Same with homemade pickles, a big jar of Steinfeld's and I'm good to go. But hey, to each their own-grin!
Cisco Kid

Clements, CA

#3 Oct 16, 2013
The cook wrote:
Yields 2 1/2 to 3 cups of mayonnaise. Discard unused mayonnaise after 10 days.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 whole eggs
2 tablespoons vinegar or lemon juice
1 tablespoon dijon style mustard
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper
2 cups vegetable oil (approx.)
Preparation:
In the bowl of a food processor on slow speed, blend together the eggs, vinegar, mustard, salt and white pepper.
Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were. In general, I determine that the mayonnaise is adequately thick when it forms a doughnut shape around the blade with "ripples" on top.
(Note: There's no need to actually measure the oil; I simply pour the oil in as thin a stream as possible directly from the bottle.
Taste the mayonnaise, and adjust the seasoning and vinegar to taste. Briefly blend again to incorporate any additions. If you feel the mayonnaise is too thick, simply add very hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.
Immediately store the homemade whole egg mayonnaise in a jar or plastic container in the refrigerator. Discard unused homemade mayonnaise after 10 days.
With the freshest eggs and a good date, you can extend the life of your mayonnaise. Be your own judge.
Whole egg mayo is real good.
My daughter makes it that way and it'll make any sandwich taste better.

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