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Making Manonnaise?

post #1 of 8
Thread Starter 

Has anyone ever tried making their own mayonnaise? Also if you have, did you preserve it in a way that it will keep for a long shelf life? I've searched recipes, but does anyone have a nice simple one made from scratch?

 

Thank you :cd

post #2 of 8

I use whole eggs to make a version of Duke's mayo.

No real recipe just 2 or more whole eggs (2 makes about a pint of mayo) beaten with salt & pepper, about a teaspoon of fresh lemon juice, about a tablespoon of cider vinegar & a dash of paprika.

Measurements for a pint of mayo.

 

I make it directly in the jar I store it in using a stick(immersion) blender.

Just blend until it is as thick as you like it - the sound of the blender changes as it thickens.

Keeps a month or more in the fridge.


Edited by 2dogsfarmagain - 8/14/15 at 7:19am
post #3 of 8
Quote:
Originally Posted by 2dogsfarmagain View Post
 

I use whole eggs to make a version of Duke's mayo.

No real recipe just 2 or more whole eggs (2 makes about a pint of mayo) beaten with salt & pepper, about a teaspoon of fresh lemon juice, about a tablespoon of cider vinegar & a dash of paprika.

Measurements for a pint of mayo.

 

I make it directly in the jar I store it in using a stick(immersion) blender.

Just blend until it is as thick as you like it - the sound of the blender changes as it thickens.

Keeps a month or more in the fridge.


I thought that you needed to add oil to make mayo ...

post #4 of 8
D'OH!
Yes,of course.
Directions should include drizzling oil into the mixture as you blend. I use about 1 cup vegetable oil. Just add slowly until it emulsifies and thickens.
post #5 of 8
Quote:
Originally Posted by 2dogsfarmagain View Post
 

I use whole eggs to make a version of Duke's mayo.

No real recipe just 2 or more whole eggs (2 makes about a pint of mayo) beaten with salt & pepper, about a teaspoon of fresh lemon juice, about a tablespoon of cider vinegar & a dash of paprika.

Measurements for a pint of mayo.

 

I make it directly in the jar I store it in using a stick(immersion) blender.

Just blend until it is as thick as you like it - the sound of the blender changes as it thickens.

Keeps a month or more in the fridge.


I make mine the same way but add a  tiny dash of cayenne. Dukes has a little kick :) Best store bought mayo on the planet!

post #6 of 8
Thread Starter 

Thank you. That sounds simple enough. I will try it. Thanks for your message!

post #7 of 8
Following
post #8 of 8

I use a similar recipe but also add a dash of garlic powder, just improves the flavor a bit more. Real simple to make though n nothing better than home made.

Owned by a herd of horses, a herd of Giant pet Snails, 2 cats, 4 rabbits and some pure bred French Copper Black, Solid Blue, Splash, Wheaten, Solid Black Marans. Crested Cream Leg bars. Speckled Sussex. Lavender Araucana's. Salmon Faverolles. As well as small flock of mixed birds as well and some Muscovy Ducks.
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Owned by a herd of horses, a herd of Giant pet Snails, 2 cats, 4 rabbits and some pure bred French Copper Black, Solid Blue, Splash, Wheaten, Solid Black Marans. Crested Cream Leg bars. Speckled Sussex. Lavender Araucana's. Salmon Faverolles. As well as small flock of mixed birds as well and some Muscovy Ducks.
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