Mayonaise is very easy to make. It is a simple combination of egg and oil that is emulsified and seasoned.
Take 1 home grown farm fresh egg and 1 cup of salad oil. Gourmet mayonnaises are made with combinations of different oils. Learn to make a good basic mayonnaise then experiment with other oils.
I used a stick blender today but a food processor works just as well. If you have the arm strength a nice cold bowl and a wire wisk will work, too.
Season with salt, white pepper, a dash of ground mustard powder and a sprinkle of lemon juice. You can season it for your taste and preference.
Most recipes call for the egg to be drizzled slowly with the oil as it is being beaten to make a great elumsification. It takes more than a few minutes to make the mayo in this manner. If you use a stick blender add the egg and oil to a deep container and whip it up in under 2 minutes.
I do not always make my own mayonnaise. I am a die hard Duke's mayonnaise fan. I cannot live without my Duke's - ask most any southern cook
LOL Sometimes I run short or forget to pick up an extra jar (I keep at least one in the pantry at all times) and that is when I make my own. I also like to make my own for potato salad. Yummy.
Some mayonnaises are far more yellow. This is from using 2 or 3 egg yolks in place of the whole egg. You can search out alot of different recipes on the internet. I prefer whiter mayonnaise.
Today I made chicken salad from some of the chicken we processed last weekend. I wanted to use my own mayonnaise for this. It was REALLY good.
Give it whirl and tell me how you did.
I am updating this to add:
Whatever is left over you can put in a jar and put in the fridge. It will keep for a while.
Also - I trust my eggs to be clean and healthy. I do not go around partaking of raw eggs or raw egg products that I am not sure of. The warnings about eating raw eggs and the chance of salmonella is usually more likely to occur in a commercial egg than a home grown egg.
Take 1 home grown farm fresh egg and 1 cup of salad oil. Gourmet mayonnaises are made with combinations of different oils. Learn to make a good basic mayonnaise then experiment with other oils.
I used a stick blender today but a food processor works just as well. If you have the arm strength a nice cold bowl and a wire wisk will work, too.
Season with salt, white pepper, a dash of ground mustard powder and a sprinkle of lemon juice. You can season it for your taste and preference.
Most recipes call for the egg to be drizzled slowly with the oil as it is being beaten to make a great elumsification. It takes more than a few minutes to make the mayo in this manner. If you use a stick blender add the egg and oil to a deep container and whip it up in under 2 minutes.
I do not always make my own mayonnaise. I am a die hard Duke's mayonnaise fan. I cannot live without my Duke's - ask most any southern cook
Some mayonnaises are far more yellow. This is from using 2 or 3 egg yolks in place of the whole egg. You can search out alot of different recipes on the internet. I prefer whiter mayonnaise.
Today I made chicken salad from some of the chicken we processed last weekend. I wanted to use my own mayonnaise for this. It was REALLY good.
Give it whirl and tell me how you did.
I am updating this to add:
Whatever is left over you can put in a jar and put in the fridge. It will keep for a while.
Also - I trust my eggs to be clean and healthy. I do not go around partaking of raw eggs or raw egg products that I am not sure of. The warnings about eating raw eggs and the chance of salmonella is usually more likely to occur in a commercial egg than a home grown egg.
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