Homemade Mayonnaise II

Nancy Van Ess's Note:

Variations: Aioli---add chopped garlic, Basil---chop basil and add, Cilantro---add chopped cilantro and fresh lime juice, Sun-dried Tomato---soak first in hot water; drain, chop and add, Tartar Sauce---add chopped pickle, onion and roasted red peppers, Thousand Island---make like Tartar Sauce but add catsup and hard cooked egg

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 2 egg yolks
• 1 teaspoon red wine vinegar
• 1/2 lemon, juice of
• 1/4 teaspoon white pepper
• 1/8 teaspoon salt
• 1 dash Tabasco sauce
• 1 dash Worcestershire sauce
• 1/2 cup olive oil
• 1/2 cup vegetable oil

Directions:

1. (If you use a food processor, you will no doubt have the perfect mayonnaise--a mixing bowl takes more effort.) Place all ingredients, except the oil, in the food processor.
2. Start the motor.
3. SLOWLY, drip by drip, add the oil.
4. Once an emulsion starts (it starts to thicken), you can add the oil more generously.
5. Adjust seasonings--more salt, pepper, lemon.
6. This will last 5-7 days in the refrigerator.

Reviews

[Carolyn Kamberlane]

The texture was great, but I think I added too much lemon juice. It was a bit too tangy/bitter. Otherwise it was very easy to make in my food processor. If you do this with a whisk be prepared to work at it for a long time (I was surprised how long it took to emulsify, ie about 5 min in the processor.)