"safer" Homemade Mayonnaise
"This is my adapted version of a "safe" mayonnaise. I wouldn't say it's 100% safe as only the egg yolks are heated, which is why I just call it "safer" lol. As with anything homemade as opposed to store bought, it has an altogether different flavor, there's really no comparison. I have it here with 2T of lemon juice, which some people may feel is too much, but I like mine lemony. Also, you can adapt it to different types of oil (I usually make it with canola oil) but am going to try it next time with a light olive oil. Feel free to add other herbs and spices to suit your tastes and recipes, but just as it is here it is wonderful. My mom always told me homemade mayonnaise was more trouble then it's worth, but once I made this I found it was really easy and definitely worth it, and I especially like that it can be made in a blender and does not separate as I've heard other recipes do."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
10-20
ingredients
- 2 eggs
- 2 tablespoons lemon juice (fresh is always better)
- 2 tablespoons water
- 1⁄2 teaspoon sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt (scant)
- 1 cup oil (your preference)
- 1 pinch nutmeg (freshly grated is wonderful)
- 1 pinch black pepper
directions
- Separate eggs, put yolks in pan, & whites in blender.
- Heat the eggs YOLKS, lemon juice, water, & sugar in a small pan over Very low heat, stirring & scraping bottom of the pan CONSTANTLY with a spatula. At the first sign of thickening, remove pan from heat but continue stirring.
- Dip bottom of pan into cold water (sink, or larger bowl) to stop cooking, (being careful to not get any of the water into your egg mixture).
- In the meantime in blender, whip your reserved egg whites until frothy & slightly thickened.
- Then add your cooled egg mixture to the blender & egg whites, & blend for about 5 seconds or so, then let stand uncovered for 5 minutes to cool.
- Add dry mustard, salt, (other suggestions; pinch of cayenne pepper, black pepper, nutmeg).
- Cover &, with the blender running, drizzle the oil in very slowly down the center hole of the egg mixture (it is like a tornado) until all oil is added, & for a about 15 seconds more.
- Transfer mayonnaise into a clean (preferably glass) container & chill immediately.
- This will keep for at least 7 days refrigerated.
- This makes approximately 1 1/2 cups of mayonnaise.
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RECIPE SUBMITTED BY
**Please if you find my recipe through another site and try it, please return here and give it a rating, please!! :o)
I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o)
Please visit my web-site to find out more about me & what I "do" lol.
http://www.LightBeyondTheVeil.com
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