Homemade Mayonnaise

"A spicier version of a standard condiment."
 
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photo by 5thCourse photo by 5thCourse
photo by 5thCourse
Ready In:
12mins
Ingredients:
7
Yields:
1 cup
Serves:
36
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ingredients

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directions

  • Begin with all ingredients at room temperature, they will emulsify more readily.
  • In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a base.
  • With the motor running, add the oil in a thin, steady stream.
  • The mixture will take on a whitish color just like mayonnaise (of all things).
  • (After 2 or 3 days covered in the refrigerator make sure it passes the sniff test before using again.).

Questions & Replies

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Reviews

  1. 5thCourse
    Came together in no time. Yum, love the texture, too. Half the salt was perfect. I used the whole yield in a bean salad as the dressing. Worked out perfect!
     
  2. katy_harrell
    I too deviated from the Recipe and used regular Mustard. Also eliminated the Chili Pepper Flakes so all could enjoy in the household. It was a bit too salty for me and I love salt. Maybe 1/2 tsp would be sufficient. Will definately make again. Thanks for the Recipe!
     
  3. 97grad
    This was very easy and quite nice, I used ordinary dry mustard not Chinese, also used white wine vinegar instead of the lemon juice. I loved the cayenne pepper in this recipe. The only thing I might change next time is half the salt. Thank you for sharing this recipe I love the taste of real mayonaise.
     
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Tweaks

  1. 97grad
    This was very easy and quite nice, I used ordinary dry mustard not Chinese, also used white wine vinegar instead of the lemon juice. I loved the cayenne pepper in this recipe. The only thing I might change next time is half the salt. Thank you for sharing this recipe I love the taste of real mayonaise.
     

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