Homemade Mayogreenspun.com : LUSENET : Cooking & Crafts : One Thread
I make my own mayo all the time. It is so easy and so good!
1 Large egg
1 Tablespoon wine vinegar or fresh lemon juice
1 Tablespoon mustard, perferably dijon-style
salt to taste
1 cup oil (not olive) I use canola
In a food processor or blender put egg, vinegar, mustard, and salt and one Tablespoon oil. Blend on high, SLOWLY drizzle in a steady stream the cup of oil while the machine is running. It will thicken as it blends. When finished taste and adjust salt. Scoop into a jar and refrigerate.
-- Susan in MN (email@example.com), April 24, 2002
Thank you for the recipe! I am going to try it. My family is so fussy and will only eat Hellman's and it's expensive.
-- Jo in PA (firstname.lastname@example.org), April 24, 2002.
If you have an immersion (stick) blender, try making it this way:
Egg on bottom, then wine or juice with salt dissolved in it, then mustard, then oil on top. Start the mixer at the bottom, then slowly lift it through the oil. No drizzling. I saw this on an ad for the Thunderstick, but it would probably work with any immersion blender.
-- GT (email@example.com), April 24, 2002.
-- Jay Blair in N. AL (firstname.lastname@example.org), April 24, 2002.
How long will it last? And does it start separating after a while? Thanks,Lisa R.
-- Lisa Reddish (email@example.com), April 25, 2002.
I've had it last for about two weeks. No, mine has never seperated. If you are careful and make sure you drizzle the oil VERY slowly and let the machine run a little after you are finished drizzling it you shouldn't have a problem.
-- Susan in MN (firstname.lastname@example.org), April 25, 2002.