Homemade Mayonnaise

Homemade mayonnaise, yum. Have you ever tried it?  We don’t use much mayonnaise, but when I need some it’s easy to make and will keep for a week if refrigerated.  You can use different seasonings like minced garlic to jazzy it up for sandwiches.

I know that some of you out there don’t like mayonnaise and prefer Miracle whip as some of our family does. But that is not mayonnaise, please don’t take offense if you are one of them, but to me it’s just a spread. Try making homemade and see what you think.

Mayonnaise (uncooked)

  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • Pinch of paprika
  • 2 egg yolks, beaten
  • 2 tablespoon white vinegar
  • 1 pint chilled vegetable oil or olive oil (I use olive oil)
  • 2 tablespoon lemon juice

Mix the dry ingredients, blend in eggs, and then slowly add vinegar while stirring vigorously. (I use my vita mix blender) but you can use a rotary beater and add the oil drop by drop until the mixture thickens. Beat in lemon juice and oil alternately until both are used.  When finished beating, the mixture should be completely smooth. Refrigerate until ready to use.  Makes 2 1/2 cups.

If you prefer a cooked mayonnaise, try the following recipe.

Boiled mayonnaise

  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • 4 eggs beaten
  • ½ cup olive oil or vegetable oil
  • 2 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 3 drops Tabasco sauce
  • ½ cup evaporated milk

In top of a double boiler; mix together dry ingredients.  Add the beaten eggs gradually while stirring. Place over boiling water, while stirring rapidly; alternately add a little oil, vinegar and lemon juice, until all three ingredients are blended in. When the mixture thickens, remove from heat at once. Put inTabasco sauce and give a final stir.  Let cool and then refrigerate. Just before serving stir in the evaporated milk. Makes 21/2 cups

Preparedness Mom

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