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Home Made Mayonnaise
Contributed by: Melinda
2 large egg yolks
2 tsp wine vinegar
1 tsp lemon juice
1 Tbl Dijon mustard
1 tsp Worcestershire
1-2 drops Tabasco
1/2 tsp salt
1 1/4 cups light vegetable oil*
ground black pepper (optional)
- In the bowl of a food processor using the metal blade, combine the egg yolks, vinegar, lemon juice, mustard and 1 Tbl oil.
- Process for 60 seconds
- In a very, very slow, thin stream begin adding oil while processor continues to run. Do this as slowly as you can, if necessary
through a funnel.
- Mayonnaise will thicken as oil is added. This method will produce a consistency like that of very soft butter. Thick, shiny and very
smooth.
- When oil is completely incorporated, stop processor. Add Worcestershire, Tabasco, Salt and optional pepper. Taste and adjust
seasonings according to your preferences.
This is extremely easy and considerably better than any mayo you can purchase. It really only takes about 15 minutes at the most and well
worth the effort.
Tips:
- Have the eggs at room temperature (set into a bowl of warm water for several minutes if you forget to take them out in advance)
- Follow the first three steps exactly.
- Use light vegetable oil such as safflower or corn if you're going to use this on sandwiches (outstanding!) or as a table condiment.
It can be made with olive oil if you're planning on cooking with it or adding additional flavorings such as fresh herbs or garlic, but
olive oil has a very strong flavor and unless you know you like it, be cautious. You can also combine oils to derive the flavor balance
you're looking for depending on how it will be served.
- If adding herbs, add with the egg yolks.
- Experiment with seasoning the basic blend.
Questions about this recipe?
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