Friday, April 22, 2011

Homemade Mayonnaise - Easy & Great

I'm thankful my car doesn't run on mayonnaise. As the price of gas has almost doubled in the last 10 years, the price of mayonnaise has more than quadrupled. I used to make my own just for fun or to save a trip to the store when I'd run out. Now, making it has become a part of my thrifty kitchen routine. It's not difficult. The taste and texture match or beat the best and most expensive. And, it doesn't contain a single ingredient that I can't pronounce.
(Recipe from my father in 1981)
  • Salt - 1 tsp.
  • Dry Mustard - 1/4 tsp.
  • Paprika - 1/4 tsp.
  • Cayenne - dash
  • Whole Eggs - 2
  • Vinegar - 2 Tbsp
  • Salad Oil - 2 cups
  • Lemon Juice - 2 Tbsp
(Mix all dry ingredients first)
Blend in Eggs followed by. Blend well.
Add 2 cups of Salad Oil and 2 Tbsp. Lemon Juice like this:
First, add salad oil, one teaspoon at a time, until 1/4 cup has been added.
Add remaining oil in increasing measurements, slowly (1 1/2 teaspoons, 2 teaspoons, etc.)
Alternate the last 1/2 cup of oil with the lemon juice.

Finally, beat in 1 Tbsp Hot Water.
I use a blender but, toward the end, when the mayonnaise gets really, really thick, I have to stop it a couple of times to scrape down the sides and stir. Transfer to clean jar(s) and refrigerate.
Makes a bit more than a pint (almost 3 cups).

Tweak the recipe for your own variations.
  • Substitute 1/2 to 1 cup of evoo for an equal amount of the salad oil for that olive oil flavor.
Or, try these additions at the end of the mixing process:
  • If you prefer the "salad dressing" flavor over that of mayonnaise (or to sweeten for a perfect Cole Slaw dressing) blend in 3 Tbsp of sweetened Condensed Milk.
  • Add 1 cup of crumbled Blue Cheese for a truly fresh and aromatic salad dressing.
  • Add powdered Ranch Dressing Mix, a little at a time, until your favorite flavor is reached and thin with water to your desired consistency.
  • Add 1 Tbsp each of Sweet Relish and Ketchup plus 1 tsp yellow Mustard for "Sandwich Spread".
If you are in doubt about the safety of using raw eggs, pasteurized eggs are available, though more costly. Having enjoyed homemade eggnog and homemade mayonnaise since childhood, I never hesitate but you should do your own research. A web search on safety will flood you with cautions and the USDA's "No, no, no's". This LINK contains information that I think is less biased...your choice. But whatever you decide, handle all foods properly and keep mayonnaise (and foods containing mayonnaise) refrigerated. I consider this recipe safe to use for a week or two but it seldom lasts that long.

No comments: