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How to Make Mayonnaise. Make your own mayonnaise; it's mostly just eggs and oil, and homemade
tastes better than store-bought. You will need 2 egg yolks 1 whole egg 1 tbsp. lemon
juice, freshly squeezed 1 tsp. Dijon or yellow mustard 1/2 tsp. salt 1/4 tsp. pepper 1 c.
olive oil, not extra *** 1 c. canola oil Food processor Herbs Spices Horseradish Onions
Garlic Capers and extra lemon juice or cider vinegar. Homemade mayonnaise contains raw
egg. Don't leave it at room temperature or you risk a salmonella infection. Step 1. Put
all the ingredients except the oil into a food processor and mix or whisk by hand until
creamy. Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers,
or anything else you'd like. Step 2. Whisking continuously, or with the food processor running,
begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after
the first couple of additions of oil, then pouring it in a very slow stream. As you get
to the end of the oil, check the texture; you may not need to use all the oil. If the
mayo is too thick, thin it with a little lemon juice or cider vinegar. Step 3. Taste the
mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate.
The mayo will stay good for three to five days. Step 4. If the mayonnaise begins to
separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in
a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
Did you know Hellmann's mayonnaise began as a salad and sandwich dressing made by New
York City deli owner Richard Hellmann's wife in 1905.