I pulled it out, and gave it a try. The process was just as easy as I remember. Now, note that my recipe uses raw eggs. Websites today recommend using pasteurized eggs. I have no idea where to find pasteurized eggs, but if you worry about raw eggs, then I'd recommend looking at this recipe with instructions on how you can pasteurize eggs at home.
1 egg
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons cider vinegar
1 cup cooking oil, maybe a little more (that's what my recipe says!)
To make:
Beat the first four ingredients with a wire whisk (I used the whisk on my Kitchenaid mixer, using speed 4) until completely blended.
Add the oil in a slow steady stream as you continue whisking the mixture. The mayonnaise will thicken slowly, but the entire process of making it takes about 5 minutes.
That's all there is to it! There are several other ways to make mayonnaise, as this article from the UK's Guardian shows.
I use this just as I would use store-bought mayonnaise. I store it in the coldest part of my fridge and make sure I use it up in two weeks.
It can be mixed with sour cream, parsley, dill (if you have it) and green onions plus a little milk or buttermilk to make an excellent ranch dressing, too, if you have some ranch dressing addicts at your house. Just grind up the herbs, garlic (or garlic powder), green onion (or use onion powder) and garlic in the blender, add the sour cream, and mayo, and add milk until it's the consistency you like.
My goodness! Don't you ever sleep? I love the recipe for mayonnaise and I'm going to make it this weekend. I have ALOT of ranch dressing addicts in this house, so that's an easy fix!!! Take care of yourself!!!!
ReplyDeleteMomalizzie asked what I was gonig to. DO you ever sleep? You are the most prolific person I know plus your posts are excellent. I'd never thought of homemade mayo but what a great idea. We don't use much and when I did it out I always check the date. Much better to make your own. Thanks for good info. Your recipe looks like many of mine. Oil stained and wrinkled.
ReplyDeleteTake care. Thanks much for the recipe. Blessings, B
Thanks for the recipe - and the memory. I helped my mother make it in the long ago - could practically taste it. Will have to give this a try.
ReplyDeleteSounds easy and looks yummy!
ReplyDeleteI have a "thing" with eggs as they aren't my favorite~though I eat them in baked goods~ so I've never tried making homemade before.
Love the photos you took to go with the mayo recipe. Comforting to have homemade mayo in the fridge.
ReplyDeleteI haven't made homemade mayo in a few years. I did make homemade Thousand Island dressing last week to put on (turkey) reuben sandwiches though. It was yummy:)
ReplyDeleteDoesn't winter just make you wanna make and bake stuff like crazy? It does me:)
This sounds wonderful and easy - I've added this post to my list of Recipes to Try. Thanks for sharing.
ReplyDeleteI love how you make homemade things like that! I don't really use mayonnaise at all. I'm not sure why but I don't even put it on a sandwich. I only use it for potato salad and I rarely even make that. I guess I'm strange! lol
ReplyDeleteI don't use a lot of mayo either, Angela--mostly in salads like potato, egg, pasta, tuna, etc. I think that women used to make it just as needed and didn't keep a jar always on hand. They had mayonnaise mixers, you know, and special mayonnaise dishes for the table!
ReplyDeleteSue, I didn't know there were mayonnaise mixers and special mayonnaise dishes . . . do you have any photos? maybe I have one and don't know it!
ReplyDeleteI don't have a photo of a mayonnaise dish, Nance, but they usually had a plate under them and some came with a lid and sometimes a spoon. This was a 30's-50's thing, I think. I have a mixer that was probably used for making mayo--it's like a small egg beater that fits over a glass pitcher with measuring marks on the side. There's a lid attached to the beater to cover the mouth of the pitcher. I'm sure you've seen these. I'll find mine and post photos soon.
ReplyDelete