mayonaise

[namqch]

Long ago Shelley wrote about homemade mayonaise and it included a link to a website that had a recipe for mayonaise. Does anyone know what site that was or have a recipe for mayonaise? Thanks.

[ono]

Mayonnaise:

2 egg yolks
Juice of one lemon or 2 Tablespoons white wine vinegar
salt
This goes in the blender or food processor slowly add one cup oil whilst blending.

I eat loads of my own mayonnaise, I usually always add a couple cloves of garlic which makes it ailoi. I have also used avocado, curry, chipolte peppers, fresh herbs, mustard, etc. mixed along with the egg and lemon to make new flavors. I have also mixed a half cup of yogurt in to my mayonnaise to make a "mayonnaise lite". Enjoy!

[namqch]

Thanks for the recipe and tips. Hmmm it sounds so yummy! I can't wait to try this. Thanks again!

[shelley]

You have to be really really patient when adding the oil. Add it drop by drop, or a very thin stream.

I like adding fresh or dried basil to my mayo - yummmmmmm! Makes an excellent sauce for baked, broiled or steamed fish, great spread for flour tortilla rollups, etc.

[little monkey]

I'd like to try making this mayonnaise

Will it still work if I use 4 or 5 egg yolks?

And can I use ACV instead of white wine vinegar?

Thanks

[little monkey]

I just made mayonnaise using 3 egg yolks, and about 4/5 cup sunflower oil, 1/5 cup olive oil, and lemon juice. Put some wholegrain mustard in too. I think it's ok, but it tastes "soapy" - think the strong olive oil taste did that.

What oils do you use? Is Udo's good in mayo?

I have organic cold pressed sunflower oil by Clearspring that I used - but it is sold non-refridgerated, and I wonder if it's rancid because of that ...

Can any UK-er's help me with finding a good source of REFRIGERATED oils? I can get the usual Udo's, OmegaFlow flax - but would like to like a non-rancid source of wheatgerm and sunflower, sesame etc.

Thanks

[shelley]

strong tasting olive oil does make a weird mayo. I tend to avoid it, use only extra virgin and sometimes mix it with safflower.

The eggs are there mostly for the lecithin. You can even add a pinch of granulated lecithin to ensure it emulsifies properly. I'd do that before I'd add extra eggs. Mayo shouldn't taste too eggy.

Refrigerated oils are best bought locally. Shop around! If you can't find a good variety, then get the best olive oil you can find, which are usually in those large metal cans.

[LILA1963]

[shelley]

you can use any vinegar you want
I don't keep it for longer than 3 days usually. I tend to just make enough for the meal.

[LILA1963]

[cjb]

Homemade mayonnaise will keep in the fridge for up to two weeks. If you add whey, it will keep much longer and get firmer.

I often add chopped pickles to make tartar sauce for fish or fish cakes.