Thursday, July 16, 2009


Mayonnaise can be tricky to make but with a bit of patience, I have found it is actually possible to make a really tasty example. Also, not using the yolks together made is less likely for the mayonnaise to separate. Not sure why!


2 FRESH eggs - they will not be cooked so make sure they are at least date stamped.
1 to 1 1/2 cups of oil. Traditionally olive oil is used but peanut oil would also work if you don't like the taste of olive oil
1 to 2 tablespoons of lemon juice.
Pinch of salt

You only need the egg yolks so separate them from the whites.
The yolks will be used one by one.
If you are using a food processor, put one yolk in there - if using an electric beater put in a bowl.
I tried both the beater and the processor and it boils down to a personal preference.
Add a pinch of salt.
Start beating, processing, and add about 3/4 of the oil - in a thin drizzle - to the mixture.
This has to be done REALLY slowly - almost drop by drop.
Do not be tempted to hurry - you will ruin the mixture!
Next, in another bowl, beat the remaining egg yolk then add the oil-egg mixture to this very slowly again - beating in between.
Then, in a thin drizzle, add the remaining oil, beating constantly
When all the oil is added, add the lemon juice.
Start with 1 tablespoon full, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.
You will end up with approximately 2 cups of mayonnaise.

This is pure mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.

1 comment:

  1. Mmmmm - putting this in my mayonnaise file for our upcoming BLT challenge:


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.