Home Made Mayonnaise

 I made some mayonnaise the other day, and was about to do something rude to myself, cause I realized, that this is so much better than any commercial mayonnaise, and why haven't I been making this more often?

Have you ever tried making some?   I guarantee you, it's not hard, and the taste and texture, well, hands down I think it's better than most commercial brands.  

And with an immersion blender, so dang easy to make, I'm kicking myself I haven't made it for myself in a long time.  And when you make your own, you can customize it, however you like.   I like mine a little on the lemony side, but sometimes I like garlic or tarragon or an herby kind of mayo.

But for your basic old mayonnaise, this is the way to go.

Just 4 basic ingredients and I bet you have them all in your house.  Eggs, oil, lemon and mustard.
The full recipe follows but here's some how-to's.

Place the egg yolk in a beaker, add the lemon and the mustard.

Whisk the egg yolk mixture together, you'll notice it thickening up a little, well, OK a lot.  Then start drizzling the oil in, just a drop or two to begin with.
Then the magic happens. 

It starts to look a little thicker, and as you add more oil, just drops at a time, it all comes together. When you've managed to get about half the oil in the beaker, then you can drizzle the rest of the oil in, whisking it continually.  
That's the trick, continually whisking as you're pouring in the oil.  And drizzling the oil in very slowly.

And after you've got the whole cup of oil incorporated, you end up with this luscious, velvety, smooth concoction called Mayonnaise.

Which you can use how you use regular mayonnaise, cause, umm, gee, this is real mayonnaise.

Couple of hints here. 
I did say it's been a long time since I've made mayonnaise, and I 'broke' it.  Which means it started to separate, which is not what you want it to do.
But I rescued it.
I added a tablespoon of hot tap water, whisked it through just a tad and the mayo got reacquainted and made up.
Just a little trick to keep in mind.

yield: 1 cupAuthor: Sid's Sea Palm Cooking (adapted from many recipes)print recipe

Home made Mayonnaise

prep time: 15 MINScook time: total time: 15 mins

Making your own mayonnaise means you can make it to your taste, adding any extra's you like

INGREDIENTS:

• 1 egg yolk
• 1 cup neutral vegetable oil
• 1 teaspoon lemon juice
• 1/2-1 teaspoon Dijon Mustard, stone ground is good
• a couple grinds of salt, if desired

INSTRUCTIONS:

1. Separate an egg, setting the white aside for another use. Place the egg yolk in a beaker, the lemon juice, and the mustard. I used some Grey Poupon Country grind, 1 tsp. Whisk the egg yolk mixture together, you'll notice it thickening up a little,   Then start drizzling the oil in, just a drop or two to begin with. Then the magic happens.  It starts to look a little thicker, and as you add more oil, drops at a time, it all comes together.  After you've managed to get about half the oil incorporated, drizzle in the rest, whisking it constantly. And after you've got the whole cup of oil incorporated, you end up with this luscious, velvety, smooth concoction called Mayonnaise. Couple of hints here.  If your mayonnaise starts to separate, it's called 'breaking' and you can rescue it by adding a tablespoon of hot water, and briefly whisking it together again. Just a little trick to keep in mind. If you have access to pasteurized eggs, go ahead and use them if you're concerned with any kind of salmonella contamination.   You are using an uncooked egg yolk here, and you want to don't feed it to anyone who maybe be immune compromised.

Created using The Recipes Generator

Home made mayonnaise will keep for about three days in the fridge, but mine never lasts that long, it gets eaten.

****BTW****  Is your turkey in the fridge thawing yet?  It's not too early to haul it out of the freezer and stick in the fridge to start thawing.    Remember for every 4 lbs. of turkey, you need to have it in the fridge for 24 hours.    So that 20 lb. turkey needs to go in the fridge today.