How do you make mayo?

Question

How do you make mayo?

Answer 1

Ingredients

Egg yolks (3)

White wine vinegar (2 Tbsp.)

Lemon juice (2 Tbsp.)

Water (2 Tbsp.)

Mustard, dry (2 teaspoons)

Salt (1/2 teaspoon)

Cayenne pepper (1/2 teaspoon) - Optional

Vegetable oil (2/3 or 1 1/2 cups) - See Tips about using vegetable oil

Steps

Separate the eggs, putting only the yolks in a mixing bowl.

Add vinegar, lemon juice and water.

Heat the mixture in a double boiler to a temperature of 150F (65.6C). This will take about 1 minute. Stir constantly and keep a close eye on the temperature. Many people don't bother with heating, but it's essential to minimize the risk of food poisoning(salmonella) (see Warnings).

Remove the mixture from heat and cool to room temperature.

Add dry mustard, salt, and cayenne pepper.

Using a whisk or a standing or electric mixer,or a food processor (which works the best), mix the ingredients together.

Slowly, very slowly, teaspoon by teaspoon at first, whisk in an oil that you don't mind tasting (extra virgin olive oil, or peanut or grapeseed,or corn oil, rather than an old, super-cheap container of canola you haven't touched in years).

If using a stand-alone mixer, pour the oil in drop by drop.

If using a handheld or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk.

Continue adding oil bit by bit until the mayonnaise has reached the proper consistency. This may take up to a half a cup of oil per yolk. If the mayonnaise remains soupy, give it a chance to rest. If in resting the oil and yolk seem to separate, the mayonnaise has broken. See Tips.

Store mayonnaise sealed in the refrigerator for up to three days. It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate.

Tips

Make sure that all oil is fully incorporated into the mayonnaise before adding more. If you rush the process, the mayonnaise will "break," and the emulsion will release all its fat to become a useless pile of oil and egg yolk.

To recover a broken mayonnaise:

Place another yolk in another bowl and slowly whisk the old into the new.

Pour some vinegar down the side of the bowl and slowly work the mayonnaise back together, quickly whisking the oil and egg near the vinegar into the vinegar, and then bit by bit whisking the rest of the egg and oil into this. This is more difficult than the other method.

Place a teaspoon of water into another bowl and then add the broken mayonnaise drop by drop into the water while whisking, just like you added the oil to the egg yolks before. When you have incorporated all of the broken mayonnaise into the water, slowly add the remaining oil (if any) while whisking, just like before

Use the freshest eggs available (backyard chickens, anyone?), since the lecithin in the egg yolk is what emulsifies the oil, keeping the product smooth and creamy.

If olive oil is used, the mayonnaise should be used at once. When refrigerated, it will crystallize or solidify. Olive oil makes a very fruity mayonnaise.

Using a hand-held immersion blender makes this task very easy. Crack the eggs in the container you plan to use to store the mayonnaise--a clean generic salsa jar works perfectly. Add the vinegar, mustard, lemon juice, oil, and seasonings. Plunge the immersion blender into the container, then turn on high. The bottom of the mixture will turn instantly into mayonnaise. While the immersion blender is still running, very slowly lift up the blender to incorporate all of the oil.

Some grocers and specialty food shops sell "sterile" (free of food-borne bacteria), pre-separated egg whites and yolks.

Warnings

Because you are using raw egg yolk, care should be taken to avoid food poisoning from Salmonella. Don't alter the proportions of ingredients unless they are listed as optional, because the acidity is there for a reason--food safety. The recipe presented here is based on U.S. Food and Drug Administration guidelines (see External Links).

Pregnant women are advised not to eat 'real' Mayonnaise due to the aforementioned Salmonella risk from the raw eggs.

Answer 2

google homemade mayo and lots of recipes will pop up.  they are very good and easy to make, just make sure you follow the method carefully as if you add the oil to rapidly, it won't work.  Good luck.

Answer 3

If I remember right I put a couple of egg yolks and some oil in a bowl and beat on high until it comes out white tasting it to see if it takes right I think I put a little salt in it too. but if you want know for sure look up the webb site www.cooks.com  good luck.

Answer 4

Don't you watch Top Chef? It's very hard to make mayo!! Good luck! :)

Answer 5

one egg yolk,4 oz veg oil,,juice of one lemon,salt and white pepper..whisk your egg yolk till its frothy,add little drops of oil at a time while whisking,then add little drops of lemon juice.taste and season..

enjoy

Answer 6

Things You’ll Need:

    * 2 tsp. (or to taste) apple cider vinegars , white wine vinegar, or lemon juice

    * 1 tsp. prepared mustard

    * 1 tsp. salt

    * 1 1/2 c (for blender) or 1 c. (for whisk) olive (not virgin) oil - or canola oil

    * 1 pasteurized eggs - plus 1 yolk for blender method

Blender or Food Processor Method

Step1

In the blender or food processor, mix 1 egg and 1 yolk with the mustard and salt.

Step2

With the blender or processor running, slowly add 1 1/2 c. oil in a thin, steady stream. (In the food processor, leave the insert in the feed tube and let the oil drip through the hole in the insert.)

Step3

Add the vinegar.

Step4

Store in the coldest part of your refrigerator (the bottom and back) for up to two weeks.

Whisk Method

Step1

Whisk the egg, mustard and salt together in a small bowl.

Step2

Continue to whisk as you begin to add 1 c. oil drop by drop.

Step3

As the mixture begins to thicken, add the oil a little more quickly, ending in a thin, steady stream.

Step4

Whisk in the vinegar.  

Answer 7

Go to foodnetwork.com and type mayo into the search box. then click on the one from Alton Brown from Good Eats. Works like a charm- I have never bought store bought since I first started making it 4 years ago!

YUM!

Answer 8

Hello!! I hope this is what you are looking for

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

    * 2 egg yolks

    * 3/4 teaspoon salt

    * 1/2 teaspoon powdered mustard

    * 1/8 teaspoon sugar

    * Pinch cayenne pepper

    * 4 to 5 teaspoons lemon juice or white vinegar

    * 1-1/2 cups olive or other salad oil

    * 4 teaspoons hot water

Preparation:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.