What is the best recipe for making Egg Mayonnaise???

Question

I am looking for something special... :D

Answer 1

My husband says this recipe reminds him of the mayonnaise they used to serve with the fries at a Montreal cafe he used to frequent. It was made fresh daily.

1 egg (at room temp)

1 teaspoon dry mustard

1 teaspoon salt

1 1/4 cup oil (any type...corn, vegetable, canola)

dash cayenne pepper

3 tablespoons lemon juice or vinegar (I like it with vinegar better)

Directions:

Place egg, mustard, salt, cayenne pepper and 1/4 c. oil in blender and blend on low.

While the machine is blending, SLOWLY pour in another 1/2 c. oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 c. oil. Blend until well combined.

Store in refrigerator, tightly covered.

Other additions I've tried:  wasabi powder (for a kick), lemon rind (adds a nice freshness), horseradish (again, for a kick).

Answer 2

I tend to use olive oil (if I'm using the mayonnaise as is) or corn oil (if I'm adding flavourings like garlic or chilli later) and leave the vinegar / lemon juice to last.  And it's easy to do in a mixer or food processor.

Beat 2 egg yolks with a large pinch of salt until the eggs are foaming and almost white.

Then trickle in the oil, drop by drop at first, then in a very thin stream.

The mixture will suddenly thicken very rapidly.  

Turn off the mixer and taste.  Add a little lemon juice to sharpen.

If you want flavoured mayonnaise, add crushed garlic, chilli or herbs as required.

Enjoy!

Barbie V, like the grated cheese idea!  I must try this out.  thx

Answer 3

Ingredients for Egg Mayonnaise

egg yolks 2 pc



vinegar 25 ml



mustard - mild English  sq

soya oil (room temperature)  300 ml

How to make Egg Mayonnaise

Place the egg yolks, vinegar and mustard (approx. 1 tsp) into a bowl and combine well with a whisk

Continue whisking and very slowly add the oil; a little at a time until completely combined

Once all the oil is added continue whisking for one minute to ensure a complete emulsion

Correct seasoning with salt and white pepper

If the sauce is too thick it may be thinned with a little boiling water, if too thin whisk in more oil

Chef's Tip for Egg Mayonnaise

Sometimes the emulsion will not work, when this happens we say the sauce has split or curdled, mayonnaise will curdle or split for a variety of reasons:

the oil is too warm or too cold

the oil was added to quickly

the whisking was insufficient

the yolks were stale

This can be corrected by one of two means:

a little boiling water is placed into a bowl and the curdled mayonnaise slowly whisked into it

a fresh egg yolk and a little vinegar or water is placed into a bowl and the curdled mayonnaise slowly whisked into it.

Answer 4

Making mayo in a food processor. . .

http://www.youtube.com/watch?v=wqfXKhIzS...

The French do it best. . .

http://www.youtube.com/watch?v=RKrvisTlr...

Mayo - what is it and where does it come from?

http://www.squidoo.com/mayonnaise

. . . .You want fries with that?

Answer 5

O. K, MY BOY...............

You did ask for the best and you did want it special, so here it is...

HOME MADE MAYONAISE

2 egg yolks

salt

white pepper

1 teaspoon Dijon mustard or dried mustard, if desired

1 teaspoon white wine vinegar or tarragon vinegar or lemon juice

1 cup olive oil or vegetable oil (about 1 cup)

Place egg yolks in a bowl with salt and pepper, mustard, if desired and 1/8 teaspoon vinegar or lemon juice.

Beating constantly with a wire whisk, add oil drop by drop at first, then in a steady trickle until the mayonnaise is thick.

Add remaining vinegar and adjust seasoning, if desired; stir again.

*Thats a very basic recipe, you can start with adding garlic powder, onion powder, paprika, and what not*

Answer 6

Boil 2 eggs per portion, when there hard boiled leave them to cool, then remove the shell. The put them in a big bowl and cut them up to a desired size, then add pepper and salt to taste and a tbs of vingar.

Then add SALAD CREAM not mayonaise. Gives it a zingy-er taste. Add enough to you get a consistancy you want.

Mmmmm

Dx

Answer 7

as first answer but I always add a tiny amount of grated cheese to mine