Homemade Mayonnaise

bootman

Hi

I would like to ask for a fool proof mayonaise recipe please. I have just used the last bit of shop bought.

I've got my eggs from my chickens and have olive oil. I tried once before and made a complete hash of it. :rolleyes:

Thank you

squeaky

Hiya

We have a recent thread on home made mayonnaise so I'm going to merge your question into it, so hang on to your hat.

Posts are listed in date order so you will need to read from the beginning to catch up

bootman

Thanks very much - the posts on this thread so far don't sound too great, I hope someone has a good recipe and actually likes it. :xmassmile

squeaky

The recipe I posted is adapted from a commercial one and is usually well received. I couldn't tell you myself though because I can't stand the stuff

This from a guy who used to make mayonnaise by the ton and even taught a computer controlled machine how to do it

Laurie25

Does anyone make their own Mayonaise, If so can you give me some advice on the best way to make this
Thanks

seraphina

When we're going to be using a lot of it (like for parties) then I make my own mayonnaise. It doesn't keep too long (a few days at most) so usually I buy the pasturised shop stuff, which seems to keep longer.

Anyway, I use my Kenwood Chef and I would hate to try it without an electric mixer/blender as there is a lot of mixing involved!

The trick is to start off as slowly as possible - patience is the absolute key.

Here is my recipe, which came in the Chef instruction manual:
2 egg yolks
half teaspoon dijon mustard
150ml light olive oil
150ml sunflower oil
1tbsp white wine vinegar
lemon juice
salt and pepper.

Mix egg yolks and mustard together. Start whisking at the fastest setting on your blender/mixer. Whilst mixing, add a drop (literally, a drop) of oil. Keep mixing, add another drop. Whilst mixing at high speed, slowly add drops of the oil. You can gradually start to up the amount of oil you add to half a teaspoon to a teaspoon at a time. It usually takes me about 10-15 mins to add half the oil - patience is key here otherwise it will curdle.

Once half the oil is added, turn off the whisk and add the lemon juice, vinegar and seasoning. Start whisking again and add the rest of the oil gradually. The more oil you have added without the mixture curdling, the more oil you can add in one go. So at the beginning you add oil dropwise, and by the end you can add the oil in a slow steady stream.

It is worth the effort - the final product is absolutely divine!

Laurie25

Thank You seraphina

Rikki

I can't find the recipe for a simple homemade mayonnaise.

I'm sure there was one in the OS index.

southernscouser

I don't think I should post on this thread.

Rikki

southernscouser wrote: »

I don't think I should post on this thread.

Do I need to ask why. :rolleyes: