Making homemade Mayonnaise…....never fail recipe
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I figure many here will think of something else when I say "making homemade mayonnaise" I did as I typed this out…... but it is a serious recipe. I was shopping the other day and you know, Miracle Whip and Hellman's Mayonnaise now come in 30 oz. jars instead of 32 oz. and the price is steadily going up, both are quite expensive. Who is to say they won't shrink the container further in the future?? Anyway, the same market has 48 oz. bottles of soybean or canola oil on sale 4/$10 frequently. I thought I could probably make mayonnaise cheaper at home at that price.
So I scoured the internet for a recipe but then I remembered the last time I made mayo in the blender, it didn't emulsify properly. But the recipe I found at Chowhounds promised it was never fail. The only thing is you need is a stick blender (also called a hand or immersion blender). So I thought what the heck, I'll try it and found it more than adequate.
The flavor improved on standing a few days also, which was a happy surprise! (refrigerate immediately of course)
Before you start, make sure the immersion blender will fit inside the container. Wide mouth quart size home-canning jars worked for me.
Ingredients & method
1 whole egg, medium or larger
1 cup oil of choice
1 tsp dry mustard powder or 1/4 tsp. prepared yellow mustard
1 Tbsp. lemon juice (fresh or bottled)
1 tsp. white vinegar
1/8 tsp. white pepper (I never have this so I just used regular pepper)
1/4 tsp salt (or more, to your own personal taste)
1/4 tsp sugar or 1/2 tsp corn syrup - sometimes I find the sugar doesn't blend in
1/4 tsp garlic powder (optional)Place egg in bottom of container. Add remaining spices etc., lastly add oil. Place the immersion blender into the container (touching the bottom). Using high speed if you have it, turn blender on until you see white mayonnaise at the sides of the container, about five (5) seconds. Very slowly lift the blender to the top, about another 5 seconds or so. You are done. If you used the sugar, mix by moving the blender up and down in the container for several more seconds.
Mixture will thicken a bit more in the refrigerator.
Of course you can experiment with half olive oil, or corn oil, balsamic vinegar or apple cider vinegar, various spices. I didn't try it (with all olive oil) due to the cost, but most of the comments on the site said extra virgin olive oil is too bitter. That would make sense to me, since some types of olive oil can have a very strong taste. But you might try 1/3 olive oil to 2/3 something else. The all corn oil mayonnaise had a nice flavor.
Anyway, as long as you have oil and eggs in the house and a stick blender, you'll never be out of mayonnaise.
PS this recipe was supposed to be "close to Hellman's". I didn't think it was anything like Hellmans, but it was tasty. Please let me know how you like it.
PSS - the quart-sized canning jar was plenty big enough to make a double recipe, so if you like it, you don't have to play around with only one cup at a time unless you want to.
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:jaj: Great Recipe!! :jaj:
Easily adapted to other flavors for sandwiches etc…......................
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I figure many here will think of something else when I say "making homemade mayonnaise"
Guilty ;D
