Fox Posted May 1, 2010 Report Share Posted May 1, 2010 Always wanted to try this, am hoping someone has a receipe that they like and would share. Thanks, Fox Link to comment Share on other sites More sharing options...
Marley's Ghost Posted May 1, 2010 Report Share Posted May 1, 2010 Assuming that you have a food processor try this one from Julia Child. She suggests that you use the plastic blade, not the steel one, as it makes a softer mayonnaise. Put in processor: 1 whole egg 2 egg yolks 1 teaspoon Dijon type mustard process 30 seconds add ½ t salt freshly ground white pepper 2 t fresh lemon juice or vinegar, or combination process another 15 seconds add while the machine is running, in a thin stream (most processors have a container as a part of the top that has a small hole that is just right for this) 1 ½ to 2 c very good oil (olive, peanut or other—I use 2 parts good extra virgin olive oil to 1 part canola) Stop after 1 ½ cups have been added and check for thickness. Add another ½ c or so if desired. Taste and correct seasoning (I often add a bit more mustard and/or lemon juice—sometimes salt and pepper) If the mayo is too thick, you can thin with a little sour or sweet cream or water. If you don't have a food processor, I'll post how to do this by hand. Link to comment Share on other sites More sharing options...
tp2168 Posted May 1, 2010 Report Share Posted May 1, 2010 Always wanted to try this, am hoping someone has a receipe that they like and would share. Thanks, Fox Basic Mayonnaise 1 egg (need to be at room temperature) 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup oil Place all ingredients in the order listed with 1/4 cup of oil in the blender, turn on the machine, and then slowly pour the remaining 3/4 cup of oil, until oil disappear. I have made my own mayonnaise for last five years. Link to comment Share on other sites More sharing options...
Fox Posted May 2, 2010 Author Report Share Posted May 2, 2010 Thanks to Marley's Ghost and tp2168 for your replies. We are traveling right now and just happened to think of this. Will try your receipes later, thanks very much. Fox Link to comment Share on other sites More sharing options...
Sierra Casa Posted May 30, 2010 Report Share Posted May 30, 2010 Miracle Whip 4 egg yolks 1 teas. Salt 2 teas. Dry mustard 6 Tbl. Vinegar 3 cups salad oil 3 Tbl. Flour or cornstarch 1 cup boiling water 2 Tbl. Sugar 1/4 cup vinegar 1 Tbl. Salt With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator. Makes slightly more than 1 quart. Link to comment Share on other sites More sharing options...
lardca Posted May 31, 2010 Report Share Posted May 31, 2010 Miracle Whip 4 egg yolks 1 teas. Salt 2 teas. Dry mustard 6 Tbl. Vinegar 3 cups salad oil 3 Tbl. Flour or cornstarch 1 cup boiling water 2 Tbl. Sugar 1/4 cup vinegar 1 Tbl. Salt With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator. Makes slightly more than 1 quart. For us Miracle Whipaholics. I thank you. Anxious to give it a try. Link to comment Share on other sites More sharing options...
lardca Posted May 31, 2010 Report Share Posted May 31, 2010 Homemade Mayo My grandmother's recipe. Her potato salad with this mayo is legend in our family (as is Grandma herself.) People go through withdrawal when they don't get it for a while. My grandmother made her last batch a couple days before she died at 101. 4 eggs 1 1/2 c white vinegar 1 c. water 1 1/2 c. sugar 1 tsp. yellow mustard 2 tbsp. cornstarch 1 tsp. salt Boil water and vinegar. Beat other ingredients together. Slowly add to boiling mixture. Lower heat to just simmering. Cook, stirring constantly until it thickens. Store in refrigerator. Makes 1 quart. FYI She made her potato salad the old fashioned way. Potatoes, hard boiled eggs, chopped celery, chopped onions, salt/pepper, a sprinkle of celery seed and paprika. Oh, MAN! I need some NOW! Link to comment Share on other sites More sharing options...
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