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Anyone have a receipe for Mayonaise ?


Fox

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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.

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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.

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  • 4 weeks later...

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.

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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.

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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!

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