Homemade Mayonnaise Recipe makes a delicious mayonnaise with many variants you will love.
It is an old, Old Fashioned Recipe that is quick and easy to make from scratch.
Mayonnaise is an uncooked salad dressing of emulsified eggs and salad oils.
It can be made with only those two ingredients.
However, it needs other ingredients to enhance the flavors and it needs acidic ingredients to delay spoilage.
Vinegars and lemon or lime juice do both functions.
Homemade Mayonnaise Recipe can be made using any salad oil.
A commercial Mayonnaise that I use the most, lists soybean oil on the label.
Another mayonnaise I use occasionally, shows olive oil on the label.
I prefer to make Mayonnaise from scratch, with peanut oil or non-virgin olive oil.
Peanut oil is my top choice of oil to use because of the better flavor, in my opinion.
Add egg yolk, apple cider vinegar, lemon or lime juice in a stand mixing bowl and beat on high speed about one minute or until it is blended well.
Slowly, drizzle a few tablespoons of peanut oil, one tablespoonful at a time, until the mixture starts to thicken and emulsify.
While still beating on high speed, add the remainder of oil in a small steady stream.
When finished, scrape down sides and bottom of bowl. Do not stir.
Spoon it into a jar with a tight fitting lid and keep stored in the refrigerator when not using, as you do with store-bought mayonnaise.
Add 1/4-1/2 teaspoon regular or smoked paprika to first four ingredients.
Add 1/2 garlic powder and 1/2 teaspoon onion powder to the first four ingredients.
You can combine these ingredients with the first variant.
After the mayonnaise is made, fold together 1 cup mayonnaise and 1/2 cup catchup.
After mayonnaise is made and ready to use, fold together 1/2 mayonnaise and 1/2 whipped cream.
It is delicious on fruits.
Homemade mayonnaise is a great substitute for the store-bought mayonnaise in our Waldorf Salad Recipe.
Also, your Homemade Mayonnaise Recipe makes a delicious substitute for Dill and other dips.
TIP: Substitute equal amount Homemade Mayonnaise instead of store-bought mayonnaise listed in our $100 Chocolate Mayonnaise Cake.
HOMEMADE IS BETTER!
Divide Butter into 3 pieces.
Place one piece butter, egg yolks and 1 tablespoon lemon juice in top of double boiler.
Cook over hot, but not boiling water, while constantly stirring with a wire whisk, until butter has melted.
Add second piece of butter and continue stirring and starts to thicken.
Add third piece of butter and continue heating and stirring until thickened as you desire.
Remove from stove and let cool.
If not planning to use immediately, pour into a small jar with a tight fitting lid and store in the refrigerator.
Should sauce separate or curdle, beat in 2 tablespoons hot water plus another 1/2 tablespoon lemon juice a few drops at a time.
This sauce is delicious served over cooked vegetables, especially over cooked asparagus tips.
Add 2 tablespoons Sherry, a few drops at a time, just before removing from the stove.
Remove sauce from stove and slowly fold in 1/3 cup of unbeaten heavy cream.
Have all ingredients at room temperature.
In a small saucepan bring vinegar to a boil on the stove.
Put egg and prepared mustard in blender while it is running.
While blender is slowly running add olive oil in a slow stream.
Add vinegar and beat on high speed just until well mixed.
It is hard to find exact dates and places that homemade mayonnaise was created.
In researching on the internet you will find statements such as "Mayonnaise was created by a chef, one or two hundred years ago" or "It originated in France or Germany."
Which was it? This leads me to believe that nobody knows.
Having said that, I think we can say it was a long, long time ago.
However, I do believe what I see posted on the internet about when mayonnaise appeared on our American tables.
Some of those early creators are still in business today, one is in my own neighborhood.
This is the history I want to share with you... American History.
Hellmann's Mayonnaise was created in New York City in 1905.
Duke's Mayonnaise was created in Greenville, South Carolina in 1917 by Mrs. Eugenia Duke.
She and her daughter Martha, starter selling sandwiches that contained her homemade mayonnaise at YMCA-run Army canteens.