To print this page, use your browser's print button, or use the copy/paste/print method.


HOME MADE MAYONNAISE, YOUR WAY.

Develop your own special mayonnaise!



Making your own special mayonnaise is easy, and you can avoid all the additives you would get in store bought mayo. The flavor is going to be special as well.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
HOME MADE MAYONNAISE (Egg Yolk & Olive Oil Emulsion)
INGREDIENTS: Makes 2 cups mayonnaise

●   3 large eggs (yolks only) Set whites aside for another use.(**SEE COOK'S NOTE-1**)
●   2 Tablespoon(s) white wine vinegar
●   2 Tablespoon(s) water or white wine (may use less for thickness of Mayonnaise)
●   2 Tablespoon(s) lemon juice
●   ½ Teaspoon(s) Cayenne pepper
●   ½ Teaspoon(s) sugar (optional)
●   ½ Tablespoon(s) sea salt
●   1 − 2 Teaspoon(s) spicy mustard (Dijon mustard works well)
●   The best extra virgin olive oil you can afford (**SEE COOK'S NOTE-2**)

DIRECTIONS: 

1.  Separate the 3 eggs and place the yolks in a stove-top Pyrex® mixing bowl with vinegar, water, and lemon juice.

2.  Heat the mixture to 150℉ for 1 minute, constantly stirring. Remove the bowl from the stovetop and cool
     on counter-top.  This heating will reduce the risk of (salmonella) food poisoning.

3. At this point,  add the optional seasonings of Cayenne pepper,  sugar,  sea salt, mustard and whisk together to
    blend well.  Seasoning the mayonnaise is purely arbitrary depending on your taste.  Add more or less, for flavor,
    and more or less water for thickness.  Dry seasonings such as oregano,  thyme and etc. are also OK to add at this
    point.  Go light the first time you make your mayonnaise until you get the exact flavor and thickness you want. 

4. While constantly whisking, slowly drizzle in the extra virgin olive oil,  teaspoon by teaspoon,  until you get the
   proper consistency that you desire. Take this step slowly and thoroughly combine each and every teaspoon of oil
   before you add the next.


COOKS NOTE*
1.  Raw eggs are raw,  and you always run the risk of salmonella contamination.  The best protection is to use pasteurized egg yolks.
     This recipe will greatly reduce the risk.  The video below shows another method of egg safety.  Free range eggs are said to be safe,
     but still take precautions as to what eggs you choose.  Home made mayonnaise is truly better than the additive loaded mayo you
     buy in the supermarket,  so please take the proper sanitary precautions.
     
2.. I like using a buttery tasting olive oil and not the strong peppery variety.  Olive oil if too strong will overwhelm the mayonnaise.
     You can use other oils for your mayonnaise such as most vegetable oils,  nut oils such as peanut oil,  coconut oil,  or grape seed
     oil.  Even flax seed oil,  canola oil or even sesame oil will work.

NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED,  THE VIDEO(S) BELOW MIGHT BE OF HELP TO YOU.

1.  U-TUBE VIDEO - HOW TO MAKE HOME MADE MAYONNAISE  -  THE SCIENCE OF AN EMULSION


2.  U-TUBE VIDEO - HOW TO MAKE HOME MADE MAYONNAISE - A VARIETY OF MIXING METHODS




Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved