social

Classic Mayonnaise

mayonnaise in bowlYou can make your own mayonnaise with simple ingredients from the pantry! I recommend using a hand mixer when you first learn to make this recipe. Once you get a feel for how to create the right consistency, follow the same steps using a blender to save time. Good, homemade mayonnaise lasts at least a week in the refrigerator. Substitute it in any recipe that calls for its store-bought counterpart for enhanced flavor!

Advertisement

Total Time: 15-20 minutes

Yield: 1 cup

Source: Better Homes and Gardens--The New Cookbook (1970). The book is out of print and can be difficult to find, but worth the treasure hunt!

Ingredients:

Classic Mayonnaise
 

Steps:

  1. Mix together the salt and spices in a small container. Gently, but thoroughly, beat in the egg yolk with a fork.
  2. Egg whipped with folk.
     
  3. To chemically cook the egg, add vinegar and mix well. Empty the mixture into a medium size mixing bowl. It should be fairly thick and sticky, so scrape the sides with a spatula.
  4. Vinegar added to egg.
     
    Advertisement

  5. Add the canola oil 1 tsp. at a time, beating on high speed, until 1/4 cup has been added. The consistency should start to resemble mayonnaise, although it will have a more buttery color.
  6. Adding oil one tsp. at a time.
     
    Beating eggs with mixer.
     
  7. Add the remaining oil by tablespoon, or in a very thin stream, alternating the last ½ cup of oil with lemon juice. Optional: beat in ½ tbsp. hot water. The color will lighten as the oil is whipped in.
  8. Adding oil to egg yolk.
     
  9. Some suggestions are to use as a base for chicken or egg salad, ranch dressing, Waldorf salad, and coleslaw. Enjoy!
  10. Finished mayonnaise
     
    Advertisement

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

 
January 19, 20171 found this helpful

Not done much now because of salmonella, pasteurized eggs would be safer. That is a 46 year old recipe.

 
January 20, 20170 found this helpful

Yes, there is that risk from sweatshop eggs. It's best if you use pasteurized eggs (as you suggest) or ones from a local and organic family farm. I used to raise chickens for years and never had a problem because their environment was clean and they had a high quality diet.

 

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

 
In This Page
Categories
Food and Recipes Recipes CondimentsJanuary 17, 2017
Pages
More
🎂
Birthday Ideas!
💘
Valentine's Ideas!
🍀
St. Patrick's Ideas!
Facebook
Pinterest
YouTube
Instagram
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2024-01-25 00:22:51 in 3 secs. ⛅️️
© 1997-2024 by Cumuli, Inc. All Rights Reserved.
https://www.thriftyfun.com/Classic-Mayonnaise-2.html