You can make so many variations, too. Try a little garlic. Add herbs like tarragon, a touch of cayenne, or whatever you like best. You can use your favorite vinegar, or use lemon juice, lime, even grapefruit juice. You can use different oils too.
Wash, rinse, and dry the egg. Add the egg, mustard, juice, salt, and any herbs, plus 1/4 cup oil, to your blender. Blend on low for 1 - 2 minutes. Increase blender speed to medium low and drizzle the rest of the oil in very slowly. It should take a minute or two to add it in. When the ingredients have emulsified completely, stop adding the oil. Chill before using. This should be used within 3 days - if it lasts that long!
Wash, rinse, and dry the egg. Add the egg, mustard, juice, salt, and any herbs, plus 1/4 cup oil, to your blender. Blend on low for 1 - 2 minutes. Increase blender speed to medium low and drizzle the rest of the oil in very slowly. It should take a minute or two to add it in. When the ingredients have emulsified completely, stop adding the oil. Chill before using.
This should be used within 3 days - if it lasts that long!
By Copasetic1 from North Royalton, OH
I've never done this because of salmonella. Where or how can I find safe eggs? I'd really like to try this.
If you cant' find irradiated eggs, or don't want to use them, here's a site that tells you how to handle the eggs. You can handle the eggs this way to use in this recipe: http://homecooking.about.com/od/condimentrecipes/r/blcon66.htm
We always enjoy fresh homemade mayonaise, especially when making an
Art Barry's Chocolate Mayonaise Cake which I use when making a German
Sweet Chocolate cake with the cooked Pecan and Coconut Frosting. This
mayonaise is just perfect for that as well as being such a delicious change
from the storebought brands. You'll notice the fresh-tasting difference
immediately when using it as the base for any coleslaw or tossed salad
dressing as well as for tuna, egg, potato and macaroni salads which you are
already following all the safety rules for maintaining quality.
The lemon juice pretty much "cooks" the egg just as it does when making
the old-fashioned Magic Lemon Meringue Pie which uses condensed milk
and raw eggs.
We only buy and use Eggland's Best brand eggs now, and I wouldn't hesitate
to use them in Homemade Mayonaise at all. In over a year, I have never
once had an Eggland's Best egg that wasn't just perfect. Obviously, this
company has taken the time to learn and use all the safety measures required
for handling fresh eggs. They are worth every cent of the slightly higher price.
If you don't get Eggland's Best or a similar high-quality egg, then just break
the egg into a separate little bowl first and make sure the yolk is standing high
and fully intact, and the white of the egg isn't runny.
Eggland's Best Eggs are available at BJ's Club Warehouse as well as Walmart and our Publix and Winn Dixie supermarkets here in Florida.
If you are keeping Hens who give you all the fresh eggs anyone could want,
you'll never have to worry about quality of store-bought eggs again anyway.
Thank you Barb for the Homemade Mayonaise recipe. It's slightly different
from mine, but I can tell that it'll work the same. My recipe just makes slightly
more at the time.
Pookarina / Julia
Sounds rich and tasty. I'll try this. Thanks for posting.
I'm not much of a cook, but might get brave and try this. So... put in the whole egg, shell and all? Is that why you wash it? I thought it was cracked in, without the shell.
This recipe is a bit misleading. I saw where a woman asked if you used the entire egg including the shell & I thought "I can't believe she would ask that because of course you would not use the egg shell", but the way the recipe is written, you do use the eggshell too. That doesn't make sense. If indeed the egg shell is to be used too, it should be explained because most people would never do that & have never heard of anyone doing that.
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