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!
By Free2B from North Royalton, OH
Check out these Homemade Mayonnaise Recipes.
Doesn't contain the high fructose as found in commercial mayonnaise. You will never go back to store bought mayonnaise.
Have eggs at room temperature. Beat eggs in mixer. Add all ingredients except oil and vinegar. Add slowly and continue mixing. Add vinegar a little at a time; mix well.
Mayo is a wonderful addition on a sandwich and in many kinds of salads. This page discusses different kinds of mayonnaise.
Making homemade mayo is super simple and allows you to tailor the flavor to your liking. This page has recipes for easy mayonnaise.
You can make your own mayo with simple ingredients from your pantry. Get this classic mayonnaise recipe in this page.
This page contains flavored mayonnaise recipes. Flavored mayonnaise is great for an unusual sandwich spread or dipping sauce, there are endless ways to season mayo.
Here are the Homemade Mayonnaise Recipes asked by community members. Read on to see the answers provided by the ThriftyFun community.
Does anyone have a recipe for mayonnaise?
Check out this page and see if there is one you like:
This is one that I have used:
1 tablespoon fresh lemon juice or vinegar
dash of salt
dash of mustard
Blend at high speed for about 30 seconds. Remove the top in middle of the lid and pour in a 1/4 cup of light vegetable oil in a stream while the blender is going.
Makes 1 cup
1 large egg, room temperature
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon
1. Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.