Directions: |
Directions:Add eggs, ½ cup of the oil, ground mustard, and salt to a food processor and process on high for about a minute.
While still processing on high, drizzle the final two cups of oil VERY SLOWLY, into the processor. It should take at least 3 minutes to add all of the oil. If it takes longer, that's ok as long as it makes a creamy finish. Add vinegar or lemon juice and process for another 30 seconds after scaping the sides. |
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Notes: |
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Notes: It takes no time at all to make your own mayo but you have to have patience when making it. It is VERY important to add the last 2 cups of oil slowly. If you don't, it will not emulsify and you will get a watery texture instead of a creamy one. If this happens, do not try to fix it. Just throw it away and chalk that up to a lesson learned. Many people think that if you just add more oil, it will come together. This is WRONG. It may eventually begin to get a little creamy but it will just taste like fluffy oil in the end.
So, why make your own Mayo? Cost is a big factor. It is much cheaper to make your own Mayo than to buy it in the store. Also you control the ingredients. Also, you can flavor the oil to add variety to different dishes. For example, you may use a Chili Mayo for dipping onion rings. The possibilities are only limited by your imagination. Another reason is flavor. Homemade Mayo taste much better than store bought. There are some precautions that come with making a homemade mayo. You must keep it refrigerated. If it gets hot and begins to turn clear in color, it can eventually become poisonous. Make sure if you use it for picnic lunches, that you keep the mayo and anything it is made with in a cooler. This is why about the year 2000, Mayo manufacturers started making mayo out of Soy instead of traditional ingredients. The flavor suffered but it kept the law suits at bay.
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This recipe for Mayonnaise is from