[abefroman]

How can I make homemade Mayonnaise?

Does anyone have a simple recipe for this?

[Andy M.]

Here's a recipe from Julia Child's French Chef Show:

MAYONNAISE

3 Egg Yolks
1/2 tsp Lemon Juice OR
1/2 tsp Vinegar
1/4 tsp Dry Mustard
1/2 tsp Salt
2 C Oil

Beat the eggs, lemon juice, mustard and salt completely until the are thick and sticky, about 1-1½ minutes.

While continuing to beat the eggs, drizzle the oil into the eggs a few drops at a time. Proceed very slowly at first, increasing the rate of pouring in the oil gradually. Don’t stop mixing or pouring in the oil for the first half cup of oil or until the mixture thickens noticeably.

Continue mixing in the oil until you have added up to two cups.

If necessary, adjust the lemon or vinegar to taste.

[deltadoc]

This is from Julia Child and Company

Mayonnaise in the Food Processor

1 whole egg
2 egg yolks
1 tsp Dijon mustard
1/2 + tsp salt
1 TB fresh lemon juice or wine vinegar
2 cups Olive Oil
White pepper

Process all ingredients except oil

Drizzle in oil in a slow stream, season.

Note: Here is doc's tip. I use fresh lemon juice to start, and then adjust to taste using red wine vinegar. I think I got that trick from Joy of Cooking.

The lemon juice and vinegar combination seems to be much tastier to me.

Rather than use the processor, I use a commercial Bamix wand mixer.

doc

[MikeLM]

Unless you're a gambler, you should use Pasteurized eggs, especially if you're going to feed a bunch of people.

I can usually find them around here, and then I can enjoy both mayo and homemade Caesar dressing. Good recipes in any standard cookbook- Joy of Cooking, Julia Child, James Beard.

Mike

[MarkV]

MikeLM:

It's not that much of a gamble. The USDA estimates that only one in 20,000 eggs has salmonella.

And if you really want to split hairs, even if the egg is infected it depends on HOW infected it is. Healthy immune systems can fend off small doses of salmonella. Thus the recommendation to use the freshest eggs possible.

Mark

[Mezzaluna]

I haven't had a problem. Doesn't the acid help "cook" the egg somewhat?

You haven't tasted mayonnaise until you've made your own. What a difference!