Mayonnaise

[PinkFizz]

Does anybody have an easy,tasty recipe for home-made mayonnaise??

[nickmo]

Hi PF - beat 2 egg yolks with a drop of oil til it thickens. Add few drops of lemon juice and keep beating. Add more oil til you get he thickness you want.

Use a blender if you want to, and pour the oil really slowly into the egg yolks and lemon juice. You should have a 'stick to the back of a spoon' result. If it isn't getting thick you have added the oil too quickly, or not beaten the eggs enough. Beating the eggs causes a change in the make up of the yolk which is all techy and to do with long chain polymers - but who cares - just beat til they get thick. . . . .you won't buy ready made again.

[Notsure]

Please be careful making mayonnaise. As you are using raw eggs there is a high possibility of salmonella. (Be especially careful if you are giving it to others)
Lion Stamped Eggs are from vaccinated hens although there is no garuntee. Your safest bet is to buy pasturised egg yolk, or powdered egg yolk.
And good luck because making mayo is a nightmare.
If your mayo splits ( like off cream in coffee) you will need to start again because it won't thicken.

[ugly_bob]

i always thought it was whites not yolks.
there you go - learn something new every day.

[spinchimp]

Take no notice of Notsuer, if you do it carefully it is easy to make.

[Makinamess]

I make mine in the food processor - easy peasy so long as you follow nickmo's advice and add the oil really slowly. Word of advice - don't use 100% olive oil - it will be too strong a taste - use something like groundnut or corn oil with a little olive oil.

[nickmo]

Hi UB - if you use whole egg in mayonnaise the whites 'take up' more oil than just yolks which is sometimes useful if you haven't made it before and want to make sure that the amount of oil is ok. The colour is not as rich as using only yolks though.

As MAM says, a light oil will not flavour the mayo - unless you want a remoulade - with capers - or curry mayo - with curry added etc. and will probably be a better result.

[PinkFizz]

thanks guys - great help as usual.xx

[PinkFizz]

so thats it - oil and eggs yolks!! Nothing else???

[squirtle]

According to Jamie olivers book 1 egg yolk and 1 teaspoon english mustard or dijon, whisk to a paste, gradually add olive oil, (not extra virgin) til consistency required ( anything up to a pint) then add extra virgin for flavour also season well. Adding chopped garlic is delicious as is adding chopped Basil ( either or both.) Enjoy.