Photo: Mayonnaise Recipe
Ingredients
- 2 egg yolks*
- 2 tablespoons mustard
- Dash salt and pepper
- Squirt of lemon juice
- 1 to 1 1/2 cups oil
Directions
Put ingredients in blender, and blend slowly, adding oil until you have desired consistency.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By raie0raie
Bedford, IA
on May 28, 2012
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this was my first mayo recipe and i used the blender at first but it never thickened up for me. i tried again just using a whisk and it worked wonderfully. i also halved the ammount of mustard used because i really don't like mustard and i found the flavor perfect :
By LesCel2
on November 04, 2011
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(CONTINUED FROM BELOW
I changed this recipe just a tad, and I'll write it here just incase anyone wants to try it out, It has wonderful flavor, not to strong, but very bright and very delicious.
2 egg yolks
Squirt of Lemon or Lime Juice (I used lime, as it has a lighter flavor, not so strong as lemon
Pinch of salt and Pepper
Pinch of garlic powder
Pinch of Sugar (used Cane, not brown
A little bit more then half a TBSP of prepared Mustard (Used Frenches
1 cup of Canola oil (or another flavorless oil
and when I say "a pinch" I literally mean a pinch haha, just put some of the ingrediant in your palm and use your thumb, index and middle finger to pinch some and put it into the food processor or whatever you happen to be using.
I hope I helped some of you that seem to be having trouble with the process : Its true that the directions could have used a bit more explanation, especially for first timers.
By LesCel
on November 04, 2011
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This is a great base for mayo. I tweaked it around and added some things and it turned out to be the absolute best mayo Ive ever tasted! Looking through recipes online I found that alot of recipes use too much mustard, as did this one. Also I completed this recipe using a small food processor. It doesnt have a hole that you can slowly drizzle the oil through but I did find that what works in that situation is that in the beggining, add a tablespoon at a time of oil, then mix it for about a minute (always using a medium high speed until it is completly combined and starting to thicken. Be patient, the first few tablespoons of oil you add and mixing you do, the mayo wont seem like its thickening yet, just keep repeating the process and it will :. As the mayo starts to get really thick, start adding about 11/2 - 2 tablespoons at a time. But you must always let the mayo completly combine with the oil before you add more oil, otherwise it will break and seperate.
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