HOMEMADE MAYONNAISE RECIPE

Mayonnaise is a notoriously breakable emulsion or combination of two liquids (such as oil and water) that can't be mixed but can be held together in a kind of suspension. But it's easy to make if you know some tricks - and the payoffs are big.

Homemade mayo is the base recipe for other sauces out there - including: Aioli, Remoulade, Thousand Island dressing and much more.

Purists make mayonnaise by hand, but sad to say, I am no purist. I use the good ol’ blender and the mayonnaise is just as good and my arm is not aching from all that whisking. Now, with the wide availability of good wand blenders, it's a great time to bring it out and make some mayo right now...

TIPS:

Homemade mayo should be stored in an airtight container and can be kept in the refrigerator up to 4 days.

If you hand-mix the recipe, combine the yolk only with the mustard. (no egg whites) Whisking constantly, pour a thin stream of oil until completely incorporated and the mayo is thick. (This is when the whisk is lifted the mayo will stay on and not fall off.) Next whisk in the lemon juice (or white wine vinegar) and season to taste with salt and pepper. I'm tired just typing that...much less than doing it. Enjoy my recipe for mayonnaise.


EASY HOMEMADE MAYONNAISE RECIPE

1 large egg
1 TBS homemade Dijon mustard
1-1/3 cups canola oil
4 tsp fresh lemon juice or homemade white wine vinegar

In a food processor or blender, combine the egg with the mustard. With the appliance running, SLOWLY add the oil in a thin stream until it has combined with the egg mixture. Now add the white wine vinegar or lemon juice and pulse until combined. Season with salt and pepper.

AIOLI (Garlic Mayonnaise) RECIPE

Another excellent recipe for mayonnaise, if I say so myself.

HOMEMADE AVOCADO MAYONNAISE RECIPE

3 egg yolks
1 ripe avocado, peeled and cut into chunks
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch of homemade cayenne pepper
1 tsp dry mustard
1 tsp homemade Dijon mustard
3/4 tsp paprika
1 TBS fresh lemon juice
1 tsp homemade white wine or tarragon vinegar
2/3 cup peanut oil
1/3 cup olive oil

Place the egg yolks and avocado in a blender or food processor. Then add the lemon juice, white wine and all of the seasonings. Pulse for 1 second and then when the appliance is on SLOWLY add the peanut/olive oil mixture and process until smooth.

Adjust seasonings if needed and store in the refrigerator for up to 7 days.




The following mayonnaise recipe tastes like Miracle Whip to me. You be the judge! Wash one of those store-bought jars and fill it up with the "good stuff." Makes approximately one quart.

TASTES LIKE "MIRACLE WHIP" SALAD DRESSING RECIPE

4 egg yolks
2 TBS powdered sugar, sifted
1 tsp kosher salt
1 TBS lemon juice
1/4 tsp paprika
1/8 tsp garlic powder
3 cups canola oil
3 TBS flour or cornstarch
2 tsp dry mustard
1 cup boiling water
6 TBS vinegar

In a food processor or blender, beat the yolks, salt, sugar, lemon juice, paprika and garlic powder until combined.

Beginning first with drops - SLOWLY add 1 cup of the canola oil in a small stream while the appliance is running until combined. Add the remaining 1/2 cup of oil slowly and process until smooth. Set aside.

Whisk the flour, mustard, boiling water and vinegar together together until creamy. Pour into a small saucepan and cook on low until smooth and continue to cook while it thickens. Slowly add this mixture to the homemade mayo that you set aside and blend until combined.

Pour into an airtight container and cool in the refrigerator overnight until serving. Wa-la! Homemade Miracle Whip that tastes so much better than store-bought and will save you money.




This mayonnaise recipe is based on the taste of Hellman's Mayo, and is so much better than the store-bought version. People are usually either Miracle Whip or Hellman's fans, so I am offering you both recipes.

TASTES LIKE "HELLMAN'S" MAYONNAISE RECIPE

1-1/4 cup canola oil, divided
1 egg, room temperature
3 TBS vinegar
1 tsp dry mustard
1 tsp kosher salt
pinch cayenne pepper

Place 1/4 cup of oil, salt, cayenne pepper, mustard and egg into a blender or food processor and pulse until completely blended.

SLOWLY add a thin stream of the remaining canola oil while the appliance is running until all is processed. Add the lemon juice and vinegar and whip until smooth and creamy.

Store in a airtight container in the refrigerator before serving.




GREEN MAYONNAISE RECIPE

2 TBS fresh lemon juice
2 TBS fresh parsley, finely chopped
1 garlic clove, minced
1 tsp fresh chives, finely chopped
1 tsp fresh tarragon, finely chopped

Blend to a fine puree and mix with 2 cups of homemade mayonnaise, recipe above.

You can adjust the amounts to get the shade of green and the flavor you like. Green mayo is great in potato or macaroni salad too. I have also used it in chicken salad sandwiches. Just add the crunch of your choice: pecans, walnuts or celery.




HOMEMADE HORSERADISH MAYONNAISE RECIPE

This recipe for mayonnaise is excellent on roast beef sandwiches.

1 cup vegetable oil
2-4 tsp homemade horseradish, drained*
1 egg
1/2 fresh lemon, juiced
1 tsp dry mustard
1/2 tsp salt

Combine egg, lemon juice, mustard and salt in a blender or food processor. While appliance is running, slowly add the vegetable oil in a small stream until mayonnaise is processed. Add the horseradish and pulse quickly. Adjust the taste with salt, pepper and more lemon juice if you would like.

*You may also use freshly grated horseradish.