Great Tasting
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in my house. But until you've tried the difference,
you'll never know how great the homemade version
is until you make it and taste it yourself. It's not as difficult as it might seem.
It's even faster to make if you use a blender or food processor. And there are all kinds of variations you can try too for slightly different flavors. For the plain variety, try the recipe below.
What you'll need:
- 2 egg yolks
- 3/4 tsp salt
- 1/2 tsp powdered mustard
- 1/8 tsp sugar
- dash of cayenne pepper (to taste)
- 4 to 5 tsp lemon juice (fresh or bottled) or white vinegar
- 1-1/2 cups olive or other salad oil
- 4 tsp hot water
First, beat the egg yolks, salt, mustard, sugar, cayenne pepper and 1 tsp of the lemon juice in a small bowl. Make sure you beat it until it looks pale yellow and the consistency is thick.
Quick note: if you are using an electric beater, use the medium speed.
Slowly add 1/4 cup of oil, drop-by-drop, (I know, this sounds time consuming and tedious, but it goes by much faster than you think and is worth the effort)and at the same time beating vigorously. Beat in 1 tsp each of lemon juice and hot water.
Then, add another 1/4 cup of the oil - a few drops at a time and continue to beat vigorously. At this point, add another tsp each of the lemon juice and hot water. This process is important to keep the eggs from cooking when you add the hot water. If you added the hot water all at once, it definitely would cook the eggs and mayonnaise becomes impossible then.
Add another 1/2 cup of oil in steady stream while beating constantly and then mix in the rest of the lemon juice and water. Slowly and carefully, beat in the remaing oil.
Depending on whether you like your homemade mayonnaise thin or not, add more hot water to thin it out. I like it thick myself!
Cover and refrigerate. It only lasts for a week since the ingredients are all fresh, but you'll gobble it up and it will be long before a week. It's really, really tasty!
This recipe makes 1 1/2 cups.
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