Homemade mayonnaise has a flavor that store bought versions simply can’t match. Of course, store bought is convenient and has its moments, but that’s not why we’re here. Mayonnaise is one of those great mysteries with a truly simple solution. The first rule of thumb when making your own mayonnaise is the ratio between the oil and the egg yolk. For every eight ounces of oil you use one large egg yolk. That’s one quart of oil for every four large egg yolks, etc., The second rule to remember is that for every cup of mayonnaise you are making, you should add in one tablespoon of acid. Acids for mayonnaise would be lemon juice or a good white wine vinegar.

As with any food item you are making at home, try to use the best and freshest ingredients that you can find. Fresh-squeezed lemon juice beats bottled every time. When selecting an olive oil, remember that extra-virgin has a very strong. distinct flavor usually too strong for mayonnaise. Resolve extra-virgin olive oil’s heavy flavor by substituting half of the oil called for with peanut, canola, or corn oil. Also remember, unrefined oils will separate quickly which makes for an unappetizing and unappealing mayonnaise. Making mayonnaise is a balancing act - don’t add the oil in too quickly and a work out - blend, blend and more blending. Don’t stop beating the mixture until it is completely smooth and blended.

Basic Mayonnaise

1 c Salad oil
1 Egg (at room temp)
OR
2 Egg yolks
2 tb Lemon juice
OR
2 tb Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1 teaspoon oil at a time
beating well after each addition, until 1/3 cup has been added.

Add a few drops lemon or vinegar. The mixture should be quite thick and perfectly smooth. Continue to add the oil and acid alternately until it's used up. Add seasonings to taste. Store covered in the refrigerator.


Salad Dressing (ala Miracle Whip, etc.,)

2 egg yolks
½ teaspoon salt
1 tablespoon powdered sugar
2 tablespoons lemon juice or vinegar
1 ½ cups oil
1 tablespoon flour or cornstarch
1 teaspoon dry mustard
½ cup boiling water
Salt, to taste

Blend egg yolks, salt, sugar and 1 tablespoon of the lemon juice.

Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly as you go.

Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.

Mix the flour, mustard, boiling water and vinegar together until smooth.

Pour into a small saucepan and cook until smooth and paste-like (but not too thick).

Slowly add this hot mixture to the mayonnaise and blend well during the entire process.

Pour in a container and cool.

Try these mayonnaise variations on traditional breads with classic fillings to make a creamy compliment for your meal or snack. Enjoy!