Home made mayo. Whoopie! Great for sandwiches, salads, steak sauce, and etc. The price of store mayonnaise in the store is outlandish. Plus you have no idea what they used to make it. Here I will present you with a simple method for making homemade mayonnaise that is relatively inexpensive.
See also: https://www.instructables.com/id/Our-food-instructables/
Step 1: What's Needed:
1 - egg (but we will use just the yolk.) Preferably pasteurised. (or stick it in bowling water for two minutes.) WARNING: Raw eggs can be dangerous to certain people. Check with your doctor and the doctor of the people going to consume the mayonnaise to be sure it is ok to use this method.
1 - pinch of salt
1 - pinch of pepper
1 - pinch garlic powder
1/4 - tsp or so lemon juice (helps to cook the egg)
1/4 - tsp or so vinegar.
1 - cup salad oil (virgin olive oil is probably better for you.)
1/2 teaspoon Table (bargain brand) mustard. (You do not have to buy the expensive seeds).
1 - bowl of at least 4 cup size.
1 - Hand mixer. (works better than a blender, but i usually just use a good whisk and do it by hand).
1 - small bowl to separate the yolk from the egg.
1 - tablespoon
1 - one cup measuring cup. ( I use a little more than have of an average drinking glass if a measuring cup is not around.)
Step 2: Separating the Yolk.
Crack open the egg and empty the whole contents into the small bowl. Now scoop out the egg yolk with a tablespoon and put it in the larger mixing bowl. You may have to finagle off some of the egg white. The left over egg white can go into the freezer for later use.
Step 3: Start the Process
Add the rest of the ingredients EXCEPT the oil into the salad bowl. Turn on the hand mixer and stir well till you get a light yellowy color.
Do not worry as it will become while. Just have to be patient. You may be tempted to add extra vinegar or lemon juice. DON'T as it will make your emulsion more likely to break and then you have a worthless mess.
Step 4: Next Step Repeated.
You will repeat this step several times until you have all the oil incorporated. As you do this you mixture will become more and more while and like mayonnaise. You need to be patient and not be in a hurry. Good to do the night before.
Add just a few drops of the oil into the bowl. Use the hand mixer to incorporate the oil. when you think you have mixed it enough, mix it some more. As you repeat this step, you find that the mixture will tend to tighten up. That's good. You are whipping air into the mixture. Once you have used a quarter of a cup or more you can increase the volume of the oil to teaspoon (part of a tablespoon) or so. NO more at a time. You will also find that you will have to mix a bit longer for everything to congeal. that's good. As I said if you think you have mixed enough, do it some more. The more you mix the easier it will be to add more oil. As you see the mixture firm up (aka get results) it will be easier to mix some more as you feel it getting thicker,
The last picture is what it looks like if it breaks. No problem just separate another yolk and start over. using smaller portions of liquid to the egg until it incorporates. Worst case scenario, you can put it in a frying pan and cook the eggs. when done add a bit of vinegar and then pour it over salad as you would oil and vinegar.
Step 5: Ready!
You will want to put you whipped mixture into a closed container. It should last for up to a week or so in the fridge. A good idea is to only make enough for your immediate needs. Larger proportions can be used if you use the same ratios. i.e two egg yolks. two cups oil, and etc.
Anyway good eating!
Step 6: Motorboat Motor.
Yes, you can make mayo very easily with the immersion blender. But if the power is out, it will not do you much good.
To do this you want to have a glass or vessel that has a diameter only slightly larger than the stick blender and the stick blender of course.
Separate two to three egg yolks depending on size and then put in the vessel.
Add one teaspoon of table mustard (or something better).
Add one table spoon each of vinegar and lemon juice (or the like) to the vessel.
Pour in the vessel something less that a cup of your favorite salad oil.
Let the mixture settle (especially the egg yolks.
Gently insert the stick blender all the way to the bottom of the vessel.
Quickly pulse just once.
Do that again once or twice till you see a white emulsion.
Now turn on the stick blender and very slowly raise it.
You should see the whole concoction turn into a viscous mass of mayonaise
Slowly raise and lower the unit till everything is fully turned into an emulsion. Two to three seconds at most.
You could add pepper, salt and or garlic power and getly stir in with a spoon.
Step 7: Variations.
1/4 c. ketchup (or batchelor ketchup - recipe follows).
2 tbsp. sweet pickle relish (or finely diced pickles in a pinch)
Dash of seasoning salt
Batchelor French dressing
1 c. mayonnaise
1/4 c. catsup
Dash of seasoning salt
Mix all together in a small bowl. Chill.
Batchelor Buttermilk Ranch Dressing
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon mustard powder (or table mustard)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Your favorite spices.
1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.Yield: Makes about 1 1/2 cups.
Batchelor catsup ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil (or other cooking oil)
1 tablespoon tomato paste
2/3 cup packed dark brown sugar ( I use light brown sugar sometimes.)
1/2 cup cider vinegar
1/2 teaspoon salt
Your favorite spices.
After cooking onions with oil till translucent, add the rest of the ingredients and cook on low to medium heat until ingredients melded.
Step 8: Substitutes
Sometimes I like to substitute tofu for the egg in making the mayonnaise. . It is a nice change once in a while.
Ground banana with lime or lemon juice alone can make a great make a mayonnaise substitute also. I love to spread it on bread.
Banana is a great substitute for avocado in dips.