Basic Mayonnaise

As I am about to start researching eggs, I figured that the best place to start was a nice, simple mayonniase recipe, as it compliments fish quite nicely.

This is another one of those recipes where I can’t believe people actually buy the stuff, as it’s simple to make and tastes far superior to the Kraft products. (In fact, I’m now of the belief that Kraft is now responsible for many products of inferior products – Kraft Parmesan, Velveeta, and Mayonniase. In short, Kraft cooks can’t cook).

  • 6 egg yolks
  • 1-2 tablespoons salt
  • 1 pinch white pepper
  • 1-2 tablespoons lemon juice
  • 3 cups safflower oil

In a bowl, combine eggs yolks, salt and pepper, and one half of the lemon juice. Stir for until salt and pepper are combined into eggs. Place mixture into electric mixer or blender and mix (using the pulse feature if you are using a blender).
Slowly add oil, one tablespoon at a time, waiting until the oil is combined with the egg yolks before adding the next tablespoon.

When the mixture has thickened to the point where it appears like a loose custard, the emulsion has been established and you can add the rest of the oil in a steady stream.

If the mayonnaise becomes to thick to work properly, add the remaining lemon juice to loosen the emulsion. Add the rest of oil until it has all been incorporated.


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