MAYONNAISE from scratch

Karla Everett

By
@Karla59

I got this from one of my cookbooks dated back from the 70's , its delicious and so easy to make.


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Comments:

Prep:

15 Min

Ingredients

3
egg yolks
1/2 tsp
salt
1/2 tsp
sugar
1/4 tsp
dry mustard
1-1/2 c
salad oil
3 Tbsp
cider vinegar
1 Tbsp
lemon juice

Directions Step-By-Step

1
IN SMALL BOWL WITH MIXER AT MED. SPEED BEAT EGG YOLKS
SALT , SUGAR AND MUSTARD FOR 2 MINUTES .

CONTINUE BEATING AND GRADUALLY ADD 1/2 CUP SALAD OIL ,
1/2 TEASPOON AT A TIME , UNTIL MIXTURE IS SMOOTH AND THICK

STILL BEATING GRADUALLY ADD CIDER VINEGAR AND
LEMON JUICE TO MIXTURE.

BEAT IN REMAINING OIL , 1 TABLESPOON AT A TIME , UNTIL ALL THE
OIL IS ABSORBED AND MIXTURE IS SMOOTH AND CREAMY.

COVER AND REFRIGERATE MAYONNAISE .
USE AS INGREDIENTS IN SALADS .
SERVE WITH COLD POULTRY AND SLICED MEATS .

MAYONNAISE VARIATIONS :

TO 1 CUP OF MAYONNAISE ADD1 TEASPOON EACH
TARRAGON AND MINCED PARSLEY ;
OR
1/4 CUP CHOPPED CHUTNEY ;
OR
1 TEASPOON CURRY POWDER.

About this Recipe

Course/Dish: Other Sauces, Spreads, Dressings
Other Tag: Quick & Easy
Hashtags: #sauce, #mayonnaise