MAYONNAISE from scratch

1
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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min

Ingredients

How to Make MAYONNAISE from scratch

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.

Printable Recipe Card

About MAYONNAISE from scratch

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




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