easy fresh mayonnaise

Name: Easy Fresh Mayonnaise
Prep time: 10 min
Cuisine: French
Ingredients: 1 - egg (wash the shell before using); 3/4 teaspoon(s) kosher salt or 1/2 tsp. regular salt; 1/2 teaspoon(s) dry mustard; 1/8 teaspoon(s) paprika; 2 tablespoon(s) white vinegar or white wine vinegar; 1 cup(s) canola oil or other vegetable oil; ## SUBSTITUTIONS; ## YOU CAN SUBSTITUTE OLIVE OIL FOR THE VEGETABLE OIL, BUT IT WILL ADD A STRONG FLAVOUR. YOU MAY ALSO SUBSTITUTE LEMON JUICE FOR THE VINEGAR BUT YOU WILL HAVE TO USE UP THE MAYONNAISE MORE QUICKLY. LEMON JUICE DOES NOT KEEP AS LONG AS VINEGAR.; ## I PREFER THE ORIGINAL RECIPE.

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Elaine Douglas

Vancouver, BC

Updated on Mar 4, 2014

I have been making fresh mayonnaise for many years. HIstorically it was made by the father of the family every Sunday in France. It was made by hand and was very labour intensive. It can be made in a blender or food processor which is much easier, but I find it harder to clean up. I make it with a hand blender right in the jar in which I store it. Quality is very good and cleanup is a snap. You can substitute lemon juice for the vinegar but it won't keep as long.

Rate

Substituted white wine vinegar for the white vinegar. This gives a more golden appearance and a lovely taste.

prep time 10 Min

cook time

method Blend

yield Makes 1 1/4 cups

Ingredients

1 - egg (wash the shell before using)
3/4 teaspoon kosher salt or 1/2 tsp. regular salt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
2 tablespoons white vinegar or white wine vinegar
1 cup canola oil or other vegetable oil
SUBSTITUTIONS
YOU CAN SUBSTITUTE OLIVE OIL FOR THE VEGETABLE OIL, BUT IT WILL ADD A STRONG FLAVOUR. YOU MAY ALSO SUBSTITUTE LEMON JUICE FOR THE VINEGAR BUT YOU WILL HAVE TO USE UP THE MAYONNAISE MORE QUICKLY. LEMON JUICE DOES NOT KEEP AS LONG AS VINEGAR.
I PREFER THE ORIGINAL RECIPE.

How To Make easy fresh mayonnaise

Step 1

In a pint or quart jar put the egg, salt, mustard, paprika, vinegar and 1/4 c. of the oil.

Step 2

Blend with your stick blender for a couple of seconds and then start adding the rest of the oil to the jar in a very slow stream and move the stick blender up and down slowly to blend the mixture. The mixture will thicken very quickly as you blend it. It is critical that the oil be added very slowly or the mayonnaise will break and you will have an unusable mess.
Step 3

Store in the fridge. Will keep for a couple of weeks.
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