Home-Made Mayonnaise

Cheaper, Better, Mayonnaise at Home

Share Article |

Jul 9, 2009 Kristin Hopper

Looking for some short-cuts on your grocery budget? This might help and you'll have some fun, too.

In today's economy, everyone is looking for ways to cut back on their home expenses. Luckily, making your own mayonnaise is not only much cheaper, it is healthier as well and the mayonnaise a little bit of an extra, delicious flavor.

It may take you a time or two to perfect it so don't despair if your first efforts are less than perfect, you'll get the hang of it and in the meantime, mayonnaise is generally quite forgiving.

Ingredients:

3 large eggs
1 to 2 Tbsp. of Honey
1 to 2 tsp. of Red Pepper or any Other Spices or Flavorings (Garlic, dill, parsley, etc. all work very well. Use your imagination.)
2 to 3.5 cups of Oil (Safflower or Peanut Oil works best, but any oil will work. Different varieties will effect the flavor.)
4 to 8 Tbsp Lemon juice or Apple Cider Vinegar
1 to 2 tsp. of Salt

Directions:

In an electric blender, blend until smooth the following: All eggs, honey, all your spices, one cup of the oil, salt.
Leave the blender running and very slowly (drop by drop) add another cup of the oil. It should be thickening slowly.
With the blender still running, add the lemon juice or vinegar and then add the final cups of oil.
You may have to turn off the blender and stir in some of the excess oil with a wooden spoon and then finish blending all the ingredients together.
Store your home-made mayonnaise in glass jars in the refrigerator, it should last a few weeks.

Tips:

However much oil you use will depend on how much mayonnaise you want to make and how thick you want it. Learn what works for you.
If you use less oil, use a little bit less lemon juice or vinegar. If you're using more oil, you'll want a little more lemon juice or vinegar to avoid a bland flavor.
Your mayonnaise will turn out better if the ingredients are room temperature and if you make it on a dry day. Humidity can, and most likely will, effect the texture of the mayonnaise.
Your mayonnaise can be used not only in sandwiches, but also in salads and as the base for many different sauces.

You'll begin to get the hang of it after a time or two, and if you're like me it might become a new hobby! And in the end, the flavor is so much stronger and better you'll never want to go back to the grocery store.

Share Article |

The copyright of the article Home-Made Mayonnaise in Recipes is owned by Kristin Hopper. Permission to republish Home-Made Mayonnaise in print or online must be granted by the author in writing.