Mayonnaise, Aka Hellmann's! |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
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I have made homemade mayonnaise a few times..but could not find one I liked. I wanted Mayonnaise like you buy..Kraft, Blue Plate, Hellmann's... all the ones I tried tasted a little bit different ...until now! This is now the only homemade mayonnaise I'll make, and I see no reason to EVER buy mayonnaise again!!! Don't be nervous about raw egg yolks - the vinegar and lemon juice will kill any bacteria. The ingredients on most mayo's list mustard and paprika.. I don't know what it adds...but I sure don't miss it with this mayonnaise. Ingredients:
2 egg yolks |
4 1/2 teaspoons white vinegar |
2 teaspoons water |
3/4 teaspoon salt |
3/4 teaspoon sugar |
1/2 teaspoon bottled lemon juice |
2 cups soybean oil (or canola oil) |
Directions:
1. Mix the water, salt, sugar vinegar and lemon juice in a small bowl until the sugar and salt are dissolved.
2. Whisk the 2 egg yolks well (20 seconds or so, or about 10 seconds with an electric whisk - which I highly recommend for this)** Update - DO NOT USE A BLENDER - it absolutely will not work.
3. Add about half of the liquid mixture to the eggs and whisk again (about the same amount of time).
4. Now start adding the oil, slowly, while whisking constantly. Drop by drop is not necessary but don't pour it in a few teaspoons at the time either! Keep going until you've put in about 1 cup of oil.
5. Now add the remaining half of the liquid mixture and whisk well for about 30 seconds.
6. Back to the oil.you can add it faster now, whisking constantly - add it all in and then whisk an additional 30 seconds.
7. Put it in a clean container and leave it out at room temperature for about 8 hours so that the vinegar and lemon juice can kill any bacteria that might be in the egg yolks.
8. Refrigerate - keeps for at least 2 weeks.
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