Quoting Ed Vance to All <=-

Lately I've thought about making some Mayonnaise from Scratch

Egg Whites is the only Inggedient I can remember being told that was
in it.

You can use whole eggs but you'll get a richer, nicer product using
just yolks. I've never seen anyone try to make it with just whites.

Most people under-season it: use at least as much white pepper,
cayenne and mustard as listed below if not more.

(Black pepper tastes OK but looks odd.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mayonnaise
Categories: Sauces, Dressing, Jw
Yield: 3 Cups

3 Egg yolks
2 1/4 c Oil; room temp.
3/4 ts Salt
1/8 ts White pepper
1 pn Cayenne pepper
1/2 ts Dry mustard
2 ts Vinegar
2 ts Lemon juice
Finish:
1 tb Wine vinegar or water;
-boiling hot

Whisk the egg yolks with the salt and pepper and a few drops of
the vinegar or lemon juice. Whisk in the oil, drop by drop at
first, then faster in a thread as the sauce begins to thicken. Add
vinegar and lemon juice occasionally.


Once the mayonnaise is made, stabilize it by rapidly beating in
the boiling vinegar. This is only necessary if you plan to hold
the mayonnaise for some time.

Correct seasoning with salt, pepper, mustard, vinegar, etc. or
fold in minced herbs to taste. Optionally add garlic juice, curry
powder, etc. depending on the dish it will be used in.

Tips:

Both the eggs and the oil should be at room temperature.

If the mayonnaise separates. in a separate bowl, blend a generous
spoonful of mayonnaise with 1 T of boiling vinegar and then
gradually add the rest of the curdled mayonnaise, beating
constantly.

Or start with another egg yolk and add the separated mayo bit by
bit as done for the oil previously.

Variations:

Use olive oil

Add basil, garlic or other seasonings to basic mayonnaise.

For fruit salads add confectioner's sugar and combine
with whipped cream

MMMMM

From there you now have the base for Thousand Island dressing,
Remoulade sauce, Marie Rose seafood sauce, Tartar sauce,
Fry sauce, etc.






Cheers

Jim


... Kewpie Mayonnaise has MSG in it; its's like mayo on crack.

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Quoting Richard Miles to Ed Vance <=-

Mayonnaise is pretty easy.

You may find olive oil has too much flavor, if so, try
something more neutral like canola.

Canola is my oil of choice for most things including mayo. It has a
neutral flavour, decently high smoke point, is very high in healthy poly-unsaturated fats and, in western Canada where canola seed is a
major crop, the cheapest of oils. (Soy and corn need a hotter
climate to thrive, and unlike American farmers, Canadian ones don't
receive subsidies to grown them.)

I've also seen it made with lemon juice (instead of vinegar)

I prefer lemon juice most of the time, especially when making tartar
sauce for fish, but white and flavoured vinegars both have their
place too in the scheme of things.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce for Smoked Trout
Categories: Trout, Smoked, Sauces, Dips, Condiments
Yield: 16 Servings

1/2 c Mayonnaise
1/2 c Sour Cream
1 ts Horseradish
1 1/2 ts Old Bay Seasoning

Mix well at least three hours before use. Of course, you can adjust to
taste. Serve with cold trout.

From: Matthew Martin

MMMMM


Cheers

Jim

... Mayonnaise and ketchup are better homemade.

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