Safer Homemade Mayonnaise Recipes

Steps:

• Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.

Steps:

• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.

Steps:

• Separate eggs, put yolks in pan, & whites in blender.
• Heat the eggs YOLKS, lemon juice, water, & sugar in a small pan over Very low heat, stirring & scraping bottom of the pan CONSTANTLY with a spatula. At the first sign of thickening, remove pan from heat but continue stirring.
• Dip bottom of pan into cold water (sink, or larger bowl) to stop cooking, (being careful to not get any of the water into your egg mixture).
• In the meantime in blender, whip your reserved egg whites until frothy & slightly thickened.
• Then add your cooled egg mixture to the blender & egg whites, & blend for about 5 seconds or so, then let stand uncovered for 5 minutes to cool.
• Add dry mustard, salt, (other suggestions; pinch of cayenne pepper, black pepper, nutmeg).
• Cover &, with the blender running, drizzle the oil in very slowly down the center hole of the egg mixture (it is like a tornado) until all oil is added, & for a about 15 seconds more.
• Transfer mayonnaise into a clean (preferably glass) container & chill immediately.
• This will keep for at least 7 days refrigerated.
• This makes approximately 1 1/2 cups of mayonnaise.