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Homemade mayonaise?

C

Cook Chatty Cathy

New member
When I used to have laying hens I always made my own mayo, about 25 + long yrs. ago. I have since lost the recipe does anyone care to share theirs?

I am sick of paying 2 prices for store bought!
 
Hellmann's Mayo

1 egg (room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup vegetable oil
dash cayenne pepper
3 tablespoons lemon juice or vinegar

Place egg, mustard, salt, cayenne pepper and 1/4 cup oil
in blender and blend on low. While the machine is blending,
SLOWLY pour in another 1/2 cup oil. You may have to stop
and scrape down the mayo. Add the lemon juice/vinegar and the
remaining 1/2 cup oil. Blend until well combined.

Store in refrigerator.



OR


2 egg yolks
2 tablespoons mustard
Dash salt and pepper
Squirt of lemon juice
1 to 1 1/2 cups oil

Put ingredients in blender, and blend slowly, adding oil until you have desired consistency
 
Mamma Thank you so much for sharing, I am going to have lots of fresh eggs soon and can't wait to make my own mayo again. My little flock is so pretty and how they've grown!
 
Yes Mama I agree 100% I would have all them if I could!

You know we bought 12 chicks and we lucked out and got 10 hens & only 2 roosters, the roosters were Rhode Island Reds -darn it- because they are the very best layers! But anyway we have 1 RhodeIsland Red hen, 3 buff orphingtons a beautiful buff color, 1 black hen, 2 white with several shades of brown undertones, and 2 Plymouth Rocks they're a black with white markings, and our favorite an Aranacauna (spelling?) she is georgeous mix of all colors and has little puffy feathers that extend out from her ears. I do not think I could bear to eat the roosters, they are little dickens and will daily try to drink the water as I am filling their water container, and so have decided to keep them until someone complains!
Cock-A-Doodle-Doooooo...........
 
Hey Mama well today I make my first batch of mayo with an egg so fresh it's still warm!:) An Update from the last post I entered here, my chickens turned out to be 6 roosters and 6 hens:eek: just could not tell 'em apart for a while there:D So far we are up to 3 eggs a day!!! Yipee and yummy too!!!
 
Mama It turned out lovely!!! I always put about 1 1/2 tsp of sugar in mine to mimick Hellman's as I got to keep that similar taste there for my family to like it! And it turned out so delicious, thank you so much for sharing!!!
 
I had half a smoked ham left over from the holidays and wanted to make ham salad with it. At the store this week they wanted almost 4.00 for a jar of Hellmans and Miracle Whip was about the same. I refuse to pay that kind of money. I have tried many versions for home made mayonnaise and have to say that this one by far is the best. I took Cathy's advice and added a teaspoon and a half of sugar too.
Thanks for posting this recipe Mama.
The ham salad turned out excellent.
 
Glad you enjoyed it! Ironic - you can try this (I have not tried these yet):

Hellman's Mayonnaise

1 egg (room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup vegetable oil
dash cayenne pepper
3 tablespoons lemon juice or vinegar

Place egg, mustard, salt, cayenne pepper and 1/4 cup oil
in blender and blend on low. While the machine is blending,
SLOWLY pour in another 1/2 cup oil. You may have to stop
and scrape down the mayo. Add the lemon juice/vinegar and the
remaining 1/2 cup oil. Blend until well combined.

Store in refrigerator.


Homemade Miracle Whip

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
salt

Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
Mix the flour, mustard, boiling water and vinegar together until smooth.
Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
Slowly add this hot mixture to the mayonnaise and blend well.
Pour in a container and cool in the refrigerator.
 
I just made the mayo Mama and it turned out excellent using your recipe. I did add a bit of sugar though.
I have seen several for the Miracle Whip but haven't attempted it yet. I like Miracle Whip for salads too. I might make a batch today and will let you know how it turns out later.
Thank you.
IC
 
Mama, I just made up a batch of the Miracle whip. I used the whisk on the stand mixer this time instead of pulling out the blender again. I went with vinegar because to me that is the taste behind Miracle Whip. Gives it that tang I like. I taste tested after whisking in the last 1/2 cup of oil and adding 2 more tablespoons of vinegar and it tasted spot on to the real thing. I then added the hot mixture of Vinegar, dry mustard and cornstarch and mixed. I taste tested again and to me it was a bit over the edge on tartness but a perfect creamy consistency. I guess that a total of 5 tablespoons of vinegar for this recipe was just a bit to much. Next time I will go with 2 tablespoons of lemon juice and 1 tablespoon of vinegar with the egg yolks and oil mixture and keep the 2 tablespoons of vinegar in the hot mixture.
Also, when I added the cornstarch, dry mustard and vinegar to the cup of boiling water it thickened up right then and there. Odd that the same amount of corn starch to flour is used, Usually 1 tablespoon of corn starch equals 2 tablespoons of flour for a thickening agent. But, as I said, the consistency was perfect after everything was mixed together.
I hope I gave you a good description of how it turned out. This recipe is a keeper with minor tweaking.
IC
 
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I had a couple taste testers come to my aid mama and with the addition of another tablespoon of powdered sugar I have the flavor everyone is looking for. The additional sugar balanced out the tartness really well.
 
I have been making homemade mayo every since way back when this post first got started we love it, and I sold my neighbors on making it also! A huge savings, and I use only cannola oil, much healthier alternative!
 
Ironic - I am so glad to hear that you had positive results with it! and I hope it saves you (and everyone else) $$$$$$ on shopping day!
 
I love homemade mayonnaise but I only make it if we are having a party and I know it will get used up. It's just my husband and I most of the time and I'm always concerned that either it will go bad before it gets used up or more likely I will sit down and eat it all to keep it from going bad and needing to be thrown away.
 
Well - I have a "rule" for that - and you know me by now - my rule on homemade mayo is - don't make more than you can use in 3 days cuz you're playing with salmonella after that!
 
No Salmonella here Mama!, I use eggs that are laid the same day I make my mayo.... fresh from the laying box and still warm, I use 3 whole tbsp of vinegar and cannola oil and 1 tsp salt and mine lasts a week I make 1/2 pint at a time and it remains good til gone. If I had to use store bought eggs I do not think I would keep it a week though.
 
Interesting comments. I don't know how Salmonella will suddenly appear after several days if it wasn't present to begin with. If there is spoilage of the mayonnaise at some point it won't be from Salmonella but from another cross-contamination bacteria. In actuality, most commercial and even homemade mayonnaise that contains vinegar are shown to "prevent" spoilage.

And I haven't heard anything about freshly laid eggs being any more exempt from Salmonella contamination than any other egg. Salmonella is fairly common and can be and picked up anywhere.
 
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