MAYONNAISE-1(S) USENET Cookbook MAYONNAISE-1(S)
MAYONNAISE-1 - Mayonnaise made in a blender
Many years ago I got tired of store-bought mayonnaise,
because for me it was too sweet and had a rather odd tex-
ture. Learning how to make mayonnaise turned out to be a
challenge, with many failures along the way (which usually
resulted in something on the order of mayonnaise soup). I
find this recipe consistently works well. And surprisingly
it, too, has a rather sweet taste.
INGREDIENTS (1 cup)
1 egg, size "large" or larger
1 1/2-2 Tbsp
lemon juice (or vinegar) (this is usually the
juice of half a medium lemon)
1 cup oil
(1) Place the egg and lemon juice (or vinegar) in a
blender. Blend at a high speed until the mixture
starts to lose some of its yellow color and become
a bit whiter.
(2) Pour the oil in slowly (in a constant stream over
the course of about half a minute). Keep the lid
on the blender as you do this (just lift the
corner to pour in the oil), or else it will
As you might guess, the type of oil you use affects the
taste of the mayonnaise. I suggest that you start with the
oil you regularly cook with and then experiment from there.
I've found that the biggest reason for failure is putting in
too much acid (lemon juice/vinegar). The result is some-
thing akin to soup. Nothing will correct this failure.
However, you can use this mayonnaise-soup in potato salad
(or other similar salads).
You can add small amounts (up to 1 tsp) of spices, such as
mustard (dried or prepared) and Tabasco sauce. Add these to
the egg/acid mixture before pouring in the oil, so they get
thoroughly mixed into the mayonnaise. This mayonnaise will
normally keep for a maximum of three weeks if kept in a cold
part of the refrigerator (such as the bottom shelf away from
Difficulty: easy. Time: less than 5 minutes; Precision:
measure the ingredients.
Santa Cruz, California, USA
Excelan, Inc., San Jose, California
From: colin@logitek (Colin Atherton)
Subject: RECIPE: Colin's curry
Date: 10 Oct 86 07:39:38 GMT
Organization: Logitek Ltd, Wigan, UK
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