your favourite mayonaise recipe

[Mama_Meme]

HI all!

So, I've tried the NT recipe, and though it is delicious in its own way, it just doesn't ever give me the thick, white and tangy satisfaction of mayonaise. I remember making it in cooking school once and being so happy with the results, but now (almost 10 yrs and a toddler later) I can't find it.
So, has anyone found one that they REALLY love? any tips on creating the ultimate creamy, white mayonnaise?
Thanks so much!

[luv-my-boys]

subbing

[KristaDJ]

I don't know how to get white mayo since the egg is yellow but I sprinkle ginger in mine and it's wonderful

[lil_earthmomma]

Bacon Mayonnaise
Makes about 1/2 cup

Ingredients
1 egg yolk
3/4 teaspoon Dijon mustard
1 tbsp freshly squeezed lemon juice
Sea salt and freshly ground pepper
1/2 cup liquid bacon fat

Method
Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.
Have the bacon fat liquid, but not hot. With the machine running, gradually the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in a bit of cream, or coconut milk would work too I'm sure. Someone told me I should add a drizzle of olive oil to make the texture better, but I like the texture, so... I leave it how it is!!!

So many applications for this. It's good all by itself, on salmon, for egg salad, chicken salad etc... as a salad dressing it's the bomb. I especially love to use it as a base for cesear salad, and for a blt salad. mmmmmmmmmmmmmm...

[Mama_Meme]

^^^^^^ WOAH! I'd never thought of Bacon fat!! WOAH!
(my world has just completely changed.....for the better!!)

now, to buy some bacon!
(and, keep the recipes coming, cause I like the regular stuff too!)

[cristeen]

Maked about 1 c:
1 egg yolk
1/4 tsp prepared mustard
3/4 c oil
1 tsp lemon juice
1 tsp vinegar

For oil I usually use expeller pressed sunflower, but I'll use duck fat if i have it.

[bwylde]

I find adding a little boiling water at the end turns it white. I never did it but saw it in a recipe and voila! It also turns the texture more creamy as you can add a little (like a tablespoon) or more if you want a thinner mayo, even adding a sweetening agent to make it like miracle whip if that is what you like (I use stevia if that is the taste I want which isn't exact but suitable). I've made it with lime juice and it gave it a nice bite, but I usually use ACV as my acid.

[sunnysandiegan]

Mayo is really this easy??? Y'all are rocking my world here!!!

[lil_earthmomma]

Originally Posted by bwylde

I find adding a little boiling water at the end turns it white. I never did it but saw it in a recipe and voila! It also turns the texture more creamy as you can add a little (like a tablespoon) or more if you want a thinner mayo, even adding a sweetening agent to make it like miracle whip if that is what you like (I use stevia if that is the taste I want which isn't exact but suitable). I've made it with lime juice and it gave it a nice bite, but I usually use ACV as my acid.

I've read this as well. I don't care what color my mayo is so I've never bothered, but if it makes it creamier, maybe I'll give it a go!

[elleystar]

Originally Posted by bwylde

I find adding a little boiling water at the end turns it white. I never did it but saw it in a recipe and voila! It also turns the texture more creamy as you can add a little (like a tablespoon) or more if you want a thinner mayo, even adding a sweetening agent to make it like miracle whip if that is what you like (I use stevia if that is the taste I want which isn't exact but suitable). I've made it with lime juice and it gave it a nice bite, but I usually use ACV as my acid.

Oooh, I need to make more mayo tomorrow, I'm going to try this. Thanks!

[Magelet]

Cristeen, when I'm not sick anymore, and you feel up to it, I would LOVE it if you could please give me a mayo lesson. Your mayo is so lovely, and mine is always so.... not mayonaisey. I realize you might not have the time/energy for it with the wee one so new, but when you do.... please? I would love it.

And how long does it keep for?

thanks

[cristeen]

Originally Posted by Magelet

Cristeen, when I'm not sick anymore, and you feel up to it, I would LOVE it if you could please give me a mayo lesson. Your mayo is so lovely, and mine is always so.... not mayonaisey. I realize you might not have the time/energy for it with the wee one so new, but when you do.... please? I would love it.

And how long does it keep for?

Sure! I love mayo, but rarely make the time to make it. Especially now with the babe, I can rarely reliably devote 10 minutes at a stretch to anything other than holding the babe. But I can hold the babe and talk you through it step by step.

I don't keep it beyond a week... which is why I make just a cup, we can easily get through that in a week. If I'm making something like potato salad for a potluck, then I double the recipe.

One of my favorite uses for it though is to make a cilantro mayo, and use it as a sauce on fried tongue and potato.

[FairyRae]

Cristeen, I made mayo yesterday using an approximation of your recipe (using my blender--that's the only way I can get it to thicken correctly) and it was sooooo yummy! Made deviled eggs that even my 'hellman's only' eating dh loved!!!

SOOOO excited about this--it's been a long time since we had real deviled eggs!

[Magelet]

wonderful, I'd love that. Thank you.

it keeps for a week? oh that's awesome I thought it kept for about 1-2 days. If it keeps for a week, then I can use up a c. some weeks. I've been wanting to keep a bowl of blanched broccolli and a bowl of aoili in the fridge, because they are so amazing together, and would make good snacks and lunches, but didn't think it kept, and haven't made good mayo.

I've fallen in love with rubans, and hate that I keep using russian dressing that surely has at the least, canola oil or something worse in it. I'd love to make mayo from good fats, so that I could make good rubans (and that amazing meatloaf sandwich my stepdad made with coleslaw, meatloaf and russian)

[Brown Lioness]

You can ignore the extra ingredients she uses, but mayo is THIS easy! Check it out:

http://www.youtube.com/watch?v=4SIJ8Jba6Bg

I personally love the bacon fat mayo and the DUCK FAT mayo (omg, that stuff is heaven sent, im tellin you!).