You are here

Popular Mayonnaise

fast.cook's picture
Ingredients
  Egg yolks 4
  Oil 2 Cup (32 tbs)
  Lemon juice/Vinegar 4 Teaspoon
  Salt 1 Teaspoon
  Dry mustard/Prepared mustard 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Boiling water 2 Teaspoon
Directions

Before you start, have egg yolks at room temperature and heat oil to tepid.
Rinse a small beater bowl with hot water and dry well.
Drop in the egg yolks.
Beat egg yolks 1 or 2 minutes.
Continue beating constantly and add the warmed oil, a few drops at a time, beating after each addition until mixture thickens to the consistency of sour cream, and you have added about 1/2 cup oil.
Now increase the amount of oil you add to about 1 tablespoon at a time until you have added 3/4 cup or so.
At this point mayonnaise will be very stiff.
Beat in lemon juice and seasonings, then remaining oil.
Beat in boiling water, a further insurance against curdling.
Finally, taste for seasoning.
Scrape into a screw-top jar and refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Egg
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.045455
Average: 4 (11 votes)