How to Make Homemade Mayonnaise

Make Easy Mayonnaise

1/2 cup herb or cider vinegar
1 egg
1 tsp honey
1/2 tsp sea salt (optional)
1 1/2 cups vegetable oil

Blend the first 4 ingredients well. Then add the oil very slowly and continue to blend till the mixture is thick. Place in a covered bottle or jar, and let stand for an hour at room temperature. Then refrigerate till needed.

Homemade Mayonnaise

3 egg yolks
1/2 tsp salt
1/2 tsp sugar
1/4 tsp dry mustard
1 1/2 cups salad oil
1 Tblsp cider vinegar
1 Tblsp lemon juice

In a small bowl with mixer at med speed, beat egg yolks, salt, sugar and dry mustard 2 minutes. Continue to beat and gradually add 1/2 cup salad oil. 1/2 tsp at a time, until mixture is smooth and thick.
Gradually beat in vinegar and lemon juice, then beat in remaining salad oil, 1 Tblsp at a time until the oil is absorbed and mixture is smooth.
Cover and refrigerate. Use within 1 week. Makes 2 cups (recipe from 1983)

Easy Blender Mayonnaise

1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons vinegar
1 cup salad oil

Break egg into blender container. Add mustard, salt and vinegar. Add 1/4 cup of the oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream. Makes 1 1/4 cup. (recipe from 1961)

Homemade mayonnaise may be flavored to taste like garlic or herbs. Lemon juice may be substituted for vinegar. Half olive oil and half corn oil or peanut oil makes a delicious dressing.

Mayonnaise Dressing 1

1 cup salad oil
1 egg yolk
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons vinegar or lemon juice

Add well the seasonings to the egg yolk with 1 teaspoon lemon juice or vinegar and beat well, adding 1 teaspoon salad oil at a time until mixture thickens, after which oil may be added more rapidly. thin with lemon juice or vinegar when necessary. The white of the egg may be beaten stiff separately, and folded in last. Recipe from 1937

Mayonnaise Dressing 2

1 teaspoon mustard
Yolks 2 eggs
1 teaspoon salt
2 tablespoons lemon juice
1 teaspoon powdered sugar
2 tablespoons vinegar
Few grains cayenne
11/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance.

A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire-whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time. Recipe from 1800's

Potato Mayonnaise (no eggs)

Very small baked potato
1 teaspoon powdered sugar
1 teaspoon mustard
2 tablespoons vinegar
1 teaspoon salt
3/4 cup olive oil

Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.