Print This Post Print This Post
If using a FeedReader you can Print This Post Here.

Print Friendly Recipe is available TOO!

Just a note that I am posting recipes and will be adding pictures to them shortly.

I love homemade mayonnaise. I still use the store bought mayonnaise in my kitchen.
But I love homemade mayonnaise in potato salad, on sandwiches, and especially on
my simple pear salad.

Ready to break some eggs?

Here is what you’ll need: (you can increase quantities for higher yield)

2 large egg yolks (brown eggs are good in this recipe)
1/2 Tablespoon of Lemon Juice
1 teaspoon white vinegar
1 cup oil (corn, canola, or vegetable)
Salt ( I use fine ground Sea Salt)
Fresh Ground Black Pepper (you can use regular ground, I just prefer fresh ground)

You can use a food processor or make it by hand (recommended).

By hand: (recommended)
beat the egg yolks until frothy. (arm tired yet?)
Gradually add about half of the oil, incorporating with a whisk before adding more. (arm need a break?)
Add the salt, pepper, vinegar, and lemon juice.
Whisk again. (where’s the Sports Creme? my arm is tired!)
Add the remaining oil gradually.
Be sure to whisk until you get it well blended and creamy. (ignore the arm, this is worth it!)
Okay, now whisk for another hour (JUST KIDDING!)
Then refrigerate.

In food processor:
Place eggs in food processor.
Add lemon juice and vinegar along with a small amount of water (1 TBSP)
Blend 30 seconds.
With processor running, slowly add the oil.
Once mixture thickens, add seasonings (salt and pepper).
Process until blended well.
Refrigerate.

Have some fun and make your own mayonnaise. You’ll be glad you did.

~ The Rancher’s Daughter
theranchersdaugher.com