How to Make Mayonnaise

Mayonnaise has become so ubiquitously processed that most people can't fathom its being made from scratch. But it can be done. Homemade mayonnaise is tastier, prettier, and more rewarding than store-bought mayonnaise, and once you get the knack of it, making mayonnaise is a snap.

Ingredients

• 3 Egg yolks
• 2 tbsp White wine vinegar
• 2 tbsp Lemon juice
• 2 tbsp Water
• 1/2 tsp Salt
• 1/2 tsp Cayenne pepper (optional)
• 3/2 or 1 1/2 cups Vegetable oil

Steps

1. 1
   Separate the eggs, putting only the yolks in a mixing bowl.
2. 2
   Add vinegar, lemon juice and water.
3. 3
   Optional; heat the mixture in a double boiler to a temperature of 150º (65.6C). This will take about 1 minute. Stir constantly and keep a close eye on the temperature. Many people don't bother with heating, but it's essential to minimize the risk of food poisoning(salmonella - see Warnings).
4. 4
   Remove the mixture from heat and cool to room temperature.
5. 5
   Add dry mustard, salt, and cayenne pepper.
6. 6
   Using a whisk or a standing or electric mixer,or a food processor (which works the best), mix the ingredients together.
7. 7
   Slowly, very slowly, teaspoon by teaspoon at first, whisk in an oil that you don't mind tasting (extra virgin olive oil, or peanut or grapeseed,or corn oil, rather than an old, super-cheap container of canola you haven't touched in years).
8. • • • If using a stand-alone mixer, pour the oil in drop by drop.
       • If using a handheld or electric whisk, it might be helpful to have someone pour for you, or at least to have something holding your mixing bowl steady as you whisk.

       
       

       
       

       8

       Continue adding oil bit by bit until the mayonnaise has reached the proper consistency. This may take up to a half a cup of oil per yolk. If the mayonnaise remains soupy, give it a chance to rest. If in resting the oil and yolk seem to separate, the mayonnaise has broken. See Tips.

       
       

       9

       Store mayonnaise sealed in the refrigerator for up to three days. It contains raw eggs, so while it is quite unlikely that keeping it for longer will prove detrimental to your health, you shouldn't tempt fate.

       
       

       Video

       http://www.howcast.com/videos/180551-How-To-Make-Mayonnaise

       
       

       
       

       
       

       
       

       source :

       http://www.wikihow.com/Make-Mayonnaise
   • 
     
   •