Does anyone have a good recipe for mayonnaise? Seems like a good way to use some of those extra eggs. Also, what is the best way to store it? I presume it won't keep indefinitely like the store bought kind. Maybe there are different recipes for fresh use and storage?? Thanks.

-- David C (fleece@eritter.net), April 14, 2000

Answers

homemade mayonnaise is the best you've ever tasted, but it takes a blender, food processor, or a good strong arm! Ingredients: 1 egg yolk 1 teaspoon salt 1/2 tsp dry mustard 1/4 tsp freshly ground pepper lemon juice or vinegar 1 cup olive oil, or peanut, or other oil

Drop the egg yolk into a bowl, add the seasonings and lemon juice, and whisk vigorously(or add the ingredients into the food processor or blender and beat)until the mixture is well blended. Now add the the oil drop by drop whisking or beating constantly until the mixture begins to thicken and become emulsified. The remaining oil can be added more rapidly, by tablespoons. Keep in a cool place. This dressing will keep for several days . I would not recommend keeping this , or trying to store it because it will curdle. I would imagine that it could be canned but i would not go to the trouble because it is so easily made.Sorry that this does not use up extra eggs. I have the same problem, and I usually resort to egg salad(My 4 kids love it !) hope this helps cara lewis cnllewis@email.com

-- cara lewis (cnllewis@email.com), April 14, 2000.

Cara,

Could you please tell me how much lemon juice you use for this recipe.

Thank you. Tammy

-- Tammy (btawilliams@juno.com), April 15, 2000.

Carla Emery's book "An Encyclopedia of Country Living" has three different recipes for homemade mayo in it. If you don't have acess to this book and haven't found a recipe, send me an email and I'll forward you the recipes that I have.

Polly

-- Polly (oakridge@netcommander.com), April 16, 2000.

If you are looking for a way to use up extra eggs, make and dry pasta. If you roll it good and thin, it dries quickly and keeps well.

-- Connie (connie@lunehaven.com), April 16, 2000.

I'm sorry if I confused you on this mayonnaise recipe, the amount of lemon juice is not given in my grandmothers recipe. I have always started with a teaspoon, before emulsifying. After the mayonnaise is emulsified(thick) then you can begin tasting and adding lemon juice, salt, pepper etc. Also, I agree that a good way of using up eggs is fresh pasta! It is easy, delicious, and very rewarding.cara lewis cnllewis@email.com

-- cara lewis (cnllewis@email.com), April 18, 2000.

Extra eggs will freeze, if you stir them first (don't try to freeze them whole). Also, they are very easy to barter for other things. And as for the mayonaisse recipe -- Yikes!! No wonder the stuff isn't good for us!! I already use it sparingly, now will be even more sparing with it!

-- Kathleen Sanderson (stonycft@worldpath.net), April 18, 2000.

Not an answer, but another question related to mayonaisse preparation. Have any of you who have tried this encountered any problems with trying to make mayonaisse while there is a thunderstorm in the immediate area? This might seem like a crazy question, but my grandmother swears that it is impossible to make mayo during a thunderstorm and she's dying to know why. My family's current theory are that it has something to do with humidity, air pressure, or even static electricity. I wish I could tell you exactly what goes wrong with the preparation at these times, but I confess to never having witnessed the process, successful or otherwise.

-- Paul Unwin (paul_unwin@hotmail.com), March 28, 2001.

This is my easy-to-remember recipe: Throw a whole egg in the blender along with a pinch of salt, a clove of garlic, maybe a 1/4tsp each of dry mustard & sugar and a goodly pinch of paprika; blend on low for a bit. Then add one cup of oil (of your choice) and the juice of one lemon, alternately, a little at a time. When it thickens, adjust seasonings. The main thing to remember is one egg, one cup oil, one lemon. The rest you can adjust to your taste.

-- snoozy (allen@oz.net), March 28, 2001.

Is it OK to use a KitchenAid mixer to make mayo, or will something funky happen with the metal bowl?

-- Betsy in NY (sassyweitzel@yahoo.com), March 29, 2001.

You can also use a stick blender in a tall narrow cup or beaker. If you saw the infomercial for the 'thunder stick', all the woman did was use a normal disposable plastic cup. The egg went in first, and the oil (she used canola) went in over that. She ran the mixer at the bottom of the cup until the egg emulsified first, THEN slowly lifted it up and down to blend in the oil. Looked great. The mixer is awfully expensive, though, at $69. You probably could do this with any immersion-type blender if it is a brand like Braun. I will say the thunder stick looked to be a tad bit easier to clean. GT

-- GT (randomnotznospam@yahoo.com), June 26, 2001.