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Saturday, November 10, 2012

Homemade Mayonnaise

I have many old cookbooks in my collection. i use them all. Some are so old, when you look in the index, for instance, for mayonnaise, the number you see is NOT the page number, it is the RECIPE number! I was chatting with a friend online who just made her 1st batch of homemade butter. She wants to move toward a healthier, less processed diet. I mentioned this cook book and one of my personal favorite recipes in it. So as requested, I post it her for her (and you) to copy and make!
Of course this is not the 1800's, so you can use a food processor or blender. Just remember to DRIZZLE oil slowly.

Mayonnaise (701) Pg.152

1 egg yolk
2 TBS vinegar
¼ tsp. mustard
¾ tsp. salt
Pinch of pepper
1 cup salad oil*

Beat egg yolk and add 1 tbs. Vinegar. Add mustard, salt & pepper. Mix well. Drop oil a tsp. At a time into the egg mixture, beating constantly until ¼ cup of the oil is added. Then add it in larger quantities, beating thoroughly after each addition. As the mixture thickens, add the remaining vinegar a little at a time. (Half lemon juice and half vinegar may be used.) Keep in cool place.

* Vegetable, Canola, EVOO, can be used. Store in a Mason jar or $Store squirt bottle. Spice it up a notch, use Dijon mustard. Also different vinegar’s can suit your taste more.

*Special Alert! Here I have one of my family's Favorite desserts using mayo..check it out!!
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