Would you give me a recipe for mayonaise?!

Best Answer - Chosen by Voters

Well, "Happy Birthday to You" Jeanne!
Here's how to make mayonnaise in your brand new food processor:
Ingredients:

* One egg yolk
* 1/2 cup good oil (I use olive oil, some people don't like it in mayo), use canola, corn or veg. oil.
* 1 tablespoon mustard, Dijon if you have, if not, use powdered
* 1/2 teaspoon salt (re season if necessary)
* 1tablespoon vinegar/lemon juice (to get rid of the salmonella should the egg not be pasteurized)

In the blender or food processor, mix 1 yolk with the mustard and salt.
With the blender or processor running, slowly add 1 1/2 c. oil in a thin, steady stream. (In the food processor, leave the insert in the feed tube and let the oil drip through the hole in the insert.)
Add the vinegar. Enjoy

Wow,you got a food processor for your birthday?that's cool:D

Ingredients:
1 large egg
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1-1/2 teaspoons white wine vinegar
1 cup oil, peanut or corn

or
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
1 to 2 Tablespoons lemon juice

Preparation:
Place everything but the oil and lemon juice in the blender or processor container. Process for 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.

i <3 mayonaise,i even made my own homemade mayonaise last year!:D

Homemade Mayonnaise Recipe
2 egg yolks, room temperature*
1 whole egg, room temperature*
1 tablespoon lemon juice, freshly squeezed, plus more if needed
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)**

* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.

** For a basic mayonnaise, use an oil with a mild flavor that won't overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.

Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.

With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. NOTE: Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. NOTE: Add about 50% of the oil at this time.

Then continue until the remaining 1 1/2 cups of oil are incorporated. NOTE: You may not need to use all the remaining oil at this time.

Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.

Transfer the finished mayonnaise to a bowl. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week.

Makes approximately 2 to 2 1/4 cups.
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Precautions for Preparing Mayonnaise:

IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.

Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.

Eggs keep the fat (oil) and the liquid (vinegar or lemon juice) of the mayonnaise evenly blended together. If egg yolks weren’t used to emulsify the mayonnaise, the heavier liquid would sink and the lighter fat would float just as they do in vinegar and oil dressing.

Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. Stainless steel, enameled, plastic (food processor) or glass may be used.

Add the oil very slowly, especially at the beginning.

Since homemade mayonnaise has fresh eggs in it, the mayonnaise should not be left at room temperature for more than a couple hours, as food poisoning is always a concern.
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Repairing "Turned" or "Broken" Mayonnaise:
If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk.
As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly.
Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used.
http://whatscookingamerica.net/Sauces_Co…
GH*********************