What is mayonnaise made of?!
Answers: Eggs, oil and vinegar right? And how do you make it?
you put it in a churn and pump really hard........
wait that's butter...
same thing
cold sauce originating in French cuisine, an emulsion of raw egg yolks and vegetable oil. As the yolks are continuously beaten, oil is added little by little until a thick cream results. Plain mayonnaise is flavoured with lemon juice, mustard, or vinegar.
Best thing to do would be to use Google to look up how to make it.
trust me you don't want to know. Just ask yourself how do they get it so creamy?
lard.
Mayonnaise is an egg based sauce, here is a good recipe:
Home-made Mayonnaise
1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
And yes it is safe to eat, just make sure you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells. Using pasteurized eggs is best as they have been treated to prevent salmonella.
I'd use a food processor or blender if you can. Or at the very least an electric hand mixer. A hand mixer or whisk is very hard on the arm. And make sure you add the last half of the oil VERY slowly. Like have it come out of the measuring cup like a thread. It takes a while but it is the only way to get a good emulsion.