If you run out of mayonnaise, but have eggs and plenty of vegetable oil, you can make your own. There is a lot of whisking involved, so having a friend to share the work with is great. Otherwise, you can try using the blender.
Ingredients:
- 2 egg yolks
- 13 oz oil
- 1/2 tbsp vinegar
- 1/2 tsp salt
- 1/2 tsp dry mustard
- drop of Tabasco sauce
- 1 tbsp vinegar
- 1 tbsp lemon juice
Directions:
Mix the egg yolks, dry mustard, and the first amounts of lemon juice and vinegar. Mix until thickens.
Slowly, slowly add the oil at first, drops at a time while whisking. Don’t add too much oil at once or the emulsification will break.
When you have progressed to adding the oil in a stream, it will thicken. When this happens, use lemon juice and vinegar to thin it out.
Continue alternating whisking the oil and vinegar until everything is combined.
Season with the lemon juice and add the drop or two of Tabasco.
This can also be done in a blender. Put the eggs, vinegar and salt in the blender and add the oil very slowly. When it thickens, add some of the lemon juice and vinegar. Continue adding the oil and other liquids until everything is combined. Use lemon juice and Tabasco to season.
Yield is 1 pint.
