[CnD] homemade mayonaisse

Wayne Scott waynedscottjr at gmail.com
Sun Sep 4 22:13:31 CEST 2016

from Homemade Products by Reader's Digest


Homemade mayonnaise tastes so good that it improves all the 
salads and sandwiches it gets used in.  Our version is boiled, 
eliminating any fear of salmonella contamination from raw eggs.  
You can experiment with lemon juice for the vinegar and different 
oil.  You also might try cayenne for the white pepper.

4 egg yolks
2 tablespoons water
1 tablespoon white wine vinegar
1-1/2 cups vegetable oil (or a combination of

vegetable and olive oils)
Pinch ground white pepper

1.  In the bowl of a food processor   65

or blender, combine the egg yolks,        water, and vinegar, and 
whirl just until the ingredients are combined.  With the motor 
running, drizzle in the oil very slowly, if the oil is added too 
quickly, it will become a liquid dressing.

2.  Transfer the egg mixture to the top of a double boiler and 
cook until a thermometer placed in the sauce registers 160dgF.  
Stir in the white pepper.  Store in the refrigerator for up to 5 

Makes 2-1/3 cups

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