Homemade Mayonnaise tutorial as promised....

I thought I'd shrivel up and die when I figured out I was allergic to soy, and EVERY mayonnaise under the sun has soybean or vegetable oil in them, even the olive oil kind has soybean oil as well!!! A lot of people who have soy allergy can tolerate the soybean oils. I'm one of the lucky ones, who can't tolerate even the oil, or the lecithin. I have been a lifelong purchaser of Kraft Mayo, up until about 2 years ago. I had previously attempted homemade mayo with a hand mixer....to no avail. BUT...I got me a little gem of an immersion blender to make the job easy, and I am a complete convert now. It is a base for SO MANY things! I absolutely love making my own now!! The cost of homemade versus store bought...Kraft you can sometimes get for $2 a jar IF you find it on sale. Homemade, 33 cents worth of eggs, a penny's worth of salt, 2 cents worth of vinegar, and about 75 cents worth of oil(or less, I use canola) and you have the makings for a pint of mayo! So total for homemade...approximately  $1.11 per pint, which is $2.22 per quart, but the knowing EXACTLY what you're eating is PRICELESS!!

I'll start by giving you the ingredient list:
2 eggs
2 teaspoons vinegar
1 teaspoon salt
1 1/2-2 cups oil of your choice.

You start by breaking the eggs into a bowl that will hold approximately a quart so you don't have a lot of splattering going on later.


Then you want to add your salt.


The next step is to add in your vinegar. After adding the vinegar I give it a good thorough mixing, though you don't have to at this point. I just like to have the egg, vinegar, and salt blended pretty well before the next step, which is THE MOST important step! When you get to this step, you want to JUST ADD A DROP OR TWO of oil, mix, add another drop or two, mix, and then sloooooooooooooowly pour the oil into while the immersion blender works it's magic.


It will look like that above until you get about 1 cup of the oil added, then it will begin to thicken like this...


The real secret to getting it creamy and thick is keep adding oil until you are happy with the consistency of the mayonnaise. The oil is the secret to the whole process, less oil, makes a thin mayo, more makes it thicker and creamier. I add oil until the mayonnaise can stand on it's own a bit in the bowl like this



When I get to the point where the mayonnaise is thick enough to make little peaks on the surface, then that is the consistency I am looking for. This is why the recipe calls for a wide measurement range of oil. You can taylor it to your own likes. You can add any additional ingredients once the mayonnaise is the right consistency. I add a little sugar for my neighbor, who is partial to Miracle Whip type salad dressing rather than my beloved Kraft knock off. This will keep in the refrigerator for about 3 weeks, at which time, it may begin to seperate and look oily on the surface. It can still be used, but usually by that time, we are ready to make more anyway.

Enjoy the condiments!!!!!!!!!!!! :D