Home made Mayonnaise; No this is not miracle whip.
Take care when storing this because it will be subject to bacteria. Always keep it under refrigeration to ensure this does not happen. Second, make sure all of your ingredients and equipment are at room temperature. Do not make this if a thunderstorm is happening or is forecast as the product will not bind.
Method; Makes about 1 ¼ cups.
Place 2 egg yolks in a medium size bowl and beat with a wire whisk until the yolks take on a lemon colour.
Beat in and take care (you don’t want to break it)
¼ to ½ teaspoon of dry mustard
½ teaspoon salt
A touch of cayenne pepper (just a few grains)
½ teaspoon of vinegar of lemon juice
½ teaspoon of icing sugar
Whisk in slowly ½ teaspoon at a time, ½ cup olive oil
The mixture will begin to thicken and emulsify. Now mix together in a separate cup or pitcher 1 ½ tablespoon vinegar with 2 tablespoons of lemon juice.
Have ready at room temperature ½ cup of olive oil, safflower, walnut or sesame oil. Continue whisking and alternating drop by drop the lemon vinegar and oil mixture. If the oil is added slowly during constant beating it will make a good thick sauce. The sauce will break if the oil is added too fast or too much is added at the end. You should figure no more than ½ to ¾ cup for each large egg yolk. This will also break if your oil is cold or your egg yolk is to warm.
Not to worry though, try at first stirring in a teaspoon of water into it. If this doesn’t work then simply place another egg yolk into another medium size bowl and add the curdled sauce back to it very slowly whisking it until it again thickens. If the sauce is too heavy it can be thinned with cream.
This recipe is a good candidate for an electric mixer on medium speed. Using a blender or mixer is less work than the old fashion way of using a whisk like I was trained to do. Just follow the recipe to the letter and you will get a great result. You can use this mayonnaise as a base for making your own dressings, like thousand Islands, green goddess or the base for a Caesar salad dressing that is not put on a Caesar salad. Or just add your own stuff to it to make up your own. I have added a puree of red pepper reduction to it so the dressing took on the aroma of the pepper and its taste. I punched it up with a few chilly peppers and a dash of Tabasco for a Mexican salad. The only thing stopping you is your imagination.