Homemade Mayonnaise

The past week I had too many unused egg yolks because I was in a recent frenzy to make sans rival. I made one for MIL's birthday, and again for my friend Anna's birthday. Recently I made one to bring to work for a farewell party for a co-worker. At the end of all these, I was left with 15 egg yolks. Made some cinnamon rolls, some spanish bread...and I looked for other ways to use them.

I was gonna make potato dill salad (not related to yolk use), when I chanced upon a blog post about homemade mayonnaise. Hmmmm....maybe I should make some mayonnaise too...it would be nice to know how to. Hubby has never had homemade mayo. So I made one using two recipes. I tried one by chichajo of 80breakfasts. I think using the blade of my food processor did not give me the same consistency she got with her emulsifying disc. Mine came out very thick. I also used two egg yolks instead of one whole egg, so that probably also accounted for the thick consistency. The other recipe I used was from Kitchen Aid "Great Baking and More" recipe book, and the consistency was much better, and got approval from hubby. I do not really detect much difference in the taste. However, for the KA recipe, I used 1 cup extra virgin olive oil and 1 cup vegetable oil. I am posting here KA's recipe. Please refer to chichajo's blog post for hers. I asked my hubby to try both, and he preferred the KA recipe better.

I really could not appreciate the homemade mayonnaise plain. I mean, I don't even enjoy regular store-bought mayonnaise as is. So as soon as done, I went ahead with the potato dill salad. When I made the salad, I tried tasting the whole ensemble, and I had to agree...homemade is much better.

Potato dill salad coming up in my next post (this is different from the one I posted years ago).

Ingredients:
3 egg yolks
2 cups oil (vege oil plus extra virgin)
1 lemon, juiced
1 tsp salt
1/4 tsp dry mustard
1 tbsp cider vinegar

Instructions:

Place egg yolks in a mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 3 minutes, or until yolks are stiff and pale yellow.

Reduce to speed 8 and slowly add 1 cup oil, a teaspoon at a time, in a thin stream. If mixture becomes too thick, thin with a little lemon juice. Carefully add remaining oil in a slow, steady stream until completely absorbed.

Reduce to Speed 6, add lemon juice, salt, dry mustard, and vinegar, and whip just until blended. Store mayonnaise in refrigerator.