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REAL Mayonnaise

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Makes: 1 servings adjust
This is my father's mother's recipe for homemade mayonnaise, modified by me to accomodate more modern kitchen equipment and technology. The recipe uses a raw egg, and I cover that in my blog post at http://www.mybudgetkitchen.com/ovoids-in-the-raw/. Use pasteurized liquid eggs found in the grocery dairy department in paperboard milk-carton packages if raw eggs are a problem for you.

Directions

Ingredients

  • 1 Egg, raw. Substituted 1/2 cup liquid pasteurized eggs if desired.
  • 1 tablespoon Apple Cider Vinegar, Don't substitute other vinegars, it definitely impacts the flavor.
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Dijon Mustard

Step 1

You're going to be using your stick blender (or boat motor, as I like to call it), so find a tall, narrow, 1 pint container. Put the eggs, vinegar, lemon juice, and mustard into that. Pulse it two or three times with the boat motor.

Ingredients

  • 12 teaspoon Kosher Salt, If using regular salt use half.
  • 1 12 cups Canola Oil, You can sub other oils. See directions.

Step 2

Put the oil and salt in and run the boat motor with it all the way to the bottom and held vertical. Watch as the oil is drawn down into the blades and mayonnaise starts to happen down near the bottom. When the oil seems to stop moving, tilt the boat motor to a 45 degree angle and the oil will start moving again. When it stops again, start slowly drawing the motor up out of the mixture until you see that all of the oil has been incorporated. At this point, you have a pint of the best mayonnaise you ever tasted!
 

Step 3

Now, many are afraid of raw eggs, but the acidity of this mixture is high enough that bacterial growth is nearly impossible. Plus you can go the pasteurized route with your eggs to limit that even further. Oddly enough, allowing this to sit at room temperature for 30 minutes or so will actually reduce the amount of harmful bacteria which could be in it. Transfer to a sealable container and refrigerate. Use it all up within two weeks (if it lasts that long). Another note: This will skin over pretty fast if exposed to air for too long. The "skin" can be skimmed off or stirred back in, it makes no difference. Final note: you can substitute other oils. Corn oil or vegetable oil will work just as well. Peanut can also work but the flavor isn't as good. If you use olive oil and add some finely chopped garlic, some minced capers, and a little finely chopped basil then you have what the Italians call "aioli", a fine dipping sauce for bread, fish, or veggies.
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