Homemade Mayonnaise

Dee · Post by **Dee** » Wed Mar 26, 2008 4:29 pm

2 tablespoons white wine vinegar
1 egg yolk
1 tablespoon dijon mustard
Beat the first 3 ingredients until smooth.
Then add 2 cups of canola oil and beat until creamy.
Add salt/pepper to taste.
This should make 2 cups of mayo.
Should keep 2 weeks in the refrigerator.

crranch · Post by **crranch** » Wed Mar 26, 2008 4:44 pm

Can anything be put in place instead of the egg yolk???Thanks...you are my kitchen hero, and making this new lifestyle much easier for Rick and I both.

Carrie

Dee · Post by **Dee** » Wed Mar 26, 2008 4:49 pm

Is it that you can't have eggs at all???

Dee~~~~

Dee · Post by **Dee** » Wed Mar 26, 2008 5:06 pm

How about an eggless mayo??
You may find this hard to beleive but there are recipes that we can make that will be dairy free versions of condensed or evaporated milks.
You take 3 tablespoons of Jello brand pudding mix that you have to cook, not the instant kind. To the 3 tablespoons of pudding add 3/4 c dairy free milk.
Now to the mayo recipe:
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 c of evaporated milk recipe that I provided above.
2-1/2 tablespoons vinegar
1-1/4 - 1-1/2 canola oil...
Hope this little tip helps you out!!!!