Whole Egg Mayonnaise
I have now made this twice, with canola oil. The first time, I went directly by the recipe, except I substituted 1 Tablespoon of lemon juice for 1 Tablespoon of vinegar. I made it in my food processor. I incorporated the oil using the suggestion to jam a cup with a toothpick hole in the bottom into the lid, and pouring the oil in that way. The resulting mayonnaise had good flavor, but it was not very thick and it was greasy.
The second time, I used several suggestions I had read for thickening mayonnaise. I added more salt (1 1/2 - 2 teaspoons) and more mustard powder (about 1 1/2 teaspoons), and I brought all ingredients to room temperature first. I was impatient, so I put the eggs into a bowl of hot water. They were ready in about 10 minutes.
One other change I made, for flavor only, was going to all lemon juice instead of vinegar. We had been using Hellmann's Canola Mayo for a long time, and were accustomed to the higher amount of lemon. I also added some salt-free seasoning, which was completely unnecessary, but I wanted to play a little.
This time, the mayo is nice and thick, with a wonderful flavor!
1 user found this review helpful
Sep. 9, 2013