Homemade Mayonnaise Recipes

Hard Boiled Egg Mayonnaise

1 cup yogurt
1 TBSP lemon juice
1/4 tsp prepared mustard
1 hard boiled egg
1/4 tsp celery seed
1/2 tsp salt

Put all ingredients in food processor and pulse until well blended and smooth. If you prefer, you can also just chop the boiled egg very small and blend ingredients together with a fork or whisk. Keep refrigerated in jar with tight lid. Be sure to chill thoroughly before you use.



Old Fashioned Mayonnaise

2 egg yolks
1 tsp salt
1 tsp dry mustard
2 cups vegetable oil
1 to 2 TBSP white vinegar

Whisk together in a glass bowl the egg yolks, salt, and mustard until light and frothy.

Put one drop of oil in bowl and whisk vigorously, then put in another drop and whisk vigorously again. Keep adding oil one drop at a time, whisking all the time, until mixture thickens.

Then continue drizzling in the oil at a slow stream, whisking continuously, until oil is all incorporated and mixture is emulsified.

Whisk in the vinegar now until blended well; start with 1 tablespoon and add more if needed to get the consistency you want.
Pour into a tightly sealed jar and store in refrigerator until needed.

This will keep for several weeks in the refrigerator.