Making the perfect homemade mayo has, for me for years always been a hit or miss ordeal. So much so I gave up trying a couple of years ago.
I came on a link promising the 100% everytime mayo success.
Forgive me if the link was from this forum.
Put 1 1/2C of your prefrred oil in a measuring cup and put it in the freezer. Put a small glass of water also in the freezer. The oil and the water have to be VERY cold for this to work.
Into food processor two eggs yolks. They must come to room temperature. Leave them sit while oil/water gets really cold.
Give the egg yolks just a single pulse to break them up and help them get to room temp.
Add to the yolks 1t of mustard> 1/4t salt> 1T of fresh squeezed lemon juice.
Give a couple of quick pulses.
The oil/water will take maybe half an hour to get cold.
Now add 2T of the cold water to the other ingredients and then turn on the processor to about medium speed. Now add the oil VERY slowly until it's all added. By now you will have a perfect consistent mayo.
Watch carefully and stop when the consistency is right.
I've used this method about a dozen times and it has worked each time/
COLD oil and water to room temp. other ingredients
I came on a link promising the 100% everytime mayo success.
Forgive me if the link was from this forum.
Put 1 1/2C of your prefrred oil in a measuring cup and put it in the freezer. Put a small glass of water also in the freezer. The oil and the water have to be VERY cold for this to work.
Into food processor two eggs yolks. They must come to room temperature. Leave them sit while oil/water gets really cold.
Give the egg yolks just a single pulse to break them up and help them get to room temp.
Add to the yolks 1t of mustard> 1/4t salt> 1T of fresh squeezed lemon juice.
Give a couple of quick pulses.
The oil/water will take maybe half an hour to get cold.
Now add 2T of the cold water to the other ingredients and then turn on the processor to about medium speed. Now add the oil VERY slowly until it's all added. By now you will have a perfect consistent mayo.
Watch carefully and stop when the consistency is right.
I've used this method about a dozen times and it has worked each time/
COLD oil and water to room temp. other ingredients