Homemade Mayonnaise

3 large egg yolks
1 tsp. lemon juice
1 TB white wine vinegar
1 tsp. sugar
1-1/2 cups vegetable oil
Ground white pepper

Combine the egg yolks, lemon juice, vinegar and sugar in a blender or in the
bowl of a
food processor fitted with the blade attachment. Begin blending on high speed
and whip
until thick and light yellow in color.

Pouring in a slow, steady stream, add the oil, continuing to blend until
thickened and emulsified.

Season with salt and white pepper and transfer the mayonnaise to a storage or
serving bowl.

Cover and store in the refrigerator for up to 3 days.

Home Made Mayonnaise

Prep Time: 5 Minutes

Ready In: 5 Minutes

Yields: 16 servings

"This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!"

INGREDIENTS:

1 egg

1/2 teaspoon minced garlic

1 tablespoon lemon juice

1 teaspoon prepared yellow

mustard

3/4 cup vegetable or olive oil

1 pinch salt and pepper to taste

DIRECTIONS:

1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

Vidalia Onion Mayonnaise
 

1 large Vidalia onion, coarsely chopped
1 tablespoon butter
1 cup mayonnaise
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Saute onion in butter in large skillet until wilted and golden brown; let cool slightly.

Combine onion, mayonnaise, garlic, salt and pepper in large bowl and mix completely. Chill.

Yield: 2 cups.

Cajun Mayonnaise

1/2 c. mayonnaise
1/2 c. non-fat, plain yogurt
1/2 tsp. crumbled, dried oregano
1/4 tsp. garlic salt
1/4 tsp. ground cumin
2 pinches Cayenne pepper
2 pinches black pepper

Spiced up with the best of the South, this mayonnaise echoes the
great seasoning on the crabs.

Prepare 24 hr.. before using, for flavors to blend.

Combine all ingredients in a small bowl.

Refrigerate, covered, until ready to use.

Makes 1 c.

Honey Mustard Mayonnaise

3/4 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon style mustard
1 teaspoon prepared horseradish

Combine all ingredients; mix thoroughly. Makes 1 cup. Serve as dip for fresh vegetables, spread on sandwiches with meat filling or heat slightly and spoon over cooked vegetables.