Measure dry ingredients into
mixing bowl. Add unbeaten egg yolks and beat until
yolks become creamy: then add teaspoon vinegar.
Add a few drops of oil, beating in with a rotary
egg beater or electric mixer. Continue adding oil
by drops, beating thoroughly after each addition
until about 6 teaspoons oil have been added and the
mixture has thickened.
Beat in a little vinegar, then
continue adding oil by teaspoons (beating after
each addition) until 6 more teaspoons oil have been
added and beaten in. As mixture thickens into a
mayonnaise like substance, oil may be added in
larger quantities, beating well after each
When mixture becomes stiff, add
a little vinegar to thin. Continue adding oil and
vinegar, beating well until all has been used.
Hint: adding more than a few
drops of oil at first causes mayonnaise NOT to
thicken, but this thin mixture may be beaten into
another egg yolk or two, a small amount at a time,
and the rest of the oil and vinegar added in small
amounts, beating after each when the new mixture
has thickened up.
I have the best success using
olive oil for the entire process, but have done
will with corn oil if I use about one tablespoon of
olive oil for the first few drops. Olive oil seems
to congeal and "catch" the egg yolks better.
I have successfully made
mayonnaise using this recipe through good times and
poor times. Virtually all "store bought" mayonnaise
contains soy oil (check the label for ingredients),
causing abdominal upsets and often severe diarrhea
in persons allergic to legumes (soy products)
I hope this easy recipe will
help those of use who cannot tolerate soy
Try this "mayo making" now, as
experience is the best teacher. Be ready for the
day when you will hear that inevitable cry, "Mom,
we're out of mayonnaise!" Your children will think
that Mom is a wizard!