Miracle Blender

I made the transition from Miracle Whip to mayo 6 months ago I suddenly lost my taste for sweet. I also discovered that I could make mayonnaise myself using my stick blender, one cup at a time. Are there preferred oils do that? Also, what is the typical lifespan fridge before you should throw and do more? What kind of additives, in addition to the mustard and chives, makes a good mayonnaise? I will continue to use a commercial product for the potluck, but wow, it's so easy to do!

I love mayo and there is nothing better than home made! I hope the recipes below and help you have fun!

BASIC MAYONNAISE

2 egg yolks
1 cup canola oil (olive oil work, but the end result will taste oily)
1 teaspoon Dijon mustard

Mix the egg yolks and mustard in a bowl. Very slowly, add a small amount of canola oil to the mixture in the bowl. Quickly whisk in the canola oil in the mixture of mustard yellow / until oil is fully incorporated. Once you have the emulsion (it should look like mayonnaise, and not separate), slowly add the canola oil remaining in bowl, beat rapidly.
If you got the right emulsion off the bat, before adding more oil, you should now have a bowl of homemade mayonnaise very clean. Add salt to taste and store in a jar. This mayonnaise will keep for up to five days.
-------------------------------------- ...
Changes
Remoulade Dressing: Prepare mayonnaise as directed, then mix 1 tablespoon each chopped capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard and 1 teaspoon each minced parsley and fresh chervil . Serve with seafood or use it to flavor cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as shown and set aside. Mix 2 tablespoons of tomato puree with 2 minced pimientos and 1 / 2 clove garlic crushed, press through a fine sieve and blend in mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix 1 / 4 cup black or red caviar, half cup of sour cream and 1 tablespoon chopped fresh dill.

Mustard Mayonnaise: Prepare mayonnaise, then mix with 4 c. teaspoon Dijon mustard.

Curry Mayonnaise: Prepare mayonnaise, then mix 1-2 teaspoons of curry powder.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1 / 2 cup heavy cream, beaten until stiff.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons of orange juice and sugar in each meal, 1 teaspoon finely grated orange zest and a pinch of nutmeg. For added zip, mix 1 tablespoon of Grand Marnier or other fruit liqueur. Serve with fruit salad.

Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency playing in hot water, a tablespoon at a time.

This month Martha Stewart has a recipe for home made mayonnaise. she said canola oil.

Just about any oil will do, but remember that the flavor of the oil, like olive oil, appear in the mayonnaise. I like to use corn oil when I make mayonnaise for chicken and olive oil for mayo that goes on grilled vegetables. Experiment and see what you like.

Olive oil, corn oil and canola oil for all the work and the basis of mayonnaise .... Additives: horseradish, sesame oil (A little goes a long way), garlic and cheese Parmeasan, the list is endless as your imagination !!!!!! Experiment with it & Enjoy! Whoever says they have never goofed up in the kitchen is either a liar or has never cooked !!!!!!!!!!