Homemade Mayonnaise Recipe By Hand
This is a revised recipe of the original "Mayonnaise Dressing I." that appeared in the 1896 Boston Cooking School Cook Book. Old-Fashioned Method by hand with egg beater in an iced bowl.
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Servings: 1.5 cups
Equipment
- 1 wire whisk or manual egg beater
Ingredients
- 1 teaspoon ground mustard powder
- 1 teaspoon salt
- 1 teaspoon powdered sugar
- Few Grains of ground Cayenne (less than ⅛ tsp.)
- 2 egg yolks, cold
- 2 Tablespoons fresh lemon juice or white vinegar, cold (usually takes only one lemon to get 2 Tbs.)
- 1 ½ cups Light olive oil, Chilled cold
Instructions
- Place a glass medium-sized bowl, inside a larger bowl that has been filled ¾ with ice and one cup of water. This will keep the ingredients in the medium bowl cold while the mayo is being whisked.
- In the bowl, add the mustard powder, salt, powdered sugar, and a few crumbs of the red cayenne pepper. Whisk.
- Separate the two egg yolks and add yolks only to the dry ingredients. Whisk.
- Whisk in lemon juice until creamy.
- Continue mixing by hand with the whisk or egg beater. Slowly start to drizzle in the COLD oil, one teaspoon at a time and mixing continuously. The oil must be whisked in very slowly over about 10 minutes of mixing for it to fully incorporate and not "break" the mayo.*If oil is added too rapidly, dressing with have a curdled appearance.
- Mayonnaise should be stiff enough to hold its shape. It soon liquifies when added to meat or vegetables: therefore it should be added just before serving time.
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Notes
This recipe originates from The Original Boston Cooking School Cook Book 1896 and has been re-written adapted by me for modern kitchen use.