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Mayonnaise

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Yield: 1 gallon Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures. For safety reasons, the use of pasteurized frozen egg yolks is recommended. The addition of oil too rapidly or insufficient beating may cause the oil to separate from the other ingredients, resulting in a curdled appearance. Curdled or broken mayonnaise may be reformed by adding it (a small amount at a time) to 2 well-beaten egg yolks or eggs and beating well after each addition. It also may be reformed by adding it to a small portion of uncurdled mayonnaise. VARIATIONS: To make approximately 2 qt dressing: Buttermilk Dressing. To 1 qt mayonnaise, add 1 qt buttermilk, 2 tsp basil, 1/2 tsp oregano, 1 Tbsp finely chopped fresh parsley, 1 clove garlic, minced, 2 tsp black pepper, 2 oz chopped onion, and 1 tsp tarragon. Campus Dressing. To 2 qt mayonnaise, add 1/3 cup fresh parsley, 1/4 cup chopped green pepper, and 1/2 cup finely chopped celery. Chantilly Dressing. To 1 1/2 qt mayonnaise, fold in 1 1/2 cups cream, whipped. Creamy Blue Cheese Dressing. To 1 qt mayonnaise, add 2 cups (1 lb) sour cream, 1/4 cup lemon juice, 1 Tbsp grated onion, 1 tsp salt, and 8 oz finely crumbled blue cheese. Dilly Dressing. To 1 1/2 qt mayonnaise, add 2 cups evaporated milk or buttermilk, 1 Tbsp seasoned salt, 1 tsp garlic powder, and 1/4 cup chopped dill weed. Egg and Green Pepper Dressing. To 1 3/4 qt mayonnaise, add 12 chopped hard-cooked eggs, 1/4 cup finely chopped green pepper, 2 Tbsp onion juice, and a few grains cayenne pepper. Garden Dressing. Combine 3 cups mayonnaise and 1 1/2 qt (3 lb) sour cream. Add 3 oz granulated sugar, 2 tsp salt, and 1 tsp black pepper. Fold in 12 oz thinly sliced green onions, 8 oz thinly sliced radishes, 8 oz chopped cucumbers, and 8 oz minced green pepper. This may be used for a vegetable dip also. Green Peppercorn Cream Dressing. To 1 cup mayonnaise, add 1 1/4 qt (2 lb 8 oz) sour cream, 1 cup Dijon-style mustard, 1/3 cup finely crushed and drained green peppercorns, 1/4 cup white wine vinegar, and 2/3 cup chopped parsley (optional). Honey Cream Dressing. Blend together 4 oz cream cheese, 1 1/3 cups honey, 1 cup lemon or pineapple juice, and 1/4 tsp salt; then fold into 1 1/2 qt mayonnaise. Honey Yogurt Dressing. To 1 cup mayonnaise, add 1 1/2 qt unflavored yogurt, 1/3 cup honey, 1/4 cup raspberry vinegar, 2 Tbsp lemon juice, and 1 Tbsp grated fresh orange peel. Horseradish Cream Dressing. To 1 cup mayonnaise, add 1 1/2 qt (3 lb) sour cream, 2 Tbsp lemon juice, 2 tsp curry powder, 5 oz horseradish, 1 tsp salt, and 1 tsp paprika. Roquefort Dressing. To 1 1/2 qt mayonnaise, add 2 cups French dressing, 8 oz crumbled Roquefort cheese, and 2 tsp Worcestershire sauce. Russian Dressing. To 1 1/2 qt mayonnaise, add 2 cups French dressing, 8 oz crumbled Roquefort cheese, and 2 tsp Worcestershire sauce. Russian Dressing. To 2 qt mayonnaise, add 2 cups chili sauce, 2 Tbsp Worcestershire sauce, 2 tsp onion juice, and a few grains of cayenne. Sour Cream Basil Dressing. To 1 cup mayonnaise, add 3/4 cup vinegar, 1 1/2 qt (3 lb) sour cream, 1 oz granulated sugar, 1 1/2 oz salt, 1 1/2 Tbsp celery seed, and 2 Tbsp basil leaves. Thousand Island Dressing. To 1 1/2 qt mayonnaise, add 1 1/2 oz minced onion, 3 oz chopped pimiento, 1 cup chili sauce, 8 chopped hard-cooked eggs, 1 tsp salt, 1/4 cup pickle relish, and a few grains of cayenne.

List of Ingredients

5 ounces egg yolks (about 8 total) (see notes)
2 ounces salt (3 tbsp)
2 teaspoons paprika
2 tablespoons dry mustard
1/4 cup cider vinegar
2 quarts salad oil
1/4 cup cider vinegar
2 quarts salad oil


Recipe

Place egg yolks and seasonings in mixer bowl. Mix thoroughly, using wire whip attachment.

Add 1/4 cup vinegar and blend.

Add oil very slowly, beating steadily on high speed until an emulsion is formed. Oil may then be added, 1/2 cup at a time and later 1 cup at a time, beating well after each addition.

Add 1/4 vinegar. Beat well.

Continue beating and adding oil until all oil has been added and emulsified.