How to Make Mayonnaise
Watch more Sauces, Dressings, & Condiments videos: http://www.howcast.com/guides/234-Sauces-Dressings-and-Condiments Subscribe to Howcast's YouTube Channel - http://howc.st/uLaHRS Make your own mayonnaise; it's basically just eggs and oil, and homemade tastes better than store-bought. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: http://howc.st/ytmainplaylists Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - http://howc.st/HOE3aY Howcast Video Games Channel - http://howc.st/tYKKrk Howcast Tech Channel - http://howc.st/rx9FwR Howcast Food Channel - http://howc.st/umBoJX Howcast Arts & Recreation Channel - http://howc.st/vmB86i Howcast Sports & Fitness Channel - http://howc.st/vKjUjm Howcast Personal Care & Style Channel - http://howc.st/vbbNt3 Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Warning Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection. Step 1: Blend ingredients Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy. Tip Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like. Step 2: Add the oil Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil. Tip If the mayo is too thick, thin it with a little lemon juice or cider vinegar. Step 3: Finish and chill Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days. Step 4: Fix it If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time. Did You Know? Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.