Cooked Mayonnaise


2 egg yolks
2 tablespoons vinegar or lemon juice
2 tablespoons water
1 teaspoon sugar
1 teaspoon mustard
1/2 teaspoon salt
Dash pepper
1 cup extra virgin olive oil

Makes about 1 ¼ cups.

  • In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended.
  • Cook over very low heat, stirring constantly, until mixture start bubbling.
  • Remove from heat and let it stand for about 5 minutes than pour into blender container.
  • Blend at high speed for about 1 minute. While blending, very slowly add olive oil.
  • Blend until sauce is thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary.
  • Cover and refrigerate if not using immediately.

    Real Cooking

Commercial Mayonnaise
Commercial mayonnaise producers pasteurize the egg yolks, or freeze them, and substitute water for most of their liquid, or use other emulsifiers.

Commercial products typically replace much or all of the egg yolk with water, requiring the addition of lecithin or other emulsifiers from sources such as soy (some commercial mayonnaises may thus be appropriate for vegans). "

Commercial mayonnaises are more typically 65-70% fat.

Low fat" mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Commercial mayonnaise sold in jars was born on Manhattan's Upper West Side. In 1905, the first ready-made mayonnaise was sold at Richard Hellman's delicatessen on Columbus Avenue, between 83rd and 84th Streets. In 1912, Mrs Hellman's mayonnaise was mass marketed and called "Hellman's Blue Ribbon Mayonnaise." FREE Recipes