Difference between revisions of "Make Mayonnaise"

*Those who are unable to have vinegar for any reason, or who otherwise wish to, for reasons of taste etc, can use plain, store bought citric acid crystals dissolved in water in place of the lemon juice and/or vinegar. (Citric acid is one of the main components of lemon juice.) This has the additional advantage of preserving the final mayonnaise better, as the citric acid also acts as a preservative. Note that it is important the amount of liquid mentioned in the recipe be maintained - the recipe mentions 6 tablespoons of liquid, two each of vinegar, lemon juice and water. The amount of water added to the citric acid should therefore be at least 6 tablespoons and preferably a bit more. The amount of citric acid used varies depending upon the brand of citric used, and the taste of the maker, but is usually between 1/4 to 1/2 teaspoon(s). In countries that do not have a wine making tradition, store bought vinegar is nothing more than diluted industrial acetic acid. This should be avoided at all costs.

*Those who are unable to have vinegar for any reason, or who otherwise wish to, for reasons of taste etc, can use plain, store bought citric acid crystals dissolved in water in place of the lemon juice and/or vinegar. (Citric acid is one of the main components of lemon juice.) This has the additional advantage of preserving the final mayonnaise better, as the citric acid also acts as a preservative. Note that it is important the amount of liquid mentioned in the recipe be maintained - the recipe mentions 6 tablespoons of liquid, two each of vinegar, lemon juice and water. The amount of water added to the citric acid should therefore be at least 6 tablespoons and preferably a bit more. The amount of citric acid used varies depending upon the brand of citric used, and the taste of the maker, but is usually between 1/4 to 1/2 teaspoon(s). In countries that do not have a wine making tradition, store bought vinegar is nothing more than diluted industrial acetic acid. This should be avoided at all costs.

*For a healthier alternative, try egg white mayonnaise.

*For a healthier alternative, try egg white mayonnaise.

**Place another yolk in another bowl and slowly whisk the old into the new.

**Place another yolk in another bowl and slowly whisk the old into the new.

**Pour some vinegar down the side of the bowl and slowly work the mayonnaise back together, quickly whisking the oil and egg near the vinegar into the vinegar, and then bit by bit whisking the rest of the egg and oil into this. This is more difficult than the other method.

**Pour some vinegar down the side of the bowl and slowly work the mayonnaise back together, quickly whisking the oil and egg near the vinegar into the vinegar, and then bit by bit whisking the rest of the egg and oil into this. This is more difficult than the other method.