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How Do I Make ... ?
Mayonnaise is one of the easiest things to make and the ingredients are common in most kitchens - even Chinese ones!

Our recipe is for Hellman's style mayonnaise, as you will find all Chinese products contain a great deal of sugar. This is because they are mainly used instead of cream to make dishes such as fruit salad. Chinese mayonnaise is not used in a savoury way like we do in the West.

Please note that the similar product 'salad cream' is made with a completely different recipe, and the two products are very different. A recipe for salad cream can be found here

Mayonnaise is also the base sauce for many other similar items such as: Tartare Sauce and Thousand Island Dressing. We will add these in due course.

Recipe Source:
This is our own recipe as handed down by my Mother.

1. You really need some form of food mixer for this recipe, as it requires a great deal of whisking. Image: Ingredients for making mayonnaise
Let's get started:- Mama's Mayonnaise

• 1 egg
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1+1/4 cup vegetable oil
• dash cayenne pepper
• 3 tbls lemon juice, lime or vinegar

Place the egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low. While machine is blending slowly pour in another 1/2 cup oil. You may have to stop and scrape down sides of blender. Add the lemon juice or vinegar and the remaining 1/2 cup of oil. Blend until well combined, store in the refrigerator.
Mayonnaise is made by combining lemon juice or vinegar with egg yolks. Eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Then, oil is added drop by drop as the mixture is rapidly whisked. Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from combining (emulsifying). But, as the sauce begins to thicken, oil can be added more rapidly. Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmets feel is far superior in taste and consistency to commercial mayonnaise.

Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible, and ones that you are reasonably sure are free from salmonella. Homemade mayonnaise will last three to four days in the refrigerator.

We have not specified the type of oil, but recommend corn oil to begin with. We also tried this using olive oil and lime juice, with palatable and interesting results.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.

In addition we personally wish to thank my Mother for sharing with us all her excellent skills and recipe.
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