Hey Mama well today I make my first batch of mayo with an egg so fresh it's still warm! An Update from the last post I entered here, my chickens turned out to be 6 roosters and 6 hens:o just could not tell 'em apart for a while there:D So far we are up to 3 eggs a day!!! Yipee and yummy too!!!

Mama It turned out lovely!!! I always put about 1 1/2 tsp of sugar in mine to mimick Hellman's as I got to keep that similar taste there for my family to like it! And it turned out so delicious, thank you so much for sharing!!!

Cathy -

I am so happy that you enjoyed it!

I thought you would -

Mama

I had half a smoked ham left over from the holidays and wanted to make ham salad with it. At the store this week they wanted almost 4.00 for a jar of Hellmans and Miracle Whip was about the same. I refuse to pay that kind of money. I have tried many versions for home made mayonnaise and have to say that this one by far is the best. I took Cathy's advice and added a teaspoon and a half of sugar too.
Thanks for posting this recipe Mama.
The ham salad turned out excellent.

Glad you enjoyed it! Ironic - you can try this (I have not tried these yet):

Hellman's Mayonnaise

1 egg (room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup vegetable oil
dash cayenne pepper
3 tablespoons lemon juice or vinegar

Place egg, mustard, salt, cayenne pepper and 1/4 cup oil
in blender and blend on low. While the machine is blending,
SLOWLY pour in another 1/2 cup oil. You may have to stop
and scrape down the mayo. Add the lemon juice/vinegar and the
remaining 1/2 cup oil. Blend until well combined.

Store in refrigerator.


Homemade Miracle Whip

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
salt

Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
Mix the flour, mustard, boiling water and vinegar together until smooth.
Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
Slowly add this hot mixture to the mayonnaise and blend well.
Pour in a container and cool in the refrigerator.