Home made mayo

[Roxanne 21]

We are fanatics about Hellman's mayonnaise. I have been able to buy it here for many years and now it has disappeared from our shelves because of "labeling" problems-- there may be an issue with the monopoly of goods here but there has been a MAJOR outcry with the sudden disappearance of this product, believe it or not!

I did a google search and came up with a site for secret recipes and have been able to come close to the original Hellman's but would love a lighter version.....any ideas?

What do you guys do for homemade mayo?

[cjs]

Roxanne, when I make mayo, which seems like it is more infrequently each year, I use an old recipe that is very similar to this one from an old B.A.

Making mayonnaise -
1 large egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup canola oil, divided

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

Variation:
To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extravirgin olive oil for the canola oil.
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But, have to say I don't think there is a way to make "light" mayo. I may be off base, but.............

Doing a search for a "light Mayonnaise recipe" I only find that "light olive oil or vegetable oil" is used. Do you have access to that??

[Roxanne 21]

Thanks Jean---I did a combination of ingredients from four different recipes. No light olive oil here but vegetable oil I think is doable---I did use a combo of olive/canola and the food processor....the original batch is still great and it's three weeks old.

[Lorraine]

I use the Joy of Cooking recipe for the Cuisinart. I often sub Canola or Vegeatable oil with great results.