Mayonnaise is an emulsion meaning its a fat suspended in water. The trick is to add your fat into the water slowly so that it mixes evenly.
This recipe should help you out.
http://www.foodnetwork.com/recipes/paula-deen/mayonnaise-recipe/index.html
-The fat is emulsified into eggs, not water.
Homemade mayonnaise typically lasts for about 1 week in the refrigerator before it spoils.
Homemade mayonnaise is typically good for about 1 week when stored in the refrigerator before it spoils.
Homemade mayonnaise typically lasts for about 1 to 2 weeks in the fridge before it spoils.
Raw egg whites.
Homemade mayonnaise typically lasts for about 1 to 2 weeks when stored in the refrigerator.
Homemade mayonnaise is typically good for about 1 week when stored in the refrigerator.
Vinegar is added to homemade mayonnaise primarily for flavor and to enhance the emulsion. It provides a tangy taste that balances the richness of the oil and egg yolks. Additionally, the acidity in vinegar helps stabilize the emulsion, preventing the mayonnaise from separating and improving its shelf life by inhibiting bacterial growth.
Homemade mayonnaise typically lasts for about 1 to 2 weeks in the refrigerator before it spoils.
One can make homemade pimento cheese by opening a jar of pimentos, and draining the juice, pour the shredded cheese in to the bowl and add the drained pimentos, add one cup of mayonnaise and mix it together. This is the easiest way to make homemade pimento cheese.
No. There are hair products that that use the word "mayonnaise" in them but it is not the mayonnaise you eat.
You don't usually need mayonnaise to make pancakes.
No. Store bought mayonnaise contains pastuerized ingredients in addition to many chemicals for stabilization. The hot water bath or pressure bath method would cause the eggs to cook/curdle and the fat in the mayonnaise would seperate.