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Homemade mayonaise?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Saffy, Aug 18, 2008.

  1. Saffy

    Saffy Out Of The Brooder

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    Oct 29, 2007
    :| Does anyone here make their own mayonaise? For some reason mine keeps coming up very thin. Any ideas of what I am doing wrong?
     
  2. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    If you click on the link for sufficientSelf.com at the bottom of this page, there was a discussion about mayonnaise. I think you need to add the oil really slowly while whipping it---check out SS, it's fun over there too.
     
  3. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    I always make my own mayo and have for a long time. I live on a tight budget and cut corners at the grocery store any way I can, especially with grocery prices the way they are now.

    I use a food processor to make mine; I poked a small hole in the cup that fits into the feed tube with an ice pick and pour my oil into the cup and just let it drizzle in though the hole coming back every so often to refill the cup with oil. It makes easy hands free mayo...I know I’m lazy.

    I use this recipe, which I triple to get one quart of mayo.

    MAYONNAISE

    2 egg yolks
    1 tablespoon vinegar
    1 tablespoon fresh lemon juice
    1 teaspoon dry mustard
    1 cup oil
    Salt to taste

    Put the eggs, vinegar, lemon juice and dry mustard in the food processor and whip it for a second or two to mix it up good. With the processor running drizzle the oil into the eggs in a very thin stream until all the oil is in.

    Add a pinch of salt and taste it to see if it needs more.

    Some people like to spice their Mayo up a bit with cayenne.

    Tip: Mayo keeps 4 weeks in the refrigerator as long as only CLEAN utensils are dipped in it. I put a "due" date on my jar just in case but I’ve never had it last that long.
     
  4. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    May 7, 2007
    Forks, Virginia
  5. Chicabee19

    Chicabee19 Chillin' With My Peeps

    Aug 8, 2008
    n/a
    thanks so much! I copied both ways of making it - I have a stick blender so I'll try that first with olive oil. (don't have my own chickens yet, but got fresh eggs the other day when I was visiting the chickens)

    [​IMG]
     
  6. SundownWaterfowl

    SundownWaterfowl Overrun With Chickens

    You dont heat it up to cook the egg yolks?
     
  7. Chicabee19

    Chicabee19 Chillin' With My Peeps

    Aug 8, 2008
    n/a
    no... you can't make mayo with cooked eggs.

    you use fresh eggs, which is the reason some people shy away from it - they're afraid it will make them sick with salmonella. I've never known that to be true though.

    [​IMG]
     
  8. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    Quote:You actually can make mayo with cooked egg yolks...I never have but I have read recipes where people cook the yolks before they make it. I'll look and see if I can find the recipe.

    I can't believe I remembered where I saw it but here it is.

    COOKED MAYONNAISE
    by Marilyn

    2 egg yolks
    2 tablespoons fresh lemon juice (you can use vinegar if you want)
    2 tablespoons water
    1 teaspoon dry mustard
    1 cup oil salt to taste


    In a small saucepan, stir together egg yolks, lemon juice, water, mustard, and salt with a wooden spoon until blended. Place over very low heat and stir constantly until it bubbles in one or two spots. Remove from the heat and let stand 4 minutes. Pour into a blender and blend, slowly adding the oil in a thin, constant stream. Scrape down the sides as needed. When the mixture in thick and smooth, chill until ready to use.
     
    Last edited: Aug 26, 2008
  9. SundownWaterfowl

    SundownWaterfowl Overrun With Chickens

    Quote:You actually can make mayo with cooked egg yolks...I never have but I have read recipes where people cook the yolks before they make it. I'll look and see if I can find the recipe.

    I can't believe I remembered where I saw it but here it is.

    COOKED MAYONNAISE
    by Marilyn

    2 egg yolks
    2 tablespoons fresh lemon juice (you can use vinegar if you want)
    2 tablespoons water
    1 teaspoon dry mustard
    1 cup oil salt to taste


    In a small saucepan, stir together egg yolks, lemon juice, water, mustard, and salt with a wooden spoon until blended. Place over very low heat and stir constantly until it bubbles in one or two spots. Remove from the heat and let stand 4 minutes. Pour into a blender and blend, slowly adding the oil in a thin, constant stream. Scrape down the sides as needed. When the mixture in thick and smooth, chill until ready to use.

    Thank you. Thats better. The thought of eating raw eggs makes me want to vomit. [​IMG] lol.
     
  10. redoak

    redoak Chillin' With My Peeps

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    Feb 27, 2008
    Russia, NY
    I've convinced the wife to try homemade mayo next time we run out. What is closer to store bought mayo, the cooked or uncooked?
     

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