Mayonnaise

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MissPrissy, Oct 20, 2007.

  1. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    24,442
    51
    371
    May 7, 2007
    Forks, Virginia
    Mayonaise is very easy to make. It is a simple combination of egg and oil that is emulsified and seasoned.

    [​IMG]

    Take 1 home grown farm fresh egg and 1 cup of salad oil. Gourmet mayonnaises are made with combinations of different oils. Learn to make a good basic mayonnaise then experiment with other oils.

    [​IMG]

    I used a stick blender today but a food processor works just as well. If you have the arm strength a nice cold bowl and a wire wisk will work, too.

    [​IMG]

    Season with salt, white pepper, a dash of ground mustard powder and a sprinkle of lemon juice. You can season it for your taste and preference.

    Most recipes call for the egg to be drizzled slowly with the oil as it is being beaten to make a great elumsification. It takes more than a few minutes to make the mayo in this manner. If you use a stick blender add the egg and oil to a deep container and whip it up in under 2 minutes.

    I do not always make my own mayonnaise. I am a die hard Duke's mayonnaise fan. I cannot live without my Duke's - ask most any southern cook [​IMG] LOL Sometimes I run short or forget to pick up an extra jar (I keep at least one in the pantry at all times) and that is when I make my own. I also like to make my own for potato salad. Yummy.

    Some mayonnaises are far more yellow. This is from using 2 or 3 egg yolks in place of the whole egg. You can search out alot of different recipes on the internet. I prefer whiter mayonnaise.

    Today I made chicken salad from some of the chicken we processed last weekend. I wanted to use my own mayonnaise for this. It was REALLY good.

    Give it whirl and tell me how you did.

    I am updating this to add:

    Whatever is left over you can put in a jar and put in the fridge. It will keep for a while.

    Also - I trust my eggs to be clean and healthy. I do not go around partaking of raw eggs or raw egg products that I am not sure of. The warnings about eating raw eggs and the chance of salmonella is usually more likely to occur in a commercial egg than a home grown egg.
     
    Last edited: Oct 20, 2007
  2. hencackle

    hencackle Chillin' With My Peeps

    Mar 25, 2007
    Telford, TN
    I didn't think about using the stick blender, but that sounds like a great idea. [​IMG] Thanks for the tip!
    Stephanie
     
  3. mlheran

    mlheran Chillin' With My Peeps

    I always thought there was more to it, thanks for shedding light!
    I'll definitely give it a try now -though I'll have to store it in an old mayo jar otherwise my hubby won't try it. [​IMG] (Little does he realise how much "real" food I sneak into him)
     
  4. texasgirl

    texasgirl Chillin' With My Peeps

    307
    0
    139
    May 27, 2007
    South Texas
    [​IMG] Mine didn't work. I put one cup of vegetable oil and one whole egg into the cup initially and used my stick blender. After over 3-4 minutes of mixing It was nothing but yellow oil. I added another whole egg white and blended again for a few more minutes...absolutely no change. So I got mad an added another whole egg white and blended more. Still nothing. [​IMG]
    Wonder what I did wrong?
     
  5. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    24,442
    51
    371
    May 7, 2007
    Forks, Virginia
    What size egg? And what kind of oil?

    You can cut back and try 1/2 cup oil.

    I have never had it fail.

    I put the egg in, pour in the oil. Hit the stick blender 3 or 4 times and it is done.

    I can't even begin to tell you why it didn't work but something broke the mixture and the egg and oil did not emulsify.
     
  6. ORChick

    ORChick Chillin' With My Peeps

    187
    3
    131
    May 20, 2007
    Oregon
    Quote:As I read this you added 2 egg whites to your failed mayonnaise; if that is correct, that is most likely your problem. The oil and yolk are what make the emulsion.
     
  7. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    24,442
    51
    371
    May 7, 2007
    Forks, Virginia
    ORChick! Thank you! I did not catch that. I read it as 'whole egg' and didn't think perhaps the yolk was left out.
     
  8. ChickieDee

    ChickieDee Chillin' With My Peeps

    132
    0
    129
    Apr 21, 2007
    North Central PA
    Thanks MissPrissy!!! I had no idea it was that easy. Now I know one thing I can do with all the eggs I will soon be getting. I think my DH will love this, he's a Mayoholic.
     
  9. TxChiknRanchers

    TxChiknRanchers Chillin' With My Peeps

    990
    4
    151
    Aug 18, 2007
    Southeast Texas
    Missprissy you always make my mouth water. My mom is still alive and is a great cook (cajun). but will you adopt me if she passes on. I really appreciate some good cookin and you make me droole everytime you post food stuff.

    AHHHHHH homemade chicken salad with homemade mayo................YUM YUM!

    OH...... what would you add to make it taste like Miracle whip ? It seems to have a great flavor.
     
  10. Varisha

    Varisha Chillin' With My Peeps

    269
    1
    149
    Mar 22, 2007
    I'm a die hard Helmans fan but I will try this sometime. If I had known how this last weekend I could have had my tuna and mayo sandwich instead of just tuna.
     

BackYard Chickens is proudly sponsored by