Mayonnaise

[SandraChick]

Growing up - homemade mayo was all we used! I literally made mayo for over 20 years (it was one of my jobs as a kid--besides making fresh homemade salad dressing every night)

Here are a few tips-

****Use ROOM temperature egg (s)---and room temperature bowl---mom always said no metal (but frankly I think it was to safeguard the stick mixer, not because metal won't work---haven't tested that theory though)

****slowy drizzling the oil as you are blending will make it less likely to fail.

****a whipping attachment will make for a smoother mayo, faster, but it's not a requirement. Our stick blender had different blad attachements--but I can't find one like that anymore --boohoo)

***IF IT FAILS---Start with a new egg in a new or cleaned container. THen pour the "failed" mixture in slowly

***Lemond juice helps keep the mayo from separating and/or "weeping"

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WE also made special dipping sauces....Our basic recipe added a tad of salt, some pepper, some paprika, and of course the lemon
1. For a cooked veggie dip or for fish- add extra lemon
2. for cocktail sauce- add some catsup (or tomato paste if you don't want it as sweet) and tabasco to taste -----shrimp is SOOOOOOOOO good with this sauce.
3. As a short cut for fresh salad dressing- we mixed a portion with fresh herbs and kept it in a different container. THen we added a tsp to the salad dressing. We also used this mixture for potato/pasta salad.

Have fun and enjoy!

Sandra

 

[silkiechicken]

I'm pretty sure it's the egg whites that cause the foaming. It's the proteins in the white that denature when beaten so they become stiff and hold shape better. Addition of heat (warmer eggs) and acidic stuff (lemon) to the mix will help with the denaturing and allow it to stay firmer longer. Your mixer should be a really fast one too else it won't be effective in breaking the non covalent bonds in the egg white. Good luck everyone!

Edit: To add, using a copper bowl will help too as there are properties in coper that help the denaturing process out.

 

[magikchick]

Hey now I have a reason to buy a stick blender.

 

[MissPrissy]

Mayonnaise is classically made with a wire wisk and the very slow drizzling of oil into room temp egg yolks until it emulsifies. You do not need a mixer or a blender. Chefs must learn to make everything by hand before using mixers, blenders, food processors, etc.

Copper is what works for making merengue because the copper helps to create a tighter bond in the reactive sulfur of the egg whites - moist foam that beats to stiff peaks and is stable. Bad technique ruins more merengue than a copper bowl can fix.

Classic mayonnaise is made only with yolk. It is also made with the whole egg which some think is a lower quality mayo. I use the whole egg. I like my mayonnaise that way. I don't entirely like the look of yellow yolk mayo. I like mine whiter.

 

[ozark hen]

I made mine this morning with Canola oil..only oil in the house at the moment besides Olive...I used two cups of oil and two of my fresh eggs. It is awesome. Miss Prissy, you are making me look soooo good to my dh and family.

 

[MissPrissy]

Glad to be of assistance, Ma'am

 

[moonlitfarms]

how long does this mayonnaise stay good for?

 

[moonlitfarms]

I tried this three times last night and could not get it to work. I was so disapointed!!

I used my blender to do this, put in one egg and one cup of walmart brand vegtable oil, then blended. Nothing i just ended up with is yellow-green liquid..................HELP! I was so excited yesterday when I saw how easy this was, so I ran home to make egg salad with "MY" mayonnaise. But I experienced failure instead! I even tried three times and same results.

 

[MissPrissy]

It will keep in the fridge about 2 weeks or so. Probably longer but most food reccommendations for homemade say 2 weeks.

In a regular blender I would suggest putting in the egg then slowly drizzling the oil as it high speed blends.

Using a high speed stick blender it takes 20 seconds.

Over blending will cause it to break.

You can try 2 egg yolks and 1/2 cup oil with the drizzle method.

Here is a link to Alton Brown making mayo.

 

[ozark hen]

Oh, yes, if using a blender drizzle the oil in a small steady stream. Keep your blender on high speed ! I, too, have a stick blender and it just takes seconds and oh my goodness, sooooo good!