Mayonnaise

[MissPrissy]

Congrats, 3goodeggs!

The battery operated is cool.

 

[purr]

I got a stick blender for a Yule gift from DH. And after several tries I have Mayo!!!!! Go Me!

So I made egg salad and its already gone. So I guess everyone liked it!

Thank you so much Miss Prissy!!

 

[MissPrissy]

Yumm! Isn't life grand when you know the simple secrets to awesome food that you can do yourself?

 

[greathorse]

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I just found this thread yesterday and tried it in my food processor. Turned out great. Anybody have a recipe for a light mayo?

Light mayo is generally made with a lot of non food items to make the mayo congeal etc. I suppose a good chemist could get you there. It is by definition the protein and the fat combining in such a way as to make a very flavorful dressing.

I use Olive oil which some folks argue is somewhat more healthful than other oils. I use it because I like the flavor.

I like the theory of using the real thing and just using less of it.​

 

[kimbalaya]

My husband is really weird about not letting the kids have cookie dough or cake batter with raw egg in it. Yet he eats mayonnaise. I'll have to try making fresh mayo next summer when we get our first eggs. We don't even have our chicks yet. LOL

 

[3goodeggs]

I made mayo for egg salad new years and put some chipotle hot sauce in the egg before adding the oil. That was good.

I think if the egg is fresh, then there isn't enough time for bacteria to make it into the white and form enough colonies to harm you. The egg is designed to keep bacteria out. And the white-albumin- is designed to prevent bacterial growth as well. It has to in order for a chick to hatch. The thin shelled, cracked, old, 'inferior' store bought eggs... no, I do not let my kid eat raw cookie dough from them either. I think of them as bacteria bombs. Boil them till they bounce.

And the way my girls are laying, we shouldn't be buying eggs or mayo for a very long time.

 

[[email protected]]

Quote:
Light mayo is generally made with a lot of non food items to make the mayo congeal etc. I suppose a good chemist could get you there. It is by definition the protein and the fat combining in such a way as to make a very flavorful dressing.

I use Olive oil which some folks argue is somewhat more healthful than other oils. I use it because I like the flavor.

I like the theory of using the real thing and just using less of it.

That's usually my theory too. I was thinking of some family members who might ask for the light. I love the idea of olive oil. We use lots of that.

I got a stand mixer for Christmas and I am thinking of getting an ice cream attachment. My husband and I eat ice cream about once every six months or so and I figured if we're going to eat it, it should be made with our fresh eggs and real vanilla we get from Mexico.

 

[greathorse]

What sort of ice cream attachment do they have for those? That interests me. Is this for a Kitchen aid??

 

[[email protected]]

Yes, it's for a Kitchenaid. I don't know exactly how it works but it attaches to the front of the mixer, I think. They have several attachments, like a meat grinder, a juicer, etc. I found mine on Amazon.com. I think they have videos that show the attachments at work.

 

[MissPrissy]

Quote:
This is not completely true and has nothing to do with the freshness of the egg.

Salmonella is passed from the chicken to the egg during the formation. There is nothing you can do to test the egg prior to know if it does or does not contain the bacteria that causes serious food born illness. This is why the Federal NPIP test is a good thing for you to volunteer to do with your flock. Your state vet office can give you a contact person who will come and test your flock for pollorum typhoid - the fancy name for salmonella which causes food poisoning in your body.

Most often there is n need to worry. There is a higher chance of commercial chickens to have salmonella than a backyard flock but there is always a risk of it happening.

Cull sickly birds, keep your barns and hen houses clean, give them good food and clean water and participate in NPIP testing and you won't have to worry about bacteria already in your eggs that could make you sick.

My husband and I are both NPIP testers for the State of Virginia. Hinkjc (I believe) is a tester for Pa.