Miracle Whip or Mayonnaise
- Thread starter bietsch624
- Start date
- Mar 29, 2010
- 4,708
- 16
- 211
MAYO and only mayo!
When I first started dating my hubby, I had to fight with him and his mom to get them to understand that MW and mayo are 2 different things. MW is one of the nasitest things I have ever tasted. I can tell right away if something is made with it, and I can't eat it at all.
When I first started dating my hubby, I had to fight with him and his mom to get them to understand that MW and mayo are 2 different things. MW is one of the nasitest things I have ever tasted. I can tell right away if something is made with it, and I can't eat it at all.
Quote:
The trick is introducing only a little oil at a time, into the eggyolk...A hand mixer will work ok, but a stick blender would really make short work of it.
1 cup of oil
2-3 eggyolks
1 teaspoon each of vinegar and lemon juice.
Salt to your liking.
Beat eggyolks and vinegar, lemon juice and salt together.
SLOWLY, add the oil.
From my experience, it still looks runny, about 3/4 of the way through the process. Suddenly, it begins to stiffen and peak.
Oh, absolutley nothing like homemade mayo! I use the whip attachment to my stick blender. Works great. You do have to add the oil just a drop or two, whip, drop or two, whip, until you get the emulsion set. You can tell, the mixture will start to thicken a bit and lighten in color. Once it is set, you can just pour the oil in a stream. Heck, if the emulsion is really well established, you can pretty much pour the oil in all at once.
If it breaks, don't panic. Scrape the mayo out of the container you're whipping it in. Wipe it out and put a teaspoon of cold water in. Slowly add the broken mayo as you whip and it should emulsify again. I broke the first couple mayos I made, but now I can whip a half cup up in a few minutes time, whenever I want.
Here's a good post from on mayo from one of my faves:
http://ruhlman.com/2008/05/yolk-lemon-juic.html
I would also recommend his (Michael Ruhlman) book, Ratio. The mayo recipes are in there, but it is a great resourece for the kitchen!
The trick is introducing only a little oil at a time, into the eggyolk...A hand mixer will work ok, but a stick blender would really make short work of it.
1 cup of oil
2-3 eggyolks
1 teaspoon each of vinegar and lemon juice.
Salt to your liking.
Beat eggyolks and vinegar, lemon juice and salt together.
SLOWLY, add the oil.
From my experience, it still looks runny, about 3/4 of the way through the process. Suddenly, it begins to stiffen and peak.
Oh, absolutley nothing like homemade mayo! I use the whip attachment to my stick blender. Works great. You do have to add the oil just a drop or two, whip, drop or two, whip, until you get the emulsion set. You can tell, the mixture will start to thicken a bit and lighten in color. Once it is set, you can just pour the oil in a stream. Heck, if the emulsion is really well established, you can pretty much pour the oil in all at once.
If it breaks, don't panic. Scrape the mayo out of the container you're whipping it in. Wipe it out and put a teaspoon of cold water in. Slowly add the broken mayo as you whip and it should emulsify again. I broke the first couple mayos I made, but now I can whip a half cup up in a few minutes time, whenever I want.
Here's a good post from on mayo from one of my faves:
http://ruhlman.com/2008/05/yolk-lemon-juic.html
I would also recommend his (Michael Ruhlman) book, Ratio. The mayo recipes are in there, but it is a great resourece for the kitchen!
Last edited:
Mayo for the win....
Quote:
The trick is introducing only a little oil at a time, into the eggyolk...A hand mixer will work ok, but a stick blender would really make short work of it.
1 cup of oil
2-3 eggyolks
1 teaspoon each of vinegar and lemon juice.
Salt to your liking.
Beat eggyolks and vinegar, lemon juice and salt together.
SLOWLY, add the oil.
From my experience, it still looks runny, about 3/4 of the way through the process. Suddenly, it begins to stiffen and peak.
Oh, absolutley nothing like homemade mayo! I use the whip attachment to my stick blender. Works great. You do have to add the oil just a drop or two, whip, drop or two, whip, until you get the emulsion set. You can tell, the mixture will start to thicken a bit and lighten in color. Once it is set, you can just pour the oil in a stream. Heck, if the emulsion is really well established, you can pretty much pour the oil in all at once.
If it breaks, don't panic. Scrape the mayo out of the container you're whipping it in. Wipe it out and put a teaspoon of cold water in. Slowly add the broken mayo as you whip and it should emulsify again. I broke the first couple mayos I made, but now I can whip a half cup up in a few minutes time, whenever I want.
Here's a good post from on mayo from one of my faves:
http://ruhlman.com/2008/05/yolk-lemon-juic.html
I would also recommend his (Michael Ruhlman) book, Ratio. The mayo recipes are in there, but it is a great resourece for the kitchen!
If you think that you can use a handwhip, you may as well go ahead and find a doctor to do rotatorcuff surgery...It is a chore.
The trick is introducing only a little oil at a time, into the eggyolk...A hand mixer will work ok, but a stick blender would really make short work of it.
1 cup of oil
2-3 eggyolks
1 teaspoon each of vinegar and lemon juice.
Salt to your liking.
Beat eggyolks and vinegar, lemon juice and salt together.
SLOWLY, add the oil.
From my experience, it still looks runny, about 3/4 of the way through the process. Suddenly, it begins to stiffen and peak.
Oh, absolutley nothing like homemade mayo! I use the whip attachment to my stick blender. Works great. You do have to add the oil just a drop or two, whip, drop or two, whip, until you get the emulsion set. You can tell, the mixture will start to thicken a bit and lighten in color. Once it is set, you can just pour the oil in a stream. Heck, if the emulsion is really well established, you can pretty much pour the oil in all at once.
If it breaks, don't panic. Scrape the mayo out of the container you're whipping it in. Wipe it out and put a teaspoon of cold water in. Slowly add the broken mayo as you whip and it should emulsify again. I broke the first couple mayos I made, but now I can whip a half cup up in a few minutes time, whenever I want.
Here's a good post from on mayo from one of my faves:
http://ruhlman.com/2008/05/yolk-lemon-juic.html
I would also recommend his (Michael Ruhlman) book, Ratio. The mayo recipes are in there, but it is a great resourece for the kitchen!
If you think that you can use a handwhip, you may as well go ahead and find a doctor to do rotatorcuff surgery...It is a chore.
Last edited:
Quote:
It's doable. Hubby has done it that way. And in the book, Ruhlman does say that the hand whip method is tedious and a bit of work, but he thinks everyone should know how to do it, just once. Me, personally? I use the whisk attachement for the immersion blender. Hubby uses the immersion blender now, as well. I guess once was enough!
It's doable. Hubby has done it that way. And in the book, Ruhlman does say that the hand whip method is tedious and a bit of work, but he thinks everyone should know how to do it, just once. Me, personally? I use the whisk attachement for the immersion blender. Hubby uses the immersion blender now, as well. I guess once was enough!
yuck i dislike Hellmans mayonnaise with a very deep passion,.... i cant stand that stuff, but i love miracle whip, especially if i use it for deviled eggs, MMMMMmmm i wanna make some deviled eggs right now..... what am i gonna do now???....... i really dont like it when i order a burger and it has that nasty "Cheap" (bland) flavor of helmans YUCK
This needs to be made into a poll. MW, Dukes, Hellmans or any mayo.
Best Foods mayonnaise. Miracle Whip is an abomination masquerading as a salad dressing.
Quote:
Yup, about once a year.
Imp
Maybe next year we can do ketchup or catsup?
Imp- Oh wait wasn't that last fall?
I know, yellow or brown mustard.
Yup, about once a year.
Imp
Maybe next year we can do ketchup or catsup?
Imp- Oh wait wasn't that last fall?
I know, yellow or brown mustard.
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