Washingtonians Come Together! Washington Peeps

[Imp]

Quote:
Just curious, I thought the main ingredient was egg whites. I had to get some at the gorcery store, it lasts awhile at our place, but I do love it mixed wth Sriracha on breakfast burritos and sandwiches, om-nom-nom!

I make it in the blender, drizzle the oil through the little hole in the top - using whole eggs. Problem with homemade though, is that the eggs aren't pasteurised like commercial mayo, so it has to be eaten fairly quickly.

You can reduce the risk, by coddling the eggs before making the mayo. Doesn't eliminate the risk though. I have found HM mayo just doesn't last long without separating. That and Best Foods is better than my HM, is the reason I buy it.

I'll be in Bellevue on business Thursday and Friday.

I'll betcha it rains.

I read just yesterday that it is supposed to be dry, and in the 50's Friday. Hope so.

 

[Slinglings]

You can reduce the risk, by coddling the eggs before making the mayo. Doesn't eliminate the risk though. I have found HM mayo just doesn't last long without separating. That and Best Foods is better than my HM, is the reason I buy it.

that's why I like making bearnaise -- the hot butter sort of cooks the eggs a little.

 

[Totalcolour]

Food stuff

So, me too with Himself - we don't usually do gifts etc. So, I'm going to make a fantabulous scrumdiddlyumptious cake. Although, I do have to be very careful about eating it myself, since I'm on a pretty strict diet. I'm thinking Coconut/pineapple/rum with glace cherries and whipped cream.

Like this


only I'm going to try a heart shaped one!

 

[FirewifeJess]

Good Morning! Ha, I haven't bombarded the thread with nonsense....

Better get back to it! I am still amazed that I can get 60% of my daily work done within an hour and 15 mins.

ETA: Does anybody here make their own Mayo?

I make all our mayo, once a week, in the blender. Like this:
Crack 1 egg in the blender
add 1/2 tsp mustard
1tsp ACV
1/2 tsp salt
1/8tsp cayenne

turn on blender on low and leave off the lid
start pouring/drizzling veeeeeeery slowly about 1c light olive oil and it will begin to thicken. When it starts to thicken you can pour faster, and if it doesn't thicken up enough add more oil to the consistency you want. Takes me 2 minutes every Monday morning and we never finish it all but come close most weeks.

 

[Sweetlilbaby]

Home made mayo is great for mac. salad, or potato salad. Because you use so much at one time.
i make it but each time I use a different recipe from the internet. Trying to find the best one.

 

[mikeyb]

Quote: Me dummie. What is ACV? My brain is too old to attempt to figure this out. Nevermind. just did it.

 

[mikeyb]

Yawn, Good Morning everyone! Boy oh boy did I ever sleep in. Lazybones me. Just beginning to stir. Half a cup o coffee is all so far.

Back to the Mayo ?? of the day. This is raw egg, do you have any concerns about consuming this?

 

[Imp]

Quote: Me dummie. What is ACV? My brain is too old to attempt to figure this out. Nevermind. just did it.

And just think...

...with the cayenne and ACV you'll lay better and have no worms.

 

[Sweetlilbaby]

Yawn, Good Morning everyone! Boy oh boy did I ever sleep in. Lazybones me. Just beginning to stir. Half a cup o coffee is all so far.

Back to the Mayo ?? of the day. This is raw egg, do you have any concerns about consuming this?

Not worried at all. Although it's not really raw when you add ACV to it. because it's so acidic that it cooks the egg while you're mixing it together. it's why you have to be mixing it while you add it. If you're not it will cause lumps of cooked egg that taste really gross.

Plus how many of us eat raw cookie dough? Also I've heard that store bought eggs are dangerous raw because they've sat so long and had time to grow bacteria. Some times store bought eggs are over a month old before the even get to the store Ewww right? But our eggs come from our own back yards, we can get that days eggs and use them. they haven't had enough time to get enough bacteria in them to make us sick.

 

[Hinotori]

Good Morning! Ha, I haven't bombarded the thread with nonsense.... Better get back to it! I am still amazed that I can get 60% of my daily work done within an hour and 15 mins. ETA: Does anybody here make their own Mayo?

I make all our mayo, once a week, in the blender. Like this: Crack 1 egg in the blender add 1/2 tsp mustard 1tsp ACV 1/2 tsp salt 1/8tsp cayenne turn on blender on low and leave off the lid start pouring/drizzling veeeeeeery slowly about 1c light olive oil and it will begin to thicken. When it starts to thicken you can pour faster, and if it doesn't thicken up enough add more oil to the consistency you want. Takes me 2 minutes every Monday morning and we never finish it all but come close most weeks.

Me dummie. What is ACV? My brain is too old to attempt to figure this out. Nevermind. just did it.

And just think... ...with the cayenne and ACV you'll lay better and have no worms.

LMAO! Dang I so wish the phone had smilies. That needed some