homemade mayonnaise

[booger]

I attempted my first homemade mayo today. I used this recipe and, holy crap, I've never tasted such vile crap.

Help.

[Susie]

Cooking for engineers?

It did at least thicken?

I woulda used a whole egg, salt, and vinegar, and added a spoonful of mustard at the end. Maybe some crushed garlic or paprika, too. Or chopped herbs. Or Capers.

[jeanne]

capers. mmm.

if you'll post the recipe, maybe we can help. did you use a whisk or the blender?

[spinnerholic]

Booger, I used to make it all the time in my blender. First couple of times, mine tasted like you say yours did.

You can use so many things - lemon juice, lime juice, cider vinegar, white vinegar, and all those wine vinegars. Same story with oils - olive, vegetable, corn, what ever.

You should make it in small batches and just experiment until you get what you like. I made blender mayo, recipe below.

1 egg
1/4 t salt
1/2 t dry mustard, Dijon, - any kind
1 cup peanut, olive, vegetable oil
1 1/2 t vinegar, lemon juice
salt to taste
boiling water

In Blender put egg, salt, mustard and 1/4 cup oil. Turn blender on and add remaining oil in a ~thin~, slow and steady stream. Add vinegar or lemon juice and 1 T boiling water. Taste, adjust seasonings and refrigerate.

Recipe comes from 12th Edition of Fannie Farmer Cookbook - old cookbook published in 1979.

You can make it with maybe a Kitchen Aid mixer, but those cheapie hand held ones never did a good job with mayo for me. Never tried it with the KA.

[Sysiphus]

Turn blender on and add remaining oil in a ~thin~, slow and steady stream.

I think that is the key to the whole thing. Otherwise, you will never get a proper emulsion.

[Sarrah]

Boog I think that recipe is wrong with the Olive oil. Folks get on a kick for healthy and Olive oil is it right now. Olive oil does not a good Mayo make or at least not in my book. I suppose if you never ate anything but you would either like it or just plain not like Mayo.

I make it almost identical to Spinner. In the blender so you have the top opening to pour the oil in.

My recipe 1 egg
a smidge of salt
1/4 tsp dry mustard
a shake of paprika
1 tblsp lemon 1 vinegar or 2 of Lemon
1 cup of peanut oil

Turn the food processor on high as it will go, with everything but the oil in there. Slowly add in a drizzle the oil. When all the oil is in there it will be mayo. Put in a jar and use immediately. Or in the fridge. Room temp makes it behave differently. Sometimes you don't need the entire oil, but close to it.

I'll reread this again and make sure I am correct here. I have been confused a bit today. The heat does it.

[booger]

Thanks, gang! I'll give it a try again tomorrow using the blender and veg oil. The only options on hand are olive and veg oils. I used olive oil today and mixed it with the whisk attachment on my stick blender.

I seem to be on a roll with the kitchen failures recently.

[Sarrah]

Well boog, DH and I always say... goodie a failure. We should be good to go for awhile now.
The oil will be perfect I betcha. As long as it isn't strong flavored like Olive oil. The blender makes some neato sounds as you drizzle in the oil. You get sort of a hollow sound and a full sound near the end. Yes Santa Clause, I do cook by sound and smell.

Some of your animals will eat the first lot so not a real failure eh? Good for chickens and dog coats. Although I don't now is olive oil good for dogs? Chickens eat about anything.

[Susie]

If it doesn't thicken it might be because you may be on your period (old European wive's tale)...but you can always try again using the thin mixture and slowly adding oil to it while beating.

My neighbor doesn't use a mixer, just a bowl and a Chinese soup spoon...works for her every time.

The more oil you add at the end, the thicker it gets.

[Susie]

What I'd really like to know is how to get mayonnaise to work using powdered eggs.

[freelove]

Booger, I felt the same way the first time I made mayo. Now I absolutely crave it. You have to tinker with the ingredients. I use 3/4 c. veg oil and 1/4 c olive oil. I use a whole egg not just the yolk and I warm the unbroken egg in hot water before I make the mayo. For the seasoning I use salt to taste - about a half teaspoon - 1/2 tsp. dry mustard, about a tsp. honey, a pinch of cayenne, 1/8 tsp. paprika, and for the acid I use 1 1/2 Tbsp of cider vinegar and cut it with 1 Tbsp of water. If I want the lemony flavor I use a drizzle of lemon olive oil, but you could use lemon juice or a bit of lemon rind.

As I said, tinker with the seasonings and use most if not all vegetable oil, I think all olive oil is just too strong for most uses, but I do like the flavor the 1/4 c olive oil adds.

I make it with my small Cuisinart or my stick blender.

[Susie]

Don't put the mustard in til last, and then only gently fold it in...otherwise it has too strong a taste.

Be sure that all ingredients ae room temperature.

[ukmum]

the trick is slowly does it...the slower you pour in the oil the better

[Mama Alanna]

Mustard?! I knew there was a reason that I prefer Miracle Whip to mayo. Not enough to trigger the , just enough to go

[Susie]

Originally Posted by Mama Alanna

Mustard?! I knew there was a reason that I prefer Miracle Whip to mayo. Not enough to trigger the , just enough to go

You just haven't met the right mustard, yet.

[Mama Alanna]

Susie, it's impossible to "meet the right mustard". That puking smilie was NOT exaggeration. By now, even smelling it makes me nauseated. Actually putting it in my mouth provokes projectile vomiting. (And it has happened -- DH, early in our marriage, decided to "cure" my "childish dislike" by giving me a mustarded hamburger, while assuring me that there was no mustard on it. He got to clean up the mess.)