for Gracie.. Homemade Mayonnaise

[Grizzy]

Homemade Mayonnaise Recipe

1 egg* (pasturized or make sure they are very clean an no cracks)
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt

In a food processor or blender or using an immersion blender, blend the egg and lemon juice for 10 seconds.

With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend.

Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.


Another MAYO recipe

4 pasteurized eggs (separate and use yolks for recipe)
1 cup veggy oil or olive oil
2-3 Tablespoons Lemon Juice
1/4 teaspoon salt

Whisk the ingredients together to get the mixture smooth (minus the Oil).
Now add the oil and start to blend the oil into the mixture. We want to make sure we're doing this slowly. Just drizzle it in, a few drops and you want to make sure you don't see any of the oil separated away from the egg yolk mixture.

As you're blending it in, it's going to be very light at first, as you mix more and more oil into the mixture it starts to thicken and this usually takes about 3-5 minutes with the hand or immersion blender. With the whisk it can be 10 minutes before your start seeing it gel and even longer before it gets creamy. Now you can start tasting the mayo, you can add a little more lemon or salt to taste, but once you get to this consistency, you're done.
(The first recipe used a food processor if you don't have the immersion blender.. this can be done all with a whisk.. is just going to take longer.. I've done it before an I din't die ;) )


Chipotle Mayonnaise:

1 canned chipotles chile in adobo sauce, minced to a paste, with 1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise (homemade or store bought)

In a bowl stir ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
Serve sauce in potato salad, with grilled chicken or fish, or as a dip with crudites or corn chips.
Yield: 1 cup

~Grizzy~

[Amaranthine]

I make all of our own mayo - it's reaallyy easy!

2 eggs - room temp is best
2 tbs white vinegar
1/2 tsp salt
1 tbs lemon juice - if I have it!
1 tsp dried mustard
2 cups light olive or canola oil

Pul all ingredients except oil into blender on high spd til frothy. Slowly add oil, while still blending on high. It should thicken and be very thick and creamy. We like ours a little tart, and some people like theirs a little saltier, so test for flavor, and adjust accordingly. Refrigerate, and use within a week. I have had this flop if using very fresh eggs, so don't use them right out of the chicken!
It is sooo good!

[Grizzy]

You know, I like the dried mustard too.. but I keep the recipe simple when folks are just trying the method out.. This is such a good trick to learn for if/when you run out and need mayo NOW haha... Thank you for your recipe.. I'm going to try it!

~Grizzy~

[Gracie]

Grizzy, Thank you so much for your mayo recipes. Don't think we'd fare well without it; my better half would suffer through it, but I'd probably go into mayo withdrawal:fie:. Again, TY, now will have one less item to keep in storage.:)

Gracie

[Gracie]

Amaranthine,

Thank you, too for your recipe for mayo. Haven't seen a recipe with dry mustard in it, but shut, I put a bit of frig. mustard in my deviled eggs, and everyone seems to like them, so bet your mayo is tasty too! Also, TY for the head's up on the fresh eggs, that's really good to know.:)

Gracie

[TEX]

Can you make mayo with duck eggs?

[Grizzy]

TEX.. I tried to find an answer to your question. I know you can make the mayo from the duck eggs.. but from what I read bacteria seems to be the problem using duck eggs. Using duck eggs in baking is WONderful but then again, yur cooking that egg.

If you do a search on duck egg mayo, I'd look for the bacteria issue information.

I think duck eggs are great!

~Grizzy~

[Junie]

Alton Brown says, if you start with clean, fresh eggs, then leave your mayo sitting at room temperature for 4 hours before refrigerating it, the vinegar will destroy any bacteria that might be in the egg. The vinegar works best and fastest at room temperature, so that's the reason for leaving it out. Just make sure you store it in the fridge afterward.

I make my mayonnaise the same as Amaranthine, except I put it in the food processor. It doesn't make the mayo warm, like the blender does.

Also, if you haven't tried it, try melting some bacon grease, then letting it cool to room temperature and substituting that for half of the oil. This is especially good on tomato sandwiches.

[readra21]

This came about this past weekend when my wife wanted to drive to the store for a quart of mayo.. her rational was that it was only $1.99
Add in the 30 minutes of drive time one way, and then spending at least $50 on other crap we didn't need... you get the idea.

Anyhoo... here it is

(2) Fresh Brown eggs
3 tablespoon white vinegar
1 tsp sugar
1 tsp salt
pepper to taste
2 cups grape seed oil (separated)

start by blending all ingredients in blender
slowly add grape seed oil until blended

let sit for a few hours and seal in pint jar

This stuff rocks! The grape seed oil blended with the fresh eggs makes it a bit to the green/yellow but the flavor is amazing. It also saved me $50 bucks and a trip to the store.

Take care ya'll

Don

BTW, I am looking to make mustard out of mustard seeds, any ideas?

[bookwormom]

I would not take the risk with duck eggs.
When I bought a Waring blender in the seventies, there was a really good mayo recipe with it that I have used over the years. I have branched out, adding this and that, depending on what I use it for, like some currey powder. I have not used much mayo in the last few years, as I was more into trying to get some flax oil into our bodies. It is so simple to make flax oil mayonaise if you have quark, which really is nothing but fresh made cheese, just drained, no culture no nothing, you add flax oil to that and salt, pepper, lemon juice, mustard, some spices, depending on how you use it. I got a bunch of recipies. It is not quite as fat, works just as well.

I will start a new thread for the mustard

[MotherCharlotte]

This is great, thank you everyone for the recipes and tips. I was planning on making some mayo very soon, lots of good info here. :)

[CapeCMom]

I think I have a recipe from a restaurant somewhere that you cook the mayo-I wonder if you could use the duck eggs then because the cooking would destroy the bacteria. I'll see if I can find it.

[CapeCMom]

This recipe is from the Famous restaurant "The Norske Nook" in the midwest. I wonder if she came up with recipe to lesson the risk of food born illness in her restaurant?

1 TBSP Butter
2 TBSP Flour
1/2 C Water
1 Egg yolk well beaten
1/2 tsp. dry mustard
1/2 tsp. salt
Dash of paprika
1 TBSP vinegar
1/2 C Salad Oil

In a heavy skillet over Low heat, melt the butter and stir in the flour, using a wooden spoon to make a white sauce. Add the water, and cook until thick and white.

Add the egg yolk, mustard, salt, and paprika and cook until smooth

Put the vinegar in a medium mixing bowl, and add the cooked ingredients, and beat with the mixer on Medium speed (if you want this to taste more like Miracle Whip-add a teaspoon of sugar). Add the oil slowly until all is mixed.

Put into a glass jar or any container with a tight cover and refrigerate.

[MEBrian]

CapeCMom, there are cooked mayo recipes, that's just one of them. Don't know if it's due to salmonella or not. They just exist. Never tried 'em.

Thanks for the grapeseed oil mayo. I tried it once but it didn't come out. I'll give it a try.

Been making mayo for years, when I used the FP or blender the results were random at best. I find the immersion blender to work great! I have no idea why, but it works every time.

I wonder if the duck egg concern would be alleviated by washing with H2O2? Or is the problem inside the egg? And why just duck eggs?