Anyone make Mayonnaise?

GrillSgt said:

I always have both on hand. Dukes' goes on things, Hellmann's goes in things. Just me. 

Carolina Q said:

I tried it once before after seeing an old Kenji video. It was a complete and utter failure. Threw the glop away and bought a jar of Hellman's. Yesterday, I saw that he had a new video so I decided to try again. Egg, lemon juice, Dijon, salt, pepper and oil. Oh, and a stick blender with a correctly sized container. The container needs to be just a hair larger than the business end of the blender. If it's too large, it won't emulsify for some reason. I think that was what was wrong with my first attempt. Once you get the ingredients in the jar, you'll have mayo in about 10 seconds. You can flavor it too, if desired (garlic, for example).

I used a raw (of course), unpasteurized egg. Probably should have looked for pasteurized (or pasteurized them myself with sous vide, but I didn't. Maybe next time.

Pretty good stuff. If the urge to tinker with that sort of thing strikes, give it a try.

Article and video here... http://www.seriouseats.com/2016/08/video-food-lab-foolproof-homemade-mayonnaise.html

Carolina Q said:

Zippylip said:

having experienced salmonella poisoning twice it aint worth it no matter how low the risk is with regard to raw eggs, that is some unbearable suffering

If I understand eggs and salmonella (which I quite likely do not), doesn't that mean that you would have to eat pasteurized eggs only or cook them until the yolks are completely firm? No more soft yolks unless from pasteurized eggs?

I just pasteurized a few this afternoon. Kind of a PITA to sous vide at 133° for 2 hrs. We'll see how tomorrow's over medium breakfast turns out.

Carolina Q said:

stv8r said:

Florida Grillin Girl said:

Carolina Q said:

I tried it once before after seeing an old Kenji video. It was a complete and utter failure. Threw the glop away and bought a jar of Hellman's. Yesterday, I saw that he had a new video so I decided to try again. Egg, lemon juice, Dijon, salt, pepper and oil. Oh, and a stick blender with a correctly sized container. The container needs to be just a hair larger than the business end of the blender. If it's too large, it won't emulsify for some reason. I think that was what was wrong with my first attempt. Once you get the ingredients in the jar, you'll have mayo in about 10 seconds. You can flavor it too, if desired (garlic, for example).

I used a raw (of course), unpasteurized egg. Probably should have looked for pasteurized (or pasteurized them myself with sous vide, but I didn't. Maybe next time.

Pretty good stuff. If the urge to tinker with that sort of thing strikes, give it a try.

Article and video here... http://www.seriouseats.com/2016/08/video-food-lab-foolproof-homemade-mayonnaise.html

Well, miracles never cease. You made something homemade. It took effort. 
I applaud you, Q. You musta really been bored.

wow you sound kinda sarcastic?

Faith knows me well. Plus she can be a great smart ass when she wants to be.

Carolina Q said:

Focker said:

Homemade is great.  Use a Cardinals narrow water bottle and KA stick blender.  OO, dijon, eggs, s and p, roasted garlic, lemon and whatever else you want to toss in.  Super easy.  Tend to prefer more acidity, and like the citrus, vinegar tang.

Never had luck with the Vitamix.

Another tip I have learned is to let the eggs get to room temp, helps with the emulsion.

Keep it in an Italian hinged Fido jar.  
If it's store bought for recipes, I go with Hellman's.  Miracle Whip is not mayo IMO.

I found a recipe for something a few years ago and it called for Miracle Whip. I hadn't had any in forever, but they were adamant so I bought some. Don't remember what the recipe was for or whether or not I liked it, but I do remember tasting the MW straight. Ugh! I guess I didn't like it, never bought MW again.

I just found a small white vinegar bottle at the store that I think will work. My stick blender fit fine, once I cut the top off. Just hope I don't have an overflow again. I think I'll try garlic next time, maybe oregano. Or poison ivy - got a bumper crop this year!

I pasteurized some eggs yesterday. Had two for breakfast today so I know that 2 hours at 133° does not cook them. Hopefully, it's enough to kill the critters though. Seems like I've seen pasteurized eggs in the store, but never really paid attention. Never wanted to use raw eggs before.

Carolina Q said:

Focker said:

Homemade is great.  Use a Cardinals narrow water bottle and KA stick blender.  OO, dijon, eggs, s and p, roasted garlic, lemon and whatever else you want to toss in.  Super easy.  Tend to prefer more acidity, and like the citrus, vinegar tang.

Never had luck with the Vitamix.

Another tip I have learned is to let the eggs get to room temp, helps with the emulsion.

Keep it in an Italian hinged Fido jar.  
If it's store bought for recipes, I go with Hellman's.  Miracle Whip is not mayo IMO.

I found a recipe for something a few years ago and it called for Miracle Whip. I hadn't had any in forever, but they were adamant so I bought some. Don't remember what the recipe was for or whether or not I liked it, but I do remember tasting the MW straight. Ugh! I guess I didn't like it, never bought MW again.

I just found a small white vinegar bottle at the store that I think will work. My stick blender fit fine, once I cut the top off. Just hope I don't have an overflow again. I think I'll try garlic next time, maybe oregano. Or poison ivy - got a bumper crop this year!

I pasteurized some eggs yesterday. Had two for breakfast today so I know that 2 hours at 133° does not cook them. Hopefully, it's enough to kill the critters though. Seems like I've seen pasteurized eggs in the store, but never really paid attention. Never wanted to use raw eggs before.