Home Made Mayonnaise - Page 2

Ishbel · #16 06-08-2007, 05:30 AM

AAAARGH and they let you LIVE?!

JonK · #17 06-08-2007, 06:52 PM

We've been using Julia Child's blender recipe for years, and it's never failed. But truth be known, for sandwiches and tuna/chickem/ham salad we use Hellman's Light Mayo to save on the fat calories. To our tastebuds, it's the only one that is an acceptible substitute for the Real Thing.

Our homemade mayos tend to be non-standard ones, like a lime mayo which is great with cold poached salmon (substitute lime juice for the lemon juice or vinegar and add some grated lime zest) or a nice garlicky aoli.

Like others who have posted, we've never had a known problem using raw eggs, though we are careful to tell our guests what we are serving. Once, when we had a pregnant house guest, we used Egg Beaters. They worked OK, but not great.

Suzanne · #18 06-09-2007, 07:39 AM

HotChef -- I know what you mean about the flavor of Russian mayonnaise. My husband has to go to Siberia from time to time, and he once brought me back a little packet of mayonnaise (yeah, well, he knows how food-obsessed I am

). It was very tangy. He also told me that what they served him for a "salad" at every meal was either topped with a glob of mayo, or was chopped up and mixed with mayo. Sometimes no greens in the "salad", much to his consternation. But always mayo.

JonK -- I used to see Hellmans made with lime juice -- it was really good. (Orange jar lid) But my local stores stopped carrying it, or else they stopped making it.

HotChef · #19 06-09-2007, 08:38 AM

Suzanna, here in Russia salads were of basically two types.
'composite' = potatoes, carrots, peas, beets, cabbage with mayo and sour cream. 9 month of the year..
'greens' were rare, what grew locally and in short season.
but there were always tomatoes and cucumbers, either with oil and some vinegar and TONS of fresh dill, or again with mayo or sour cream...
iceberg,romaine, lollo rosso, ruccola, endive are fairly recent 'imports' ( since about 15 years)while i am here now 16 years, i still don't like it to much.So at home we make basically salads as compromise. one time it is with mayo when my wife does it and i do it with oil and vinegar, as we do it in Austria...

jigz369 · #20 06-13-2007, 01:15 PM

I have found a great solution to get perfect mayo every time. I boil the vinegar before I add it to the egg. Works incredibly well to speed emulsification and have never had a mayo break since i started doing this.

Mannlicher · #21 06-14-2007, 08:34 AM

for most things, sandwiches and the like, I just bring out the Hellmans, or even better, Dukes.
When cooking something special, I make my own. using a good dark fruity olive oil, and a bunch of garlic.

mangogirl · #22 07-04-2007, 07:49 AM

I ALWAYS make my own mayonnaise, that stuff in jars is made from soy oil...something you never want in your body!!

5 organic free range egg yolks (for 10x the Vitamin A and D, not to mention flavor!)
2 T. fresh lemon juice
1 t. dijom mustard
kosher salt and fresh ground black pepper
(you can add roasted garlic, smoked paprika, half lime and half lemon juice with cumin, saffron, OR other seasonings) (pick one!)
1/2 cup macadamia oil, 1/4 cup extra virgin olive oil

I use my food processor and make it once a week! I use liberally for dressings, chicken salads, sandwiches....mmmmmm.

Chef Millie

CapeCodder · #23 07-12-2007, 12:53 AM

I am 62 years old and ate Hellman's/Best Foods mayo for five decades.
About 10 years ago, I had a chicken salad sandwich that was amazingly good. I had guessed the cook added a small amount of non-sweetened whipped cream to freshen the mayo taste and consistency.

I asked the waiter to congratulate the chef for this novel and fresh tasting idea.

Well, the cook came out and wondered what I meant. I explained how I felt about is mayo. He laughed and said, "No, I just use Kraft mayo, right out of the jar."

Darn, if he didn't have something there. Please try just one time bit automatically reaching for the Hellman;s and buy a jar of Kraft. It is much fresher tasting.

Tell us how you liked it.

Usual disclaimer about me and Kraft apples.

shel · #24 07-12-2007, 03:37 AM

Quote:

Originally Posted by CapeCodder

Darn, if he didn't have something there. Please try just one time bit automatically reaching for the Hellman;s and buy a jar of Kraft. It is much fresher tasting.

Tell us how you liked it.

A friend of mine simetimes uses Kraft ... not too bad. I like it, although I'ver not done a side-by-side comparison between the two brands.

Shel

Luc_H · #25 07-12-2007, 02:30 PM

MangoGirl,

wow! I am not denying that free range chicken eggs are much healthier then ordinary eggs but your ratio seems off for a mayonnaise. Free range eggs have much more emulsifying power then ordinary eggs so 5 egg yolks for 3/4 cup oil total seems excessive!

5 yolks of that caliber would probably emulsify 1 gal of oil (more or less) in a food processor

Are your proportions correct?

Luc H.

mangogirl · #26 07-12-2007, 02:42 PM

Yep, that is how I make it...and it rocks...I'm not looking for just emulsifying abilities for the egg yolks...I am going with the taste and the limited amounts of polyunsaturated fats I want me and my clients to have!

Luc_H · #27 07-12-2007, 02:52 PM

Hey Mangogirl,

if you dropped the olive oil (mostly monosaturated) and replaced it with flaxseed or even chia seed oil (even better), you would get a polyunsaturated omega3 (n3) bomb of a mayo.

We all need n-3 oils in our diet!

Just a suggestion,

Luc H

shel · #28 07-12-2007, 03:01 PM

Quote:

Originally Posted by Luc_H

wow! I am not denying that free range chicken eggs are much healthier then ordinary eggs ... Luc H.

In what way? Given the same feed and the fact that free range chickens rarely "roam the range," how can threir eggs be any healthier.

If you mean organic chickens, and free pasteur chickens that actually have some real room to move around and forage for bugs and worms and the like, then I'd be inclined to agree with you.

BTW, I'm a big advocate and user of higher quality chickens and turkeys, and organic foods, so I'm not being argumentative. Maybe "free range" means something else in Canada. Here in the US it's almost meaningless in and of itself.

Shel

shel · #29 07-12-2007, 03:09 PM

Quote:

Originally Posted by mangogirl

I ALWAYS make my own mayonnaise, that stuff in jars is made from soy oil...

Not all commercial, jarred mayo is made from or with soy oil, although I agree that most of it is. There are some canola and some asfflower oil mayos out there, at least in my geographical area.

Quote:

5 organic free range egg yolks (for 10x the Vitamin A and D ...)

I'm curious as to how you've arrived at that figure

Shel

Luc_H · #30 07-12-2007, 03:12 PM

Hi Shel,

When it comes to organic stuff, EVERYBODY knows more then me. I eat healthy, try to buy fresh and local and cook from basic ingredients almost everything my family eats but organic is not my thing.
I stated the <free range better then ordinary> only because I did not want to argue that statement but wanted to introduce the mayo proportion aspect of my questioning which I thought was disproportional... that's all.

I read The Omnivore's Dilemma by Michael Pollan (a masterpiece) and learned the subtleties of organic.

Luc H.