[shel]

Hi gang ...

Do any of you make your own mayo, at least every now and then?

Under what circumstances would you make and use your home made concoction? What's your recipe and technique for making mayonnaise?

Thanks!

Shel

[Suzanne]

Don't use much, and most uses are for things like tuna or salmon salad, or as a coating before crumbing for oven-frying. Why use anything but Hellman's for that?

However: when I want something special, such as a rouille, I definitely make my own. It's the only way to get the specific flavorings I want. At work I used to have to make tons at a time, so I did it with a stand mixer fitted with the balloon whisk. But I don't have to make more than a cup at a time, so I've taken to the blender method for ease: drop egg yolk, acid, mustard, etc. into blender cup. Blitz. With motor running, slowly pour in oil until desired consistency is reached. Stop motor. Taste and correct seasoning. Blitz a tiny bit more to mix. Pour/scrape out into storage container. Bingo!

(Sorry, I rarely measure when I do this -- "to taste" and "to the desired consistency" are the only rules.)

[MikeLM]

I don't make it as much as I would like,since it's hard to find pasteurized eggs.

I seem to remember seeing a recipe for pasteurizing at home - maybe in a microwave - or sort of coddling them

Anybody have such a recipe - from a reputable source, that is?

Mike

[deltadoc]

I've made different recipes for mayonnaise at home. None worked well until I basically used the 1964 Joy of Cooking recipe and a Bamix commercial wand mixer. Then I got really thick yellow looking mayonnaise like I used to get from Le Petit Chef when Jean-Claude Tindillier made homemade mayonnaise and, like Suzanne says, taste-testing it to get the seasoning right (in my case, S&P and lemon juice, having used wine vinegar for my original acid).

As to pasteurized eggs, that's up to you, but in 45+ years of making Caesar Salad and the occasional mayonnaise using raw egg, and eating tons of peanut butter cookie dough or chocolate chip cookie dough, or cake dough, or basically anything with raw egg in it, I've yet to ever never get salmonella.

I thought I was a goner when I accidentally pricked my hand with the tip of my knife when fileting raw chicken breasts, but nothing happened!

doc

[AllanMcPherson]

I do Mayo-type sauces all the time. It was one of those things in school it took some time to nail down, but once I got the knack it became routine in my kitchen. While I rarely a classic mayonaisse I do cold emmulssions oftens. Tonight, for example I'm doing a yellow beet salad with a emmulsion based on an oil I made from the beet's stalks.

I never use a blender/robo for it. While I'm not "chicken" about the yolks safety I dislike taking the chance of the motor heating it up. My "tips" would be
1) make sure you use a little water at the start
2) I've learned to use a poor quality, grocery store type dry mustard. My wife hates mustard flavour and I find this barely adds any at all, yet still allows the emmulsion to take place.
3) For a really flavourful sauce, and one that come together super fast, try duck eggs. As a plus duck doesn't carry salmonella, so if that's a worry you can rest easy.

--Al

[AllanMcPherson]

Oh, one more thing. I do find it curious that so many people worry about food safety with cold emmulsions yet don't have the same concern with hot ones. Hollandaise, bearnaise, all are pretty common sauces that folks don't have too many issues with. Yet in order to make them work you have to use them smack dab in the temperature danger zone. At least with mayo you can keep it in the safe zone for its lifespan.

[shel]

Originally Posted by MikeLM

I don't make it as much as I would like,since it's hard to find pasteurized eggs.

I seem to remember seeing a recipe for pasteurizing at home - maybe in a microwave - or sort of coddling them

Anybody have such a recipe - from a reputable source, that is?

Mike

I just read that all you have to do is heat 'em to 160-degrees.

Shel

[Ishbel]

I tend to make a batch of mayonnaise about once a week - but I also keep a jar of Helmann's in the fridge for emergencies!

[shel]

Originally Posted by Ishbel

I tend to make a batch of mayonnaise about once a week - but I also keep a jar of Helmann's in the fridge for emergencies!

So, what ingredients and technique do you use?

Shel

[Ishbel]

For speed, I have used the processor method for years! Here's two versions I make, one slightly more complex, one for my 'quick' mayonnaise

A quick, lighter mayonnaise
2 egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
salt
freshly ground black pepper
Good squeeze of lemon juice
300ml/10fl oz sunflower oil (if you want a more olive oil flavoured sauce, substitute 150 mls of olive oil from the total 300ml oil)
Put all the ingredients, except the oil, into a food processor and blend until pale and creamy.
With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick. Add a squeeze of lemon juice, to taste and then chill.


More traditional style with a slight ‘bite’ from the English powdered mustard
2 tbsp white wine vinegar
1 tbsp parsley stalks, roughly chopped
1 tbsp chervil, chopped
2 free-range egg yolks
1 tsp English mustard powder
150ml/5fl oz light olive oil
150ml/5fl oz vegetable oil
salt and freshly ground black pepper
squeeze lemon juice

Place the vinegar, parsley stalks and chervil into a small saucepan and bring to the boil. Simmer until the volume is reduced to approx one tablespoon of liquid.
Strain the liquid through a sieve and discard the parsley and chervil.
Place the egg yolks, mustard powder and infused vinegar into a food processor and blend.
With the processor still running, gradually add the oils. Continue to blend the mixture until all the oil has been incorporated and the mixture has thickened.
Season with sea salt and freshly ground black pepper and add a squeeze of lemon juice.

[indianwells]

Well I have to say that, at the risk of being labelled a philistine, I don't like mayo prepared from scratch! Hellmans just tastes better to me.

[Ishbel]

How can a Welshman be a Philistine?

[HotChef]

or it must be a real emergency (at home...).it is just not worth all the hassles to make mayo. you buy good quality mayo, it is hellmann's or calve in moscow. and this has nothing to do with health worries / salmonella, etc.
I am 40 years a Chef and when you remember what they tought you back at hotelschool about hygiene, temperatures and so forth, not much to worry about.only when people start using shortcuts the problems arise.
and for at home there are also several excellent local brands, depends on your taste. russians prefer a more 'acidy' (sour) mayo...

[Luc_H]

Hi Shel,

all these tips are great.
Talking from experience, the combination of salt, lemon juice and (tasty extra virgin cold pressed) olive oil can give an unpleasant taste to your mayonnaise like a rancid note.
Also olive oil becomes granular in the fridge so depending on how much is in the product it can affect the emulsion overtime. I would suggest to go with neutral vegetable oils.

A pinch or two of cayenne pepper will enhance the taste of the eggs in the mayo.

I don't add the vinegar/lemon juice/acid to the yolk in the beginning to avoid coagulating the yolk. I start to blend in some oil (1 - 2 tbsp) before adding the acid.

I don't know about the US (but I am sure it is the same) but in Canada, egg sanitation procedures and inspection is highly regulated to the point that salmonella is non-existent in graded eggs. Buying straight from the farmer is another matter.

Making mayo by hand gives a better mouthfeel (fatter tasting) then with a food processor.

Use only egg yolks for the hand method but whole eggs can be used in the food processor.

Luc

[indianwells]

Originally Posted by Ishbel

How can a Welshman be a Philistine?

Oy!!! you know what I mean! I'm not Welsh though, i'm English.