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Homemade Mayo

post #1 of 12
Thread Starter 

I just made a small batch of mayonnaise yesterday and today the top of it is riddle with white spots. There is no way mold can develop in such a short period of time right? I haven't made mayo from scratch in a couple of years and was just wondering what this is.

 

Thanks all.

post #2 of 12

maybe not emulsafied enough or water may have dropped on it in fridge

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 12

More than likely what ChefEd said about water/condensation, but it can develop mold if there is enough water in it and the temp is right.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #4 of 12

Homemade mayo can be a little oily.  Those hard little white dots most likely come from excess oil which never completely emulsified, but solidified in the cold of the fridge. I seriously doubt if they result from condensation or mold. 

 

However, "when in doubt, throw it out."

 

BDL

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What were we talking about?
 
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post #5 of 12

Weird, I routinely make mayo, and usually keep the leftovers for 1 or 2 days in the fridge, never had white spots develop. At worst the mayo will separate and it needs to be re-emulsified. . . but white dots? I wonder what those are. Anyway you could maybe post a photograph? 

 

BDL - does excess oil mean that ChefBoyarG's ratio oil/yolk was too high to start with? 

post #6 of 12

It could.  It could also mean that the mayo needed to be worked more.  Or that it needed something to help the emulsification, such as a little mustard powder.  Or, that it set out for a few minutes in a room that was a bit too warm and the oil started to separate.  Or... well... or a lot of things.

 

He most likely used an oil which congeals at a moderate temperature (such as olive oil), or that his refrigerator his pretty darn cold.

 

The test would be to take a couple of those white dots off the top of the mayonnaise, put them in a plate, and let them sit at room temperature for a few minutes.  If they melt, they were congealed oil. 

 

But and in any case, any time something goes visibly wrong with anything as prone to contamination as mayo, the best practice is to throw it out.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #7 of 12

Ah I see - thanks for the clarifications. I'm not a fan of olive oil in mayo. I find the taste too strong. It also tends to make the mayo look green. So do some grapeseed oils....

post #8 of 12

I aggree and the better the olive oil quality the worse mayo taste  Just to strong. If any use a blend or very lite oil

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 12
Watsup, we had to make mayo for our F1 final and some people had those white dots because they didnt let their salt melt. Thats how the chef instructor explained it...sprinkle salt n wait a minute or 2...hope this help...be kool
post #10 of 12

Didn't let their salt melt???  ask your chef instructor how do you melt salt??

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 12

Quote:
Originally Posted by chefko View Post

Watsup, we had to make mayo for our F1 final and some people had those white dots because they didnt let their salt melt. Thats how the chef instructor explained it...sprinkle salt n wait a minute or 2...hope this help...be kool

Please let all of us - potential employers - know which school you're attending, for obvious reasons.

 

 

Maybe he meant dissolve?

Although that still doesn't make sense...

 

 

Quote:
Originally Posted by ChefBoyarG View Post

I just made a small batch of mayonnaise yesterday and today the top of it is riddle with white spots. There is no way mold can develop in such a short period of time right? I haven't made mayo from scratch in a couple of years and was just wondering what this is.

 

Thanks all.

 

My guess is that it's just moisture that formed on the inside of the lid and dripped down.  It can happen when putting it covered at room temperature, into the refrigerator.  My mayo has never done that, but different recipes...

post #12 of 12

NO DUH, she did mean dissolve but i was quoting my instructor..they're are people in my class that never really cooked before so as an instructor she has to explain it to make people get it as well as the technical term, anyways..just trying to help, who cares about the fine print? lol
 

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