Originally Posted by bobtheman
I have never made homemade mayo but keep reading/seeing people talk about how homemade mayo has better flavor than store bought.
I wanted to ask if this is generally true and worth the effort. I have a vitamix and thought it would be the right tool to try and make mayo.
From my understanding its simply egg yolk, some kind of oil, some seasoning, maybe a little mustard and vinegar
Is it ok if I use eggs bought from walmart - or would I be wasting my time if im not using fresh farm eggs?
That said - I need some ideas of what I would use a large amount of mayo with because im assuming it wont stay fresh for long. Maybe a large batch of potato salad.
mayonnaise is a foundation technique for cold emulsion sauces. its a joke that shows like masterchef make ludicrous claims (during episodes for dramatic effect) that mayonnaise is a difficult process, actually its the opposite, nothing can be more simple. if you cant make mayonnaise and know how to correct it (if it splits) then you have no future in cookery. never having made it is acceptable, but not being able to make it after repeated attempts is not.
tradition hold that it should be made be hand, but anything that allows you to make the sabayon, and gadually add the oil/fat will work. you can use bowl/whisk, stick blender, stand mixer, food processor like robotcoupe, and even a cream whipper though this is best used to add extra aeration rather than being a replacement of the fundamental process.
just to clarify some of the basic science, an acid (mustard, vinegar, lemon juice) is not a "maybe" but a prerequisite.
the acid allow the formation of the sabayon (reaction with the egg yolks) into which the oil/fat can be emulsified, so making the mayonnaise (cold) or hollandaise (hot/warm).
any eggs can be used, theres no need to use free range eggs for something that doesn't capitalize on the benefits of such quality. and contrary to what fbreck1 says, free range or organic has absolutely nothing to do with "reducing chances of salmonella", what does reduce salmonella is pasteurization which you can do by Sous-Vide the eggs for 75 minutes @ 57C/135F and really is only required when the eggs are direct from the farm as retail eggs in most developed countries such as USA etc already demand this as standard.
some recipes call for extra virgin olive oil, but I have found this tastes too "plastic" for most purposes, and only necessary where the mayo will be used in a way that requires, such as you want the taste of extra virgin. the first time you make it do it on the cheap and use canola or any nasty oil, just so you can learn whats happening. and for standard I use a half and half amounts of canola and extra light olive oil with the end product being quite inexpensive and suitable for derivative sauces such as tartare, gribach, or cocktail sauce (salsa rosa).
yes you can use whole egg too, but something to be aware of is the egg whites will, over time, bleed from the mixture and create an unpleasant yellowish skin on the exposed (top) surface. the way to deal with this is to either skim it off the top if its too crusty, or if you intend to use every day then just give the mixture a good stir every day. generally making with the egg white included is for fast production such as when you really need more as soon as possible, but in general without the egg whites will yield a far superior (stable) product... also note that egg whites is not a replacement for egg yolks but can be considered a replacement for the need to add water to correct consistency, but if your recipe is good without the whites then the egg whites are allowed and wont necessarily thin the mixture, the best way to think of the egg whites is that it is more forgiving method.
points to make an emulsion sauce:
yolks and acid, whisk or blend until foamy.
slowly add the oil/fat
if the mixture splits (which you should force the first time you make it so you can get this "lesson" done and out of the way) then get a fresh container with a small amount of hot water, and add the split mixture a bit at a time until all the mixture has been "corrected"
to force a "split" just add the oil/fat too fast and watch as the split reaction occurs, or just keep on adding oil/fat until the mixture can not hold more oil and it collapses the emulsion.
the better you initial sabayon (balance of yolk and acid, and how well you have foamed it) is then the more oil the mixture can hold.
I have never had any shop bought mayonnaise ever taste anything like real mayonnaise, and also it does not have the same mouth feel, and home mayonnaise I can modify its viscosity (liquid or quite firm) to suit the application. hme mayo is also much healthier because you know its ust egg yolk, acid (vinegar, lemon juice etc) and your oil of choice... no preservatives, nothing artificial.
Edited by ChefShaneS - 6/26/16 at 10:34am