squeeeb

if you like mayonnaise, there is no reason to buy it.

i was never a big fan of mayonnaise, and when i started working out and trying to be healthy i wouldn't touch it.

i had some recipes that called for mayo and i decided i might as well make my own.

OMFG making your own mayo is easy and awesome and it tastes waaaaaaay better and is waaaaay cheaper than the stuff you buy.

it used to be hard, lots of whisking whisking whisking, but now i have a stick blender with a whisk attachment, and i've also used a food processor, so now i push a button and stand there and i get fresh homemade mayonnaise. viva technology.

you need:

1 egg yolk,
1 1/2 teaspoons fresh lemon juice (use a lemon, not the bottled stuff)
1 teaspoon white whine vinegar,
1/4 teaspoon Dijon mustard (any mustard is good really)
1/2 teaspoon or so of salt
3/4 cup canola oil


combine egg yolk, lemon juice, vinegar, mustard and salt in a medium bowl. whisk about 30 seconds, until its a bright yellow.

now, while whisking constantly (this is where the technology comes in handy. used to be a serious arm workout cause you have to keep whisking) add 1/4 cup of oil a few drops at a time, i mean a few drops, let it blend, a few drops, let it blend, etc. it takes about a full 4 minutes.

now, while whisking constantly, add the rest of the oil in a thin stream, very very slowly, so it incorporates and emulsifies and is thick like you want it. this takes about 8 minutes.

bam! you got mayo.

BONUS MAYO STUFF
if you want to make aioli, add 1 clove of minced garlic to the mixture and use olive oil instead of canola.

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genuinegirly

Looks like something I'd be willing to try. What is the yeild for your recipe, and how long does it keep? I'd rather not whip up a new batch every time I want to make a sandwich.

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Halanna

Oh I agree! Nothing tastes like homemade mayonnaise. Or homemade salad dressing. Or BBQ sauce.

If you are having a cookout or people over for BBQ burgers, try:

Garlic Mayonnaise

2 large egg yolks
2 tsp. dijon mustard
2 tsp. fresh lemon juice, not canned, jarred
1 tsp. fresh garlic clove pressed through a garlic press
3/4c vegetable oil
1 tbls. water
1/4 c. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper

In food processor process yolks, mustard, lemon juice and garlic about 10 seconds. While machine runs, drizzle in vegetable oil through the top chute thing and process for about 1 min. Transfer to a bowl, whisk in water, then olive oil for about 30 seconds. I guess you can use an immersion blender for this, I've never tried. Then whisk in salt and pepper or to taste.

I make this for when we have people over so it gets used up quickly. It makes about 1 1/4 cup and keeps refrigerated for 5 days. Otherwise, the little we would use, most would go to waste. Then I'd have to find excuses to eat mayonnaise, and that's just not good.

LordEden

We made fresh mayo in my kitchen a few times when mayo didn't come on the truck that day. My chef told me that it only keeps for a few days and said he wouldn't eat homemade mayo that is over a week old. Apparently they load down mayo that you buy in the stores with tons of preservatives that make it never go bad.

Also, you can make that horrible American invention Baconaise (I will see if can find the recipe) but basically render off bacon and add to the mix when you put it in the food processor.

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squeeeb

the recipe i posted makes about a cup and a half, it stays good for about 3 days. after that its dodgy.

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Halanna

I've never heard of this. I'm intrigued.

healer

Good grief...Baconaise?

Is there an food product that has not yet been infused with bacon?

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Leto

I love mayonnaise. And have made my own on several occasions. But I really really love the taste of Hellman's and can't seem to replicate it. Maybe it's a combination of the taste and texture? But no matter what I try, I can't get it the same.

Nothing like a smear of Hellmans on a piece of old cheddar with some black pepper.

or... on a slice of a beef steak tomato....

or, as a side to dip french fries into (you can even get packets of Hellman's from new York Fries to include with your ketchup, malt vinigar, seasoning salt to make real right mess...) New York Fries

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snowy

I too love Hellmann's mayonnaise, though out West it's called Best Foods. I really have no desire to make my own mayo. I find theirs particularly tasty. And all of your ideas for eating it sound good to me, Leto.

I'd make my own aioli. I do love me some aioli.

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LordEden

Baconnaise or heart attack in a box. I've never had it, but I know of one guy who puts it on everything. Even makes his chicken salad out of it. I wouldn't go near it.

And no Healer, in the south we have put bacon in EVERYTHING. I have seen, and I shit you not, bacon *Ice Cream*. Bacon grease is kept above the stove to cook everything in and we take it a step further and fry up fat back. That's right, the part of the pig that is tossed aside because it's nothing but fat. We deep fry it and serve it with beans.

I was told that if you put some vinegar in your mayo as you are making it, helps it keep. This i have NO idea if it works, it was just something that was thrown out there when we were making mayo one day.

BTW, Duke's Mayo > Hellmann.

To make the best 1000 island dressing you use your own mayo and fresh ketchup. I've seen it done before and I swear that it was the best salad dressing I've ever had. I'll see if I can get in contact with the chef that made it and get the recipe.

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little_tippler

my aunt makes some pretty awesome mayonnaise using two thirds vegetable oil and 1/3 olive oil, plus she leaves the white in with one of the yolks which makes for fluffy mayonnaise - make sure you use an electric whisk. Also, vinegar and good mustard are the secret to the perfect flavour.

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Our hearts are incommunicable still.
In what we show ourselves we are ignored.
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Unto our very selves we are abridged
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Charlatan

I've wanted to make some myself for a long time now. I just inherited a food processor so I think it's time to make some.

FYI: mustard is essential to the recipe as it is the magical ingredient that keeps the oil and eggs from separating. Mustard serves the same purpose in most homemade salad dressings as well (which, by the way, are even easier than mayo).

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squeeeb

all aioli is, is mayo with garlic and olive oil instead of canola. note my "BONUS MAYO STUFF"

technically, Halanna's "garlic mayo" recipe is ailoli

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Halanna

Hmm, well after perusing the website, maybe it's not so appealing after all. I think I can see some limited value in maybe using a tablespoon or two in place of regular mayonnaise in specific dips or something. Chicken salad? Ugh.

Dukes!

snowy

Yeah, I know that. I've made it before and eaten it many times.

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genuinegirly

Fluffy mayo? Sounds delightful!

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"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

Glory's Sun

pass the mustard please

/not a mayo fan.

newtx

After I finally learned to love mayonnaise I discover its not very healthy. (not a recent discovery) Sounds like making my own will taste better and be much healthier. That's another reason I like this place. Now just tell me how to make my own gas for 50 cents a gallon and I'll switch to a 4wd Excursion for my daily commuting. hehehe.....................

SabrinaFair

I've always wanted to make my own mayo...I just usually don't need that much of it at any one time. Maybe the next time I make chicken salad....hmmm, now I want some chicken salad....

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Ratman

I've been making my own for a long time, especially for things like chicken/potato/tuna salads. The key is to really slowly add the oil. I prefer lighter neutral tasting oils like canola, safflower, corn. I rarely use olive oil because it makes a really heavy mayo, and the flavor profile is different. I'll use olive oil in other emulsions, like cesar salad dressing. Also the eggs here are really amazing- deep yellow/orange yolks- totally blow away anything I ever got in the states!

All that being said, I use prepared mayo on a regular basis for sandwiches and such. Japanese mayo has a more mustardy flavor, wich is great for some things, but I loves me the Best Foods, and I pick up 3-4 jars (especially in the summer) when I go to costco here (it's about $6 a jar, but worth it!). I just can't duplicate the flavor and texture with homemade.


What exactly did this contribute to the discussion?

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squeeeb

the original recipe i posted states canola, and olive oil for the aioli.

but ive not thought about using safflower, perhaps i should try it.

hey, what do you think about peanut oil? would that mess up the flavor? or maybe even a small bit of sesame oil? hmmm, i'm gonna have to try that, just to see...

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Ratman

Just about any neutral oil will work. I sometimes use the generic "salad oil" that we have here. I love grapeseed for high temperature stuff, but I haven't tried it for mayo. I like peanut for Chinese cooking. Sesame rocks for so many things, I would add just a touch to the mayo after it's made, then use it in asian chicken salad, chicken salad sandwiches, etc.... mmmmmm....

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Glory's Sun

sorry I didn't realize the sheriff was in town

it was a simple statement that obviously didn't jack the thread nor did it hinder the thread. so spare me the policing. it was also a minor reference to the Sean Hannity report on Obama not being a true American for putting mustard on a hamburger.

the wife enjoys mayo and I passed the recipe on to her. is that good enough for you copman?

squeeeb

hahhahahhahahahahahahahahahahhhahahhahahahahahahah. good one.

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