anyone made their own mayo?

[petemurphy]

no not that you dirty lot.

have you made mayonnaise? if so any partic recipe you follow? just tried and it didnt work.

should i worry about using raw egg? is there a healthier version as most recipes seem to be 12 tonnes of oil?

thanks

[davek_964]

I did several years ago although I can't remember what recipe I followed. I thought the key thing was adding the oil slowly, and I don't remember having any problems.
It did make me realise just how unhealthy it is! Not that it stopped me using it.

[Pothole]

Not unhealthy if you use olive oil - and don't eat it with a spoon.

[rdjohn]

I live in France and have watched my French friend make superb mayonnaise in minutes, several times. The theory was ‘watch and learn’. Every time I, or my wife, have tried it’s a complete disaster that needs to be thrown.

He uses the cheapest sunflower oil, and a spoonful of cheap Dijon mustard and a plain old fork. It looks so dammed easy.

But we are stuck with a jar of Hellman’s.

This got me thinking. Recently we rediscovered how to make Meringue. The mistake we had been making was using a plastic bowl. When we switched back to using Ceramic, glass, it worked every time. It’s something to do with electrostatic charge in the molecules.

Having just looked at a few videos, they all use ceramic bowls. As we are due to have some shellfish delivered on Wednesday, we are definitely going to give it another go.

Our food processor bowl is also plastic, so that’s been a dead end, as well.

Will report back.

Edited by rdjohn on Monday 30th March 14:23

Edited by rdjohn on Monday 30th March 14:33

[21TonyK]

In the UK, as long as your egg is Lion stamped (all shop bought eggs will) then no problem. We don't have the same issues with salmonella as elsewhere in the world.

Good mustard, white wine/cider vinegar and decent rapeseed oil makes a good mayo.

I whack mine in a processor, one yolk, teaspoon of mustard, couple of vinegar then dribble the oil in as the machine runs. Takes seconds.

Don;t bother unless its a significant part of something like a potato salad etc or I've run out of shop bought.

Season at the end, try adding fresh herbs as well.

[manwithbeard]

Making your own mayonnaise is unbelievably easy using a hand/stick blender:

https://www.youtube.com/watch?v=j3xx8Bpau0E

I use sunflower oil, olive oil is supposed to have too strong a flavour.

[petemurphy]

manwithbeard said:

Making your own mayonnaise is unbelievably easy using a hand/stick blender:

https://www.youtube.com/watch?v=j3xx8Bpau0E

I use sunflower oil, olive oil is supposed to have too strong a flavour.

thats what i tried and failed - will give it another go thankyou everyone

[anonymous-user]

I made it once, got it wrong and the oily taste stayed with me and the wife for years and have just started using helmans again, my opinion not worth it

[grumbledoak]

It's easy to do if you have a food processor. It's also the only way you'll get proper mayonnaise in this country!

This is a nice simple recipe:
https://umamigirl.com/easy-how-to-homemade-mayonna...

She's all over the hole in the plunger, I've never even tried that - just pour the oil really slowly. Doddle.

[Dibble]

I made garlic mayo a while back, it was pretty easy but the key was to start with just a tiny bit of oil, adding it very slowly at first. Once you get going, you can increase the flow rate a bit.

[Scabutz]

Pothole said:

Not unhealthy if you use olive oil - and don't eat it with a spoon.

It will taste gopping if you use olive oil. It's too strong, you need a flavourless oil like ground nut.

[FurtiveFreddy]

I make 'manually' it with a balloon whisk. Maybe once in 10 times it won't emulsify properly, but usualy if you add a splash of water you can get it back.

Don't use a strong tasting oil unless you want that flavour to dominate i.e. don't use virgin olive oil.

[rdjohn]

OK, I have the technology.

So, this does not produce a white Hellman’s style mayonnaise, it makes a very yellowy mix that goes really well with shellfish. It is what I think most French people regard as home-made mayonnaise.

Allow the eggs, oil and mustard to reach the same room temperature.

Use two fresh eggs - if you know the producer, then you are there.

Separate the yolks from the whites and place in a glass, or ceramic bowl. Save the whites for a meringue for tomorrow’s desert

Add a good teaspoonful of Dijon mustard.

Blend together with a fork - add a little sunflower oil.

Blend together and, working slowly, gradually add more and more oil.

I then used an electric stick ballon whisk and kept adding more oil. Eventually it takes on the look of glossy set custard and makes a Ramekin dish full.

Enjoy

It’s French, so here is the authentic method
https://cuisine.journaldesfemmes.fr/recette/352600...

Edited by rdjohn on Wednesday 1st April 21:23

[psi310398]

Yes, but I do have a Thermomix so I can rattle it up in less than 5 minutes (but I'd have thought any food processor with a glass or metal bowl should deliver similar results .

To make it work, for the best emulsification, use eggs at room temperature. Adding the oil very slowly at the beginning is essential to producing a creamy mayonnaise. It is best served chilled IMO.

Ingredients.

1 egg
50 g apple cider vinegar or lemon juice
250 g vegetable oil (I use rapeseed oil normally)
1/4 tsp salt
1/4 tsp peppercorns
2 garlic cloves

Add salt, garlic and pepper to TM bowl. Zap them at high speed (3-4 seconds).
Scrape down the bowl.
Add egg and 2 teaspoons of vinegar to TM bowl. Zap again (moderate speed for 30 secs or so)
Scrape down the bowl. Add butterfly whisk.
Slowly add the oil and the remainder of the vinegar alternately over a three minute period on relatively slow speed. Give it around 15 seconds after the last of the liquid is added.
Refrigerate until served.

[petemurphy]

thanks the eggs at rom temp sounds like the crucial part

[RGG]

Thread Resurrection

I'm looking to make my own mayonnaise.

I've looked at stick blenders of all sorts.
I've looked at videos.
Is anyone making their own successful mayonnaise?

If so, which stick blender do you use? Assuming you use one.
What ingredients?
And probably most importantly what is the successful technique?

If there's a link to a particularly good video, that would be great, or just your best way.

[Short Grain]

Pothole said:

Not unhealthy if you use olive oil - and don't eat it with a spoon.

James Martin advocates rapeseed oil, never Olive Oil as it's too strong a flavour for Mayo, there was also a 'grapeseed oil' he recommended! There is a video online where he shows how easy it is! He does it by hand in the video, but I've seen him many times on a Saturday morning, never olive oil! In a machine it's easier, just drizzle the oil really slowly into the eggs!

Just put 'James Martin making mayonnaise' into Google, and it was the first video link!

[simon_harris]

You can use olive oil - just be prepared for it to affect the flavour and if you like it then fair enough - I don't so I use veg oil. It is literally the easiest thing in the world to do and lasts about a week or so in the fridge.

1 egg in a beaker, teaspoon of yellow mustard (I use colemans) bit of salt and pepper and a splash or so of white vinegar or lemon juice and 240ml of oil. Put your stick blender in covering the yoke and blend, as it emulsifies slowly raise the blender up to incorporate all of the oil takes about 30 seconds and you are done.

[Mobile Chicane]

I once used rapeseed oil instead of sunflower oil and it was disgusting. Where James Martin is getting that idea from I can't imagine.

[omniflow]

I use a combination of "light in flavour" olive oil and groundnut oil.

I make it in a food processor and it really is very easy. Just set it running with the egg yolks, mustard etc, then pour the oil in slowly.

If you use Burford Brown eggs then you end up with an interesting colour Mayo - but it tastes fab and is thicker and creamier than any shop bought.