Mayonnaise

[sandersj89]

Seeing as we have our own hens I thought I would try to make my own mayo.

This recipe was recommended to me:

http://homecooking.about.com/od/saladrecipes/r/blcon64.htm

What I have ended up with is a lovely yellow mayo but all it tastes of is salt. I did not get any where near adding all the oil as it would be thin as a thin thing at a thinness convention if I did!

We do not own a food processor so did all by hand, no splitting at least.

Has anyone got a fool proof way of home made mayo by hand?

Thanks

Jerry
(Aching arm)

[sandersj89]

[Curryandchips]

Not fool proof, but I can venture a guess where you are struggling. When oil and water are mixed they form an emulsion, but this mixture can actually occur in two forms - an oil in water mixture, similar to a french dressing, or a water in oil mixture, which is what you want to achieve. This latter mixture is thicker in texture than the oil in water. Therefore, as you continue to add oil, and whisk through the agony stage, then the mixture should thicken up ...

I have tried adding the water, lemon juice/vinegar to the oil, rather than the other way round, until the consistency and taste seem about right. Adding any more water will make the mayonaise suddenly 'collapse' highlighting the delicate balance required. Traditionally though the oil is added as required, producing the runny mixture first, then it suddenly getting thicker.

Fascinating domestic chemistry.

[tlc]

I have never tried to make mayonnaise from scratch so I think you are very brave!  I found this delia recipe - perhaps it may be worth a try http://www.deliaonline.com/recipes/home-made-mayonnaise,1032,RC.html . She may not be very exciting to watch on tv, but her recipes are supposed to work.

[katynewbie]

;D

Yup...Delia has rarely failed me!! Try it Jerry and let us know the result?

[tim]

Nothing like it, but we no longer do our own because of salmonella. Sad!

[supersprout]

Good for you hand made mayo jerry, you will have lovely arms well into old age ;)
This is how we do it:

Drop one egg yolk on a plate
Decant oil from the bottle into a little jug (it comes out too fast from the bottle)
Add a drop or two of oil
Beat lightly on the plate with a fork
Keep adding the oil a drop or two at a time, and keep beating steadily, until the mixture is paler and thicker, like custard.
Then you can add the oil a little faster. The mayo will get thicker all the time.
Add as much oil as you think is good for you (about half to three quarters of a pint, I use olive oil but whatever oil you enjoy will do). You will end up with a wobbly mass on the plate.
Last of all, add lemon juice, vinegar, salt, herbs, garlic or what you will to taste - the mayo will thin down slightly, but should still wobble.
If you put it in the fridge and leave it for a while, it will stiffen up more.

It's easier if someone else drips in the oil.
I learned the plate/jug method from a friend who lives in Greece, and (touch wood) it has never split!
Would love to know if it works for you too :)

[tim]

This is where we have fun - if you Google 'eating raw eggs', you are told EAT - & DON'T EAT!!

I have to think of my pension!!

[sandersj89]

Thanks all,

I think the oil I used was too punchy in flavour and I added salt too early, rather than to taste....tut tut.

I will try again soon as I like a challenge.

Tim, I know what you mean but I hope my hens are clear. Never had a problem with raw eggs from them yet and I do like them raw from time to time!

Jerry

[tim]

Clear? Yes - just wish there was a way of knowing.

We know that you're still here - just keep it that way??

[supersprout]

Never had a problem with raw eggs from them yet and I do like them raw from time to time!

I hope to be able to suck them in my old age too ;D