Brandieelynne 9 Posted June 20, 2012 Share Posted June 20, 2012 I made my first successful batch of mayo tonight, after many failed attempts. I was doing a bit of research first and this link has a nice video and a suprising tip for success. In addition to having everything at room temp; she also adds a tsp of water, I guess it's a trick for the emulsification. Anyway, I whisked mine by hand and it's very thick. Next time I won't use EVOO, it's too strong-tasting and light green (!!) but I'm so proud of it, I'm going to eat it anyway. http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?pagewanted=all Link to post Share on other sites
bon 51 Posted June 29, 2012 Share Posted June 29, 2012 I made mayo! I made mayo! This is huge people. I conquered my fear of raw eggs and it was delicious! I made deviled eggs for my boys and they could not stop talking about how good they were and then we talked about all the yummy ways we could enjoy homemade mayo. I am especially excited to make dill sauce for my salmon with it. I haven't had salmon with mayo for a very long time and it is my favorite. I saw an idea on pinterest to use a melon baller to hallow out cucumber ends and fill them. I think tuna with homemade mayo and pickles would be awesome this way. We shall try it tomorrow for lunch! Whoop! p.s. Brandieelynne, I preemptively added a tsp. of water to my room temp. egg yolk/lemon juice combo before starting my blender. Mayo was the perfect consistency. Thanks for the tip! Link to post Share on other sites
cysgr8 13 Posted June 29, 2012 Share Posted June 29, 2012 I love to make a chicken salad with pulled chicken breast, mayo, curry, s&p, walnuts and grapes. YUM. I've tried it with tuna fish also when i was out of chicken and it was also good. I also agree w/ the other posters regarding the coleslaw & cucumber salad. You could also make little BLT bites and deviled eggs. Link to post Share on other sites
karacooks 94 Posted June 29, 2012 Share Posted June 29, 2012 This is an awesome thread. I just had to "rescue" a batch of mayo that broke and now I have a quart canning jar full of mayo. Nice to know I can still use it in some Whole30 friendly recipes come next Thurs. Link to post Share on other sites
Kat 0 Posted July 6, 2012 Share Posted July 6, 2012 Do you pasteurize your eggs when making homemade mayo? Link to post Share on other sites
karacooks 94 Posted July 6, 2012 Share Posted July 6, 2012 Do you pasteurize your eggs when making homemade mayo?Nope. Link to post Share on other sites
TheRealAndra 89 Posted July 12, 2012 Share Posted July 12, 2012 I love homemade mayo! I can't handle soy, so I started making my own. I lacto-ferment it to give it longer life, not that it lasts too long in this house. After making the mayo just stir in a few tablespoons of brine from Bubbie's pickles or saurkraut, let the mayo sit at room temperature for a few hours and then pop it in the fridge. Link to post Share on other sites
PattiM 15 Posted July 14, 2012 Share Posted July 14, 2012 I make cole slaw and chicken salad with celery, carrots and onions. My next idea will be some buffalo chicken with a ranch-y kind of dip. Link to post Share on other sites
Colleen Roy 407 Posted July 14, 2012 Share Posted July 14, 2012 I made a delicious dip for some fresh veggies-just add some diced chipotle peppers, salt & pepper to taste and YUM. A little red wine vinegar would thin it out to make a fabulous salad dressing for a taco salad or fajitas.... Link to post Share on other sites
jhmomi 676 Posted July 28, 2012 Share Posted July 28, 2012 I make my mayo (and store it) in a Ball plastic jar using an immersion blender. Makes for less cleanup since I just add the lid and place in the fridge. I essentially use the Everyday Paleo recipe and make a half recipe with one egg and one cup oil, but I do follow the Well Fed recommendation of using all room temperature ingredients. I add the oil using a bottle originally intended for candy making that I picked up at Party City. It sort of looks like a ketchup squeeze bottle and I began using it to add my oil after seeing a blog on Nom Nom Paleo about using something like this to drizzle in oil slowly. I marked the outside of the bottle so I always know how much oil to add for a one cup measure without dirtying a measuring cup each time. For the acid I use white wine vinegar, lemon juice, or apple cider vinegar. Super easy and super yummy. I read somewhere that homemade mayo lasts at least as long as the expiration date on the eggs. Favorite recipe with mayo: chopped chicken, celery, grapes, walnuts, a little mayo and a little curry powder to taste. Under 5 minutes to make and a really awesome lunch. Just might have to make some tomorrow. Edit: Just saw almost the same recipe described in an earlier post from cysgr8. I just add celery to mine for the extra crunch. Chopped apple is good in there too. Link to post Share on other sites
Lola 209 Posted July 30, 2012 Share Posted July 30, 2012 I love it, an entire thread about mayo!! I made deviled eggs for a family function yestday, I mixed chopped olives in the mayo as well, they were a huge hit! Link to post Share on other sites
Derval 3321 Posted July 30, 2012 Share Posted July 30, 2012 My 5 year old daughter said at dinner the other night "everything is nicer with your mayo on it mammy" Link to post Share on other sites
cysgr8 13 Posted July 30, 2012 Share Posted July 30, 2012 PS: I recently started putting a little truffle oil (from costco) in with my mayo and it is amazing. Link to post Share on other sites
GLC1968 583 Posted July 30, 2012 Share Posted July 30, 2012 I tried something new yesterday and I'm super proud of it. I made mayo with bacon fat as the oil. It worked and it's mind-boggling delicious!! It's also way cheaper than any other route as that fat would usually just end up in the trash anyway!! Link to post Share on other sites
Honeylou 3 Posted July 31, 2012 Share Posted July 31, 2012 Mix mayo with minced garlic, dill, capers, worschestire sauce and use a dip for cooked artichokes. (Trick: skip the stove and wrap in plastic wrap and microwave 5-7 minutes per artichoke). So good it you'll think you are cheating. Link to post Share on other sites
cdauk 20 Posted July 31, 2012 Share Posted July 31, 2012 I used my lowest speed on my food processor. I really don't love this mayo. Maybe its the olive oil I used. It was regular and not EVOO, is that why? Link to post Share on other sites
jrustdc 215 Posted August 6, 2012 Share Posted August 6, 2012 Probably it was the oil. Try light. I mixed some with my salsa yesterday in place of sour cream (I was out of avocado). It was a different taste but it was really good! Link to post Share on other sites
Julie Quates 34 Posted September 6, 2012 Share Posted September 6, 2012 This is exactly what I was looking for. Cannot wait to make some stuff with my fresh mayo! Link to post Share on other sites
Susan W 3553 Posted September 6, 2012 Share Posted September 6, 2012 New favorite use for homemade mayo made with extra light olive oil and lemon juice with a small amount of organic mustard (instead of mustard powder) and a little cayenne. I defrosted some Key West frozen shrimp that I got at WF. Huge bag for 12.99. I cooked them for 4 minutes in my NuWave oven, but you can cook them however you like to do it. Cooled them and mixed the mayo, finely chopped cilantro and chopped celery. Wrapped spoonfuls of it in butter lettuce. Oh my was it good. Link to post Share on other sites
Susan W 3553 Posted September 17, 2012 Share Posted September 17, 2012 Okay, we all thought we had beat the mayo horse to death, but I remember somebody posting a link to a YouTube that showed a fabulous little movie of someone making mayo with their stick blender in a beaker. They didn't drizzle the oil. They just kept the blender at the bottom until it started to thicken. Anyone remember who posted that or where it is. I did a mayo search, but haven't found it as yet. Link to post Share on other sites
Susan W 3553 Posted September 17, 2012 Share Posted September 17, 2012 Well, with a little YouTube search, I found it. I think it may be Mark Bittman's voice I hear on the video. Here's the link..I just made it. Took all of 20 seconds at the most and it's so good. I, of course, did not use Canola oil. I used Light Tasting Olive Oil. Link below in case anyone else wants it. Holy smokes...I totally just was trying to post the link, not the frikin' video. Link to post Share on other sites
Nancy H. 158 Posted September 18, 2012 Share Posted September 18, 2012 When cucumbers are in season, I like to cut some up into a container and then dress them with mayo, apple cider vinegar, and spices. That gives me an automatic side dish waiting in the refrigerator. Tom, those cucumbers in mayo sound great. What spices do you use? Link to post Share on other sites
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