Homemade Mayonnaise

koko wrote:


I have no idea why, but I have much better luck making mayo in the food
processor (or even by hand) than I do with the immersion blender.

The stuff is so fat-laden that I only make it once or twice a year, and
that's usually for BLTs in the summer.

Do you have a specific planned use for the mayo?

Bob
 
On 03/19/2011 07:01 PM, [email protected] wrote:

Lovely! Do you hang the blender, or does it have a rack or something?
The one thing I disliked about the Kitchenaid one I had (that the kid
broke by being too rough making smoothies with it) was there was no
place to put it besides in the drawer.

I clicked over, and I LOVE the tasting dishes you got at Pier 1. Not
sure how I missed that post.

Serene

--
http://www.momfoodproject.com
 
On Sat, 19 Mar 2011 19:44:06 -0700, Serene Vannoy
wrote:

It sits in the corner behind the mixer. The attachments are tucked
away in the cupboard right beneath it.


Thank you, I couldn't resist them. I decided that they'd be good for
mis en place also. They are getting a lot of use.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com
 
"Bob Terwilliger" ha scritto nel messaggio

Are you saying that mayonnaise made with an immersion blender is fattier
than others? Or just that in general it is fattier than things you approve
of? How can you do without one of the master sauces? I really do want to
know.
 
Giusi wrote:


I mean I rarely make homemade mayonnaise (or consume mayonnaise at all)
because of its high fat content. Doesn't mean I don't love the stuff. I'm
pretty sure that the fat content of mayonnaise made using a whisk is
identical to that made using an immersion blender.

Bob
 
On 3/19/2011 10:01 PM, [email protected] wrote:
When we got our 1st food processor we started making our own Mayo.
This would guarantee that it had the type of oil (corn) that would
not cause allergy problems with one of the kids. Commercial Mayo
usually says something like, "may contain one or more of the
following" oils. But when we discovered there was not allergy to
corn, we bought a jar of Mayo. The kids went, yuk! So, even today,
as empty nesters, we still make our own Mayo. We use the original
recipe that came with our 1st Sunbeam processor. Here's the recipe:
In processor put
1 egg
1 Tablespoon white vinegar
1 Tablespoon lemon juice
1/2 teaspoon each salt, sugar, and dry mustard
Start processor and slowly add 1 1/4 canola oil and run until creamy
Spatula down sides and run again to mix. Mmmmmmmmmmmmmmm. Lasts a
long time in a covered jar in the fridge although some might say a
week. But I know we have had a jar in the fridge for a month or more.
 
[email protected] wrote:

I gather it's a snap.

You remind me... I just got a French cookbook for young kids that
was listed on craigslist. Among other things, they are (or were
om the 60s) learning to make mayonnaise, fresh pasta and various
other things that most adults don't make in other countries. I
thought that was very interesting.

--
Jean B.
 
On Sun, 20 Mar 2011 02:30:49 -0700 (PDT), Bryan
wrote:


Who in this day and age is going to make a batch of mayonnaise just so
they can spread a teaspoon's worth on a sandwich? The blender method
is no trouble, but nobody in their right mind wants to waste decent
food either. I don't make mayonnaise, but I'll make aioli to have as
a side with dinner and then as salad dressing the following day.
Usually it accompanies salmon. Salmon as the main attraction on the
plate, then leftovers become salmon pasta salad the following day. I
use up all the *small* batch I made before it spoils and there's
nothing left to throw out.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 03/19/2011 07:01 PM, [email protected] wrote:
Warning! Slight thread drift.

It seems to me like there's a lot of similarities between the
ingredients for mayonnaise and those for Hollandaise Sauce. They both
have egg (or just the yolk), oil (or melted butter) and liquid (often
lemon juice). Both are then emulsified. Would a stick blender work for
making Hollandaise without the drizzling-melted-butter step?
 
On Mar 20, 9:58?am, Art Todesco wrote:

Egg WHITE does NOT belong in mayo, PERIOD. Vinegar doesn't either for
that matter, but putting egg whites in is disgusting.

--Bryan
 
you crack me up with all of your food rules, Lee
"Bryan" wrote in message
news:a1ddd60d-7c2c-4fbb-8483-6f02b02deaac@t16g2000vbi.googlegroups.com...
On Mar 20, 9:58 am, Art Todesco wrote:

Egg WHITE does NOT belong in mayo, PERIOD. Vinegar doesn't either for
that matter, but putting egg whites in is disgusting.

--Bryan
 
On 3/19/2011 4:01 PM, [email protected] wrote:

I used to make my own mayo, first in a blender and then with a hand
blender - it's fun! My run-in with the old gypsy lady caused her to cast
her evil eye and now mayonnaise will not set up for me. I guess as far
as gypsy curses goes, it could have been worse.
 
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