Homemade Mayonnaise

On Mar 20, 5:31?pm, "Storrmmee" wrote:
You don't amuse me at all with your ignorant top posts. The vinegar
is a personal take. I can't understand why anyone would want to use
vinegar when they have access to lemon juice. The yolks v. whole eggs
is beyond serious dispute. Not my rules, common cooking rules. Go
ahead though, eat that sploogy raw egg white. Fucking nasty.

--Bryan
 
sorta like your temperment and foul mouth/typing, btw i don't care what you
think of my posting, i considered blocking you but you are far too
entertaining, with your upset and self delusional "betterness, I would eat
her eggwite mayo and have a nice conversation over your alledged perfect
food and be bored to death by your pompusness and perfection, Lee, still
laughing,
"Bryan" wrote in message
news:ee0c3363-1a9a-4308-b027-bb300f89f3e3@d19g2000yql.googlegroups.com...
On Mar 20, 5:31 pm, "Storrmmee" wrote:
You don't amuse me at all with your ignorant top posts. The vinegar
is a personal take. I can't understand why anyone would want to use
vinegar when they have access to lemon juice. The yolks v. whole eggs
is beyond serious dispute. Not my rules, common cooking rules. Go
ahead though, eat that sploogy raw egg white. Fucking nasty.

--Bryan
 
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 decided that they'd be good for
mis en place also. They are getting a lot of use.
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. and they
just use that stuff that comes out of a jar that has the word,I made
with my snazzy jazzy new immersion blender is
mayonnaise. Dang, homemade mayo is the best.




--
mian afi143
 
On Sun, 20 Mar 2011 13:48:47 -0700, Whirled Peas
wrote:


I experimented with it tonight. I made it the same way I make
mayonnaise, I just dumped it all in the blender jar and whirled away.

What I did is on my blog if you are interested.

http://www.kokoscornerblog.com/myco...ise-sauce-made-with-an-immersion-blender.html

or
http://tinyurl.com/46kg3sv

It was a fun experiment and I have some wonderful hollandaise as a
result.

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

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com
 
On 03/20/2011 09:42 PM, [email protected] wrote:


I am very interested in your results. Thank you for trying it and thank
you for your photo blog entry also.

As another way of saying thanks, here are some uses for Hollandaise that
I have been collecting for a while. Most are Benedicts, but not all.

--------------------- Snip Here --------------------------

20 Things to Make with Hollandaise


Classic Eggs Benedict: English muffin, browned ham, poached egg,
Hollandaise.

Country Style Eggs Benedict: Toasted cornbread, sausage pattie, poached
egg, Hollandaise.

Daisy Eggs: Toast, mounded with whipped egg white, yolk centered on top
and baked until set, Hollandaise with a sprig of parsley for the stem.

Eggs Bayou la Fourche: English muffin, Andouille, poached eggs, Hollandaise.

Eggs Benedict: English muffin, Canadian bacon, poached egg, Hollandaise.

Eggs Blackstone: English muffin, bacon, sliced tomato, poached egg,
Hollandaise.

Eggs Brownstone: English muffin, sausage patty, sliced tomato, poached
egg, Hollandaise.

Eggs Copenhagen: English muffin, lox, saut?ed onion, poached egg,
Hollandaise.

Eggs Ellen: Salmon filet, poached egg, Hollandaise.

Eggs Hussarde: English muffin, Canadian bacon, poached egg, Marchand de
Vin sauce, Hollandaise.

Eggs Portuguese: Pastry shells, saut?ed diced fresh tomatoes, parsley
and shallots, poached egg, Hollandaise.

Eggs Sardou: Creamed spinach, sliced artichoke hearts, poached egg,
Hollandaise.

Eggs Shannon: Creamed spinach, fried trout, poached egg, Hollandaise.

Eggs St. Charles: Fried trout, poached eggs, Hollandaise.

Hash and Hollandaise: Beef or Corned Beef Hash topped with Hollandaise.

Hash Brown Benedict: Hash browns, browned ham, steamed asparagus, egg
over easy, Hollandaise.

Jersey Eggs Benedict: Biscuits, Taylor Pork Roll, poached egg, Hollandaise.

Oysters Benedict: Canadian bacon, fried oysters, Hollandaise.

Poached Egg and Smoked Salmon (Eggs Brady): English muffin, crumbled dry
smoked salmon, poached egg, Hollandaise.

Shrimp Sardou: Creamed spinach, sliced artichoke hearts, spicy fried
shrimp, Hollandaise.

Southwestern Eggs Benedict: English muffin, chorizo sausage,
Southwestern salsa (includes corn and black beans), poached egg,
Hollandaise.

Notes:
These are all to be layered in the order given.

You can generally substitute Holland rusk or lightly toasted brioche for
English muffin.
 
On 03/20/2011 05:52 PM, Serene Vannoy wrote:
Thank you for that assurance. I was worried about the butter being too
cold, even if still liquid, on the assumption that it would need to
slightly cook the egg yolk in order to thicken the sauce. Sounds like
there's plenty emulsifier (lecithin?) in the egg yolk so you don't need
the added thickening. Or maybe too hot so it scrambles the egg. It
really helps to hear from someone who has done it before.

Some of the older recipes I found on the 'net (the ones that use a
double boiler, for instance) include all these fix-ups for what to do if
the sauce breaks, or is too thick or too thin or the egg scrambles. I
had the feeling that things would probably go wrong the first few times
until I got a feel for it. Sounds like this method is relatively fool-proof.
 
On Mar 22, 2:00?pm, Doug Freyburger wrote:

Now that I know that, I won't give *her* crap about it, but in
general, responses should follow what they are responding to. Stuff
that serves no use as context should be trimmed out. Easy.

--Bryan
 
since i can't trim i do endeavor, most of the time, to say enough so the
context is known by what i type if the post is longer than a few lines.

Lee
"Bryan" wrote in message
news:14b94637-d5ad-49fa-a7d9-d290f172c320@o21g2000prh.googlegroups.com...
On Mar 22, 2:00 pm, Doug Freyburger wrote:

Now that I know that, I won't give *her* crap about it, but in
general, responses should follow what they are responding to. Stuff
that serves no use as context should be trimmed out. Easy.

--Bryan
 
On Wed, 23 Mar 2011 07:17:49 -0700 (PDT), Kalmia
wrote:


Go to Target or one of the big box hardware stores. They carry
perfectly acceptable immersion blenders. Mine is an xx year old Braun
(so old that they hadn't thought about attachments yet) that just
keeps going and going and going. If the most you'll want to do with
your immersion blender is make mayonnaise, the $30 variety will be
just fine. It's basically a difference between 200 and 350 watts for
the price.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Bryan wrote:


You sure do go on and on with your comparison of egg whites to semen. Why is
that? Do you personally find them to have the same taste?

Bob
 
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