Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Fats, Oils, Sauces, Sweets and Condiments
  New Posts New Posts RSS Feed - Making Mayonnaise
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Making Mayonnaise

 Post Reply Post Reply Page  123>
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Making Mayonnaise
    Posted: 03 September 2011 at 14:28
Now that we're out of the very nice Seidner's Mayonnaise that Dave sent to us, I thought I would try making my own. Naturally, I turned to my FOTW resource....
 
From Fime/Life's Foods of the world - The Cooking of Provincial France, 1968:

Quote Sauce Mayonnaise

To make about 2 cups:

3 egg yolks, at room temperature

1 to 3 teaspoons lemon juice or wine vinegar

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 and 1/2 cups olive oil or vegetable or a combination of both

2 Tablespoons boiling water (optional)

 

Warm a large mixing bowl in hot water. Dry it quickly but thoroughly, and drop the egg yolks into it. With a wire whisk, rotary or electric beater, beat the yolks vigorously for about 2 minutes or until they thicken and cling to the whisk or beater. Add a teaspoon of the lemon juice or vinegar and the dry mustard, salt and pepper. Then beat in the oil, 1/2 teaspoon at a time; make sure each addition is absorbed before adding more. By the time 1/2 cup of the oil has been beaten in, the sauce should be like thick cream. Add the rest of the oil by teaspoonfuls, beating constantly. Taste and season with lemon juice, salt and pepper if necessary. To make the mayonnaise creamier and lessen the danger of separating, beat in the boiling water, 1 tablespoon at a time. Keep the mayonnaise in the refrigerator, tightly covered, until ready to use. For mayonnaise aux fines herbes, add two tablespoons finely chopped parsley and 1 tablespoon each of finely cut fresh chives and fresh tarragon.

 
I'll be trying this sometime on this holiday weekend - wish me luck!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 986
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2011 at 20:14
Good luck!

Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2011 at 22:20
lol - luck wasn't so good today. i thought i followed all directions but something went wrong. i ended up with something that tasted wonderful but was way too thin/runny, rather than "gloopy" like mayonnaise. the flavours, however, were absolutely spot on!
 
i think that the stand mixer i used didn't do the job very well, but am not sure. will use a wand blender the next time.
 
more to come!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 986
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 07:34
Could you use it for a salad dressing?
(And it does says "Sauce Mayonnaise." Maybe it's supposed to be liquid?)
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 11:22
i think it can still be a salad dressing - overnight i see that the components separated but the can be shaken back together!
 
as for the sauce, judging by similar recipes i've seen, it's definitely supposed to be thick and emulsified. i think i simply executed it badly. lesson learned!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 11:53
a friend recommended this link, which includes some preparation notes:
 
the recipe in the link is proportionally similar to the one in my opening post, so either recipe should work, if prepared correctly.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3340
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 15:13
Next time try it in the blender Ron....always comes out great when I do it that way.
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2011 at 15:31
thanks dave - i will!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3340
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 September 2011 at 04:22
Ron....here is the blender recipe I use ....it comes out great.
Don't be afraid to add a bit of cayenne if you want to.

Mayonnaise

   2 egg yolks, room temperature
   2 tablespoons freshly squeezed lemon juice
   1 tablespoon prepared mustard
   1 pinch salt
   1 cup extra virgin olive oil


Blend the egg yolks, lemon juice & mustard on hi-speed until well mixed.
Slowly drizzle in the olive oil while running the blender on medium speed.
Salt to taste & give it a quick whirl to incorporate.
Voila – mayonnaise!
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2011 at 10:25
going to try this one again this weekend, using my wand blender and a deeper bowl. i think the stand mixer, combined with the shallow, wide bowl it uses, hampered my efforts a little with this.
 
wish me luck ~ pix to follow!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2011 at 20:12
well, i'm definitely doing something wrong. this attempt turned out better, but there were still a lot of problems and the end result was not right. one thing i learned was that it is critical for all components to be room temperature. i was able to do that this time, and this kept the project from being a complete disaster. things seemed to go well until about halfway through, but by the end, the oil wasn't incorporating into the mayonnaise. it did end up separating again, but this time it seems like the top "half" might be usable, although i must stress that even that isn't like mayonnaise in texture/viscocity.
 
i suspect that the egg yolks i am using might not be "big" enough, or that the recipe might call for too much oil, but i am not sure. i tried adding another two egg yolks after thinking of this, but it seems to have done no good. the only other factor i can think of is that i am using all olive oil for this, but as far as i know, that is not a problem.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 986
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2011 at 20:30
Could a tiny bit of egg white have gotten in?
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2011 at 20:38
hi, melissa -
 
i have been pretty careful to separate the yolks from the whites as thoroughly as possible, but it is possible thst i'm leaving a little behind. i don't see any frothingor anything, so i think it's ok, but this is new territory for me, so i'm not sure. Cry
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 986
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2011 at 21:11
I've never tried it, so that was the only thing I could think of. Would the temperature of the bowl matter?
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2011 at 12:03
Melissa, you might be on to something ~ my first "real" job was at the Hotel St. Cloud in Cañon City, Colorado. I worked in the kitchen there, and we made home-made hollandaise sauce. I only made it a couple of times, but one thing i defintiely remember was that it had to be made while whisking over another large bowl filled with boiling water, to keep the bowl heated. perhaps it is the same here.
 
One thing about this last attempt, it did seem to go fairly well, up to a point where the oil stopped getting assimilated into emulsion. too much oil (or too much olive oil?) or somethng with the egg yolks might be the cause, or perhaps temperature could be as well, since things are rather chilly up here these days.  To be honest, I don't know. The other wrinkle is that I never did get the "gloppy" texture that is associated with mayonnaise. I expected it to be much more yellow, due to the olive oil, but the texture, as far as I know, should be very close to store-bought, I would think. This stuff that i get is more like a thick, creamy sauce - maybe that is the way it is supposed to be?
 
It sure tasted good, though ~ 
 
The next time I try it, I will see about using a different oil, larger egg yolks (or maybe one extra) and keeping the bowl heated....we'll see!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 986
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 14 October 2011 at 16:06
Thick and creamy sounds ok to me.
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 803
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2011 at 11:09
Sounds like you're having a problem with the emulsification. While I've never tried making my own, it's on my list of things to make.

Might want to watch this video for some tips:
http://www.youtube.com/watch?v=6bKya9uMHYs

It gets good right about 7 minutes in, but the whole thing is good.

And here's part 2 if you want to watch
http://www.youtube.com/watch?v=-gtTWkyIu3A&feature=related
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2011 at 11:14
hey, mike - i'll be giving this another try here on our next payday (want to buy all-fresh ingredients), and will see what the video has to say ~ will get it right sooner or later!
 
thanks for posting the video - it's sure to be helpful!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 803
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2011 at 11:19
It definitely says that the fresher the eggs the better, so that may have something to do with it.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 October 2011 at 11:24
one good thing is that i do have access to eggs that are darn-near straight out of the chicken, so i'll make sure to get them nest time - also, rather than bottled lemon juice, i'll try fresh-squeezed and see if that helps.
 
as for the oil, i like the idea of using all olive oil, but it seems that hasn't been working, so maybe i'll try a hlaf-olive-oil blend. not sure what to use, for the other half, though. canola doesn't seem right. maybe grapeseed?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  123>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.093 seconds.