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Making Mayonnaise

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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2012 at 12:03
I'd like to change that recommendation slightly, however.  Almost never will you see a call for mayonnaise made without any mustard, and the mustard does help form and stabilize the emulsion, so you may as well make your life a little easier by using either some dry or prepared mustard (fine-ground, like Dijon) in your minimalist mayo.  Once you've achieved a satisfactory texture, it's easy to adjust acid, salt, amount of mustard, etc. without any real fear of breaking your mayonnaise.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2012 at 08:22
sounds like a plan ~ i will report on results, and thanks for the guidance ~ Thumbs Up
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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 23 May 2012 at 03:29
Another advocate of adding water at the outset.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2012 at 03:51
Buon Giorno Tas,
 
Firstly, I would only use really high quality Extra virgin olive oil, a Metal Bowl, and a big whisk ---
 
If it is too thin, it is because of the Lemon Juice and / or another liquid ...
 
Use less lemon juice ... Do it all real gradually yet with strong whisking ...
 
I only make mine with: ( I had posted two in Spain Section )
 
yolks
garlic
Evoo - 100% hojiblanca 
 
I do not add mustard or lemon juice to the mixing process --- one can do this after in a salad bowl and dress your lettuces in that ...
 
Kind regards,
Margaux.  
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 February 2013 at 16:06
Success!
 
My mayonnaise ambitions got put on the back burner for a a while, but while I had the day off today, I figured I would finally try Daikon's minimalist mayonnaise method, and it worked just as advertised.
 
Using a warm, dry mixing bowl and a decent whisk, I was able to finally get mayonnaise that looked just like I expected it to, but tasted much better - no breaking, no separating, no weird colours and no ruined mess. I also learned how components seem to interact, and grew to know what to expect when I added a squirt of lemon juice or a bit of canola oil.
 
When I got it where I wanted, I then added a little mustard powder, salt-n-pepper and a pinch of paprika. A few final drops of oil and lemon juice to get the consistency back in line, and I had some great-tasting mayonnaise.
 
Thanks for the advice, Daikon - my arm is about to fall off, but I managed to get it done! Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 February 2013 at 02:19
Congrats Ron...sometimes the old fashioned way is the best way.Thumbs Up
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 February 2013 at 04:06
Pleased to hear Tas. I personally do not care for mayo . I like ali oli in small doses ... Great on double Fried potatoes ... Or as dip for shrimp.
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