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Making Mayonnaise |
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Daikon 
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Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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 Posted: 16 March 2012 at 17:53 |
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Various mixers, blenders, food processors, etc. can be made to work, but I'm of the old-school opinion that you should really learn how to do it by hand first. Hands-on, face in the bowl, and your own sweat invested tends to lead to better-learned lessons that you can then apply to machine-assisted techniques.
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 16 March 2012 at 17:59 |
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You get no argument from me on that, Daikon. And, frankly, I'd prefer making it by hand, if I were still able to.
My point was simply that it takes a lot more whisking to make mayo than most people are aware. And that the oil needs to be added very slowly, whether making the mayo by hand or machine.
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Daikon
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Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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Posted: 16 March 2012 at 18:48 |
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Yup. Have you ever come across something like Ruhlman's comment, linked above, that insufficient water can lead to early failure of the emulsion? I can't say that I have seen that before, nor have I seen a solid explanation of the science for why that would be the case, but maybe a few more drops of water or acid at the beginning would help (or wouldn't hurt.)
If you want to geek-out on mayo, here's a pretty good resource: http://foodsci.wisc.edu/courses/fs532/01mayonnaise.html Among many interesting components of that lab manual discussion is this particular note:
It is definitely possible to achieve an emulsion with a fresh egg yolk and without mustard, but it probably won't be stable for days without the mustard.... Another interesting bit: hard water can make the emulsion unstable. |
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 17 March 2012 at 03:32 |
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Have you ever come across something like Ruhlman's comment, linked above, that insufficient water can lead to early failure of the emulsion?
I must have missed that. Only comment I picked up on about water was using it to thin the mayo if it was too thick.
Normally I have a lot of respect for Ruhlman. But I don't understand either of these statements.
There must be some science behind the one you quote, but I can't guess what it is. My recipe doesn't use any water. I make Eric Ripert's truffled aioli quite often, and it doesn't use any water either.
Patterson, in his Sauces, does not include water. Listed as ingredients for traditional mayonnaise are egg yolks, mustard, salt, white pepper, wine vinegar or lemon juice, and safflower oil. And he stresses the traditional ratio of one cup oil to one egg yolk.
BTW, Patterson also says a broken mayonnaise can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. Basically, you use the broken sauce as if it were oil. I have no idea if this is true or not. But Patterson also says that mayo will not hold in the fridge overnight without separating, and I know that's not true.
As to the other, I can't imagine mayo that is too thick, nor any reason to thin it. A true aioli is thin, compared to mayo. But if that's what you want, you make one. Many people think an aioli is merely garlic-flavored mayo, but such is not the case. A true aioli is a beaten (as opposed to whipped) emulsion, and will never achieve the fluffyness of mayo.
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 17 March 2012 at 03:33 |
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In Spain, making home made Mayonnaise and home made Garlic Ali Oli is very common ... So, here are my traditional Spanish recipes for the two types ... and some tips:
TRADITIONAL HOME MADE MAYONNAISE
* LARGE METAL BOWL ONLY
* A STURDY LARGE WHISK
2 egg yolks
a pinch of regular salt ( do not use sea salt or kosher salt ) ( *** and ur spices )
16. fl. oz. high quality extra virgin olive oil ( if you can obtain a Green variety Spanish one like Hojiblanca 100% or Arbequina 100% from BORGES ( they import to USA ), this is even the better )
1 tablespoon fresh lemon juice from the citrus fruit
1) beat the yolks in a metal bowl only until creamy and add pinch of salt to mixture ( and ur spices )
2) very slowly, drizzle and pour to incorporate olive oil, whisking at a quick beat by hand constantly until thick ( do not use a food processor or electric mixer ) AND ONLY MIX IN 1 DIRECTION
3) when it is not possible to add more of the olive oil, you shall notice that it floats on surface and does not combine
4) add the lemon juice to taste and Bottle this concoction in refrigerator overnight or 48 hours
5) then, it shall be perfect mayonnaise
TRADITIONAL SPANISH ALI OLI
**** a large metal bowl
*** a sturdy good brand whisk
*** a mortar
*** a pestle
4 large garlic cloves
5 fl. oz. E.V. Olive Oil
1 tsp. salt ( do not use sea salt or kosher salt )
1) in mortar, crush and smash the garlic cloves with salt to form a thick thick paste
2) add the E.V. olive oil a few drizzles at a time and very slowly and WHISK ONLY IN 1 DIRECTION
3) continue whisking until a creamy white ivory emulsion forms
4) when this is achieved, do NOT add any more olive oil
5) the garlic has reached its capacity to emulsify
6) continuing shall cause the the Ali Oli to break up and separate
Best of luck with this and keep me posted.
I make my own all the time, and if you follow this, you should succeed !
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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ChrisFlanders
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Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Posted: 17 March 2012 at 06:08 |
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How to make a fantastic mayo in... 15 seconds; You will not believe how easy it is to make a fantastic white, dense and tasty mayo. I'm very convinced you will not find a better commercial mayo! Must-haves; a narrow mixing container (use the one that came with your hand-mixer) and yes, a hand-mixer or whatever you call that thing. Break 1 whole egg (yolk + white) in the container, add 2 generous teaspoons of Dijon-style mustard, pinch of salt and pepper and 1 tbsp of white vinegar. I use my simple to make tarragon vinegar. Gently add around 300 ml oil. I use sunflower, any other oil works fine too, as long as it's no motoroil or other industrial types. (300 ml oil should be around 1/3 of a quarter??). VERY IMPORTANT; plunge the mixer in but do not start it until it's at the bottom and the blades are in contact with the egg. Now start the mixer but do NOT move the mixer until you feel that the emulsion (mayo) starts to form. This will only take around 5 seconds. Then very gently move the mixer up and down. The whole mixing takes no longer than... 15 seconds! Taste for seasoning. I always add another tbsp of tarragon vinegar. You could use lemon juice instead. Your mayonnaise should look like this;
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 19 March 2012 at 03:19 |
34 ml is equal to 1 US fluid ounce Chris, so it would be just under 9 ounces or a little over 1 cup.
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Go ahead...play with your food!
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 19 March 2012 at 05:28 |
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.....or a little over 1 cup.
Putting it right on the rule-of-thumb of one cup oil for each egg.
edited to reflect the fact that "egg" is spelled with two gs
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 19 March 2012 at 08:21 |
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say, everyone ~ thak you for so many great replies - lots of useful food for thought here. daikon's suggestion appeals to me, as a great way to get down into some fundamentals. i think i will begin with that, and then progress my way up from there. chris, margi and brook, thanks to all of you for putting things into perspective for me as well. with so many good comments, i believe i can bring this into focus a bit.
we'll see what happens!
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Daikon
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Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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Posted: 19 March 2012 at 12:03 |
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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.
Here's another advocate of adding water at the outset. |
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TasunkaWitko
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Posted: 18 February 2013 at 16:06 |
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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!
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Hoser
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Posted: 19 February 2013 at 02:19 |
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Congrats Ron...sometimes the old fashioned way is the best way.
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Go ahead...play with your food!
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Indeed, with this consideration in mind, it is probable that the only reason that a stable mayonnaise emulsion is possible is due to the presence of the mustard. The mustard presumably operates as a finely-divided solid in stabilization of the mixture.