The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on August 26, 2008, 05:57:18 AM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x48212
Oh my.
kestrel91316 Donating Member (1000+ posts) Sun Aug-24-08 07:34 PM
Original message
I made homemade mayonnaise this afternoon.
About wore my arm out whisking in the first half of the oil by hand, lol. So I threw it into the cuisinart and let it do the rest in a few seconds.
I did one-egg mayo because it's just me and I don't NEED two cups of the stuff begging me to eat it in a week. I put, for some unfathomable reason, 1 1/2 tsp seasoned salt in it - well, that's what my recipe in the computer said, but I think that should be 1/2 tsp as it's VERY strong-tasting. But it made a nice tuna salad sammich for me.
One other problem is that it seems just a tad loose/runny, not as stiff as I remember from when I last made it years ago. Too much oil? Not enough oil? Any theories???
How about just buying a jar of mayonnaise at the grocery store?
It works perfectly fine for franksolich.
Warpy Donating Member (1000+ posts) Mon Aug-25-08 11:19 AM
Response to Original message
1. You might try making it with 2 egg yolks instead of whole egg. What holds the oil in suspension is lecithin, not albumen, and the yolk contains the lecithin.
Home made mayo is always runnier than the supermarket stuff. The supermarket stuff uses added pure lecithin as well as egg yolk to the point that egg yolk is barely given a polite introduction to the mixture instead of being its sole basis.
Pure lecithin can be purchased at health food stores and added to homemade mayo to give it a bit more body, but my own feeling that is if homemade mayo is runny, then it's supposed to be runny and the supermarket stuff is what is wrong.
kestrel91316 Donating Member (1000+ posts) Mon Aug-25-08 12:04 PM
Response to Reply #1
3. So, two egg yolks (no whites at all) instead of a whole egg?
I'll try that next time. No way I'm buying and adding lecithin. Yech. As bad as adding "dough conditioners" to my bread..........
Warpy Donating Member (1000+ posts) Mon Aug-25-08 01:02 PM
Response to Reply #3
4. Lecithin is useful stuff and I use it to grease bread pans instead of oil. I also use it to make a butter/milk/safflower oil suspension that remains spreadable in the fridge, tastes like butter, and drops the cost considerably.
But no, the few times I bother to make mayo, I just use the lecithin in the egg yolks.
Tangerine LaBamba Donating Member (1000+ posts) Mon Aug-25-08 11:29 AM
Response to Original message
2. You're used to all the stabilizers and other stuff they put in commercial mayonnaise, maybe?
But, was there a thunderstorm or any kind of rain threatening nearby? Mayonnaise won't bind properly if that's the case.
I always throw in a bit of fresh lemon juice and one whole egg, a cup and a half of olive oil and lots of raw garlic, so I end up with more of an aioli, but that's how I like it. 1-1/2 tsp of salt sounds like about 1/2 tsp too much to me.
lizerdbits Donating Member (1000+ posts) Mon Aug-25-08 08:37 PM
Response to Original message
5. How fast did you add the oil?
Mine is always pretty thick as long as the oil isn't added to quickly. I also used the mini food processor to avoid the arm pain. I've used 1 or 2 egg yolk recipes with the same results, but never used whites.
The recipes I've used also hold off on half the acid (lemon juice or vinegar or a combo) until half the oil is added. I've never tried adding it all at the beginning so I don't know if that would make a difference.