Thread: Homemade Mayonnaise

koko wrote:

> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.

I have no idea why, but I have much better luck making mayo in the food
processor (or even by hand) than I do with the immersion blender.

The stuff is so fat-laden that I only make it once or twice a year, and
that's usually for BLTs in the summer.

Do you have a specific planned use for the mayo?

Bob

On 03/19/2011 07:01 PM, [email protected] wrote:
>
> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.
>
> Recipe and photos on my blog if you are interested.
> http://www.kokoscornerblog.com/mycor...aise.html#more
>
> or
> http://tinyurl.com/4r8enp7

Lovely! Do you hang the blender, or does it have a rack or something?
The one thing I disliked about the Kitchenaid one 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 clicked over, and I LOVE the tasting dishes you got at Pier 1. Not
sure how I missed that post.

Serene

--
http://www.momfoodproject.com

On Sat, 19 Mar 2011 19:14:04 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>koko wrote:
>
>> The first thing I made with my snazzy jazzy new immersion blender is
>> mayonnaise. Dang, homemade mayo is the best.
>
>I have no idea why, but I have much better luck making mayo in the food
>processor (or even by hand) than I do with the immersion blender.
>
>The stuff is so fat-laden that I only make it once or twice a year, and
>that's usually for BLTs in the summer.
>
>Do you have a specific planned use for the mayo?
>
>Bob
>
I was making tartar sauce.

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

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sat, 19 Mar 2011 19:44:06 -0700, Serene Vannoy
<[email protected]> wrote:

>On 03/19/2011 07:01 PM, [email protected] wrote:
>>
>> The first thing I made with my snazzy jazzy new immersion blender is
>> mayonnaise. Dang, homemade mayo is the best.
>>
>> Recipe and photos on my blog if you are interested.
>> http://www.kokoscornerblog.com/mycor...aise.html#more
>>
>> or
>> http://tinyurl.com/4r8enp7
>
>Lovely! Do you hang the blender, or does it have a rack or something?
>The one thing I disliked about the Kitchenaid one 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.
It sits in the corner behind the mixer. The attachments are tucked
away in the cupboard right beneath it.

>
>I clicked over, and I LOVE the tasting dishes you got at Pier 1. Not
>sure how I missed that post.
>
>Serene

Thank you, I couldn't resist them. I decided that they'd be good for
mis en place also. They are getting a lot of use.

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

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
> koko wrote:
>
>> The first thing I made with my snazzy jazzy new immersion blender is>>
>> mayonnaise. Dang, homemade mayo is the best.
>
> I have no idea why, but I have much better luck making mayo in the food
> processor (or even by hand) than I do with the immersion blender.
>
> The stuff is so fat-laden that I only make it once or twice a year, and
> that's usually for BLTs in the summer.

Are you saying that mayonnaise made 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.

On Mar 19, 9:01*pm, k...@letscook.com wrote:
> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.
>
A lot of folks here think that making it is too much trouble, and they
just use that stuff that comes out of a jar that has the word,
"Mayonnaise" on the label.
>
> koko

-Bryan

On Mar 20, 3:44*am, "Giusi" <decob...@gmail.com> wrote:
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
>
> > koko wrote:
>
> >> The first thing I made with my snazzy jazzy new immersion blender is>>
> >> mayonnaise. Dang, homemade mayo is the best.
>
> > I have no idea why, but I have much better luck making mayo in the food
> > processor (or even by hand) than I do with the immersion blender.
>
> > The stuff is so fat-laden that I only make it once or twice a year, and
> > that's usually for BLTs in the summer.
>
> Are you saying that mayonnaise made 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.

Hers is not "one of the master sauces," as it is jizzed up with egg
whites.

--Bryan

Giusi wrote:

>>> The first thing I made with my snazzy jazzy new immersion blender is
>>> mayonnaise. Dang, homemade mayo is the best.
>>
>> I have no idea why, but I have much better luck making mayo in the food
>> processor (or even by hand) than I do with the immersion blender.
>>
>> The stuff is so fat-laden that I only make it once or twice a year, and
>> that's usually for BLTs in the summer.
>
> Are you saying that mayonnaise made 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.

I mean I rarely make homemade mayonnaise (or consume mayonnaise at all)
because of its high fat content. Doesn't mean I don't love the stuff. I'm
pretty sure that the fat content of mayonnaise made using a whisk is
identical to that made using an immersion blender.

Bob

On 3/19/2011 10:01 PM, [email protected] wrote:
>
> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.
>
> Recipe and photos on my blog if you are interested.
> http://www.kokoscornerblog.com/mycor...aise.html#more
>
> or
> http://tinyurl.com/4r8enp7
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com
When we got our 1st food processor we started making our own Mayo.
This would guarantee that it had the type of oil (corn) that would
not cause allergy problems with one of the kids. Commercial Mayo
usually says something like, "may contain one or more of the
following" oils. But when we discovered there was not allergy to
corn, we bought a jar of Mayo. The kids went, yuk! So, even today,
as empty nesters, we still make our own Mayo. We use the original
recipe that came with our 1st Sunbeam processor. Here's the recipe:
In processor put
1 egg
1 Tablespoon white vinegar
1 Tablespoon lemon juice
1/2 teaspoon each salt, sugar, and dry mustard
Start processor and slowly add 1 1/4 canola oil and run until creamy
Spatula down sides and run again to mix. Mmmmmmmmmmmmmmm. Lasts a
long time in a covered jar in the fridge although some might say a
week. But I know we have had a jar in the fridge for a month or more.

[email protected] wrote:
> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.
>
> Recipe and photos on my blog if you are interested.
> http://www.kokoscornerblog.com/mycor...aise.html#more
>
> or
> http://tinyurl.com/4r8enp7
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com

I gather it's a snap.

You remind me... I just got a French cookbook for young kids that
was listed on craigslist. Among other things, they are (or were
om the 60s) learning to make mayonnaise, fresh pasta and various
other things that most adults don't make in other countries. I
thought that was very interesting.

--
Jean B.

On Sun, 20 Mar 2011 02:30:49 -0700 (PDT), Bryan
<[email protected]> wrote:

> On Mar 19, 9:01*pm, k...@letscook.com wrote:
> > The first thing I made with my snazzy jazzy new immersion blender is
> > mayonnaise. Dang, homemade mayo is the best.
> >
> A lot of folks here think that making it is too much trouble, and they
> just use that stuff that comes out of a jar that has the word,
> "Mayonnaise" on the label.
> >

Who in this day and age is going to make a batch of mayonnaise just so
they can spread a teaspoon's worth on a sandwich? The blender method
is no trouble, but nobody in their right mind wants to waste decent
food either. I don't make mayonnaise, but I'll make aioli to have as
a side with dinner and then as salad dressing the following day.
Usually it accompanies salmon. Salmon as the main attraction on the
plate, then leftovers become salmon pasta salad the following day. I
use up all the *small* batch I made before it spoils and there's
nothing left to throw out.

--

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

sf <[email protected]> wrote:

>> > The first thing I made with my snazzy jazzy new immersion blender
is
>> > mayonnaise. Dang, homemade mayo is the best.
>> >
>> A lot of folks here think that making it is too much trouble, and
they
>> just use that stuff that comes out of a jar that has the word,
>> "Mayonnaise" on the label.
>> >
>
> Who in this day and age is going to make a batch of mayonnaise just so
> they can spread a teaspoon's worth on a sandwich?


sf,

LOLOL!!!

Great!

Best,

Andy

sf wrote:
>Bwrrrryan wrote:
>
>> k...@letscook.com wrote:
>> > The first thing I made with my snazzy jazzy new immersion blender is
>> > mayonnaise. Dang, homemade mayo is the best.
>> >
>> A lot of folks here think that making it is too much trouble, and they
>> just use that stuff that comes out of a jar that has the word,
>> "Mayonnaise" on the label.
>> >
>
>Who in this day and age is going to make a batch of mayonnaise just so
>they can spread a teaspoon's worth on a sandwich?

Bwrrrryan makes a sandwich differently. LOL

On 03/19/2011 07:01 PM, [email protected] wrote:
>
> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.
>
Warning! Slight thread drift.

It seems to me like there's a lot of similarities between the
ingredients for mayonnaise and those for Hollandaise Sauce. They both
have egg (or just the yolk), oil (or melted butter) and liquid (often
lemon juice). Both are then emulsified. Would a stick blender work for
making Hollandaise without the drizzling-melted-butter step?

On Mar 20, 9:58*am, Art Todesco <actode...@yahoo.com> wrote:
> On 3/19/2011 10:01 PM, k...@letscook.com wrote:
>
>
>
>
>
>
>
>
>
> > The first thing I made with my snazzy jazzy new immersion blender is
> > mayonnaise. Dang, homemade mayo is the best.
>
> > Recipe and photos on my blog if you are interested.
> >http://www.kokoscornerblog.com/mycor...e-mayonnaise.h...
>
> > or
> >http://tinyurl.com/4r8enp7
>
> > koko
> > --
> > Food is our common ground, a universal experience
> > * * * * * * * * * * * * * * * * * ** *James Beard
>
> >www.kokoscornerblog.com* * * *
>
> > Natural Watkins Spices
> >www.apinchofspices.com
>
> When we got our 1st food processor we started making our own Mayo.
> This would guarantee that it had the type of oil (corn) that would
> not cause allergy problems with one of the kids. *Commercial Mayo
> usually says something like, "may contain one or more of the
> following" oils. *But when we discovered there was not allergy to
> corn, we bought a jar of Mayo. *The kids went, yuk! *So, even today,
> as empty nesters, we still make our own Mayo. *We use the original
> recipe that came with our 1st Sunbeam processor. *Here's the recipe:
> In processor put
> 1 egg
> 1 Tablespoon white vinegar
> 1 Tablespoon lemon juice
> 1/2 teaspoon each salt, sugar, and dry mustard
> Start processor and slowly add 1 1/4 canola oil and run until creamy
> Spatula down sides and run again to mix. *Mmmmmmmmmmmmmmm. *Lasts a
> long time in a covered jar in the fridge although some might say a
> week. *But I know we have had a jar in the fridge for a month or more.

Egg WHITE does NOT belong in mayo, PERIOD. Vinegar doesn't either for
that matter, but putting egg whites in is disgusting.

--Bryan

On Mar 20, 3:48*pm, Whirled Peas <ft...@fog42gy.42net> wrote:
> On 03/19/2011 07:01 PM, k...@letscook.com wrote:
>
> > The first thing I made with my snazzy jazzy new immersion blender is
> > mayonnaise. Dang, homemade mayo is the best.
>
> Warning! Slight thread drift.
>
> It seems to me like there's a lot of similarities between the
> ingredients for mayonnaise and those for Hollandaise Sauce. They both
> have egg (or just the yolk), oil (or melted butter) and liquid (often
> lemon juice). Both are then emulsified. Would a stick blender work for
> making Hollandaise without the drizzling-melted-butter step?

I'm just guessing, but I bet it would if the egg YOLK and lemon juice
were warm enough.

--Bryan

On Sun, 20 Mar 2011 13:48:47 -0700, Whirled Peas <[email protected]>
wrote:

>On 03/19/2011 07:01 PM, [email protected] wrote:
>>
>> The first thing I made with my snazzy jazzy new immersion blender is
>> mayonnaise. Dang, homemade mayo is the best.
>>
>Warning! Slight thread drift.
>
>It seems to me like there's a lot of similarities between the
>ingredients for mayonnaise and those for Hollandaise Sauce. They both
>have egg (or just the yolk), oil (or melted butter) and liquid (often
>lemon juice). Both are then emulsified. Would a stick blender work for
>making Hollandaise without the drizzling-melted-butter step?

That would be an interesting experiment. I think I'll try it later
today.

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

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

you crack me up with all of your food rules, Lee
"Bryan" <[email protected]> wrote in message
news:[email protected]...
On Mar 20, 9:58 am, Art Todesco <actode...@yahoo.com> wrote:
> On 3/19/2011 10:01 PM, k...@letscook.com wrote:
>
>
>
>
>
>
>
>
>
> > The first thing I made with my snazzy jazzy new immersion blender is
> > mayonnaise. Dang, homemade mayo is the best.
>
> > Recipe and photos on my blog if you are interested.
> >http://www.kokoscornerblog.com/mycor...e-mayonnaise.h...
>
> > or
> >http://tinyurl.com/4r8enp7
>
> > koko
> > --
> > Food is our common ground, a universal experience
> > James Beard
>
> >www.kokoscornerblog.com
>
> > Natural Watkins Spices
> >www.apinchofspices.com
>
> When we got our 1st food processor we started making our own Mayo.
> This would guarantee that it had the type of oil (corn) that would
> not cause allergy problems with one of the kids. Commercial Mayo
> usually says something like, "may contain one or more of the
> following" oils. But when we discovered there was not allergy to
> corn, we bought a jar of Mayo. The kids went, yuk! So, even today,
> as empty nesters, we still make our own Mayo. We use the original
> recipe that came with our 1st Sunbeam processor. Here's the recipe:
> In processor put
> 1 egg
> 1 Tablespoon white vinegar
> 1 Tablespoon lemon juice
> 1/2 teaspoon each salt, sugar, and dry mustard
> Start processor and slowly add 1 1/4 canola oil and run until creamy
> Spatula down sides and run again to mix. Mmmmmmmmmmmmmmm. Lasts a
> long time in a covered jar in the fridge although some might say a
> week. But I know we have had a jar in the fridge for a month or more.

Egg WHITE does NOT belong in mayo, PERIOD. Vinegar doesn't either for
that matter, but putting egg whites in is disgusting.

--Bryan

On 3/19/2011 4:01 PM, [email protected] wrote:
>
> The first thing I made with my snazzy jazzy new immersion blender is
> mayonnaise. Dang, homemade mayo is the best.
>
> Recipe and photos on my blog if you are interested.
> http://www.kokoscornerblog.com/mycor...aise.html#more
>
> or
> http://tinyurl.com/4r8enp7
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com

I used to make my own mayo, first in a blender and then with a hand
blender - it's fun! My run-in with the old gypsy lady caused her to cast
her evil eye and now mayonnaise will not set up for me. I guess as far
as gypsy curses goes, it could have been worse.