Well It's Condiment Night

I made some mayonnaise this evening, specifically to go into an onion dip recipe.

Goodness! If Hellman's tasted like this I'd have had a heart attack long ago.

Used the Joy of Cooking recipe, more or less.

Two yolks (pasteurized eggs)
1/2 c olive oil
lemon juice
wee bit of confectioner's sugar


lemon juice
vinegar
1/2 c macadamia nut oil

to go with the sweet potato fries he's baking. Not to mention the yummy burger he's cookin. Yum

Is it similar to making paste?

tomatoes. Yes, it can be time-consumiing to make from scratch, but the flavor is incomparable. I use the recipe found in the Ball Blue Book, IIRC.

care to share a little more instruction for those of us that have never considered making mayo? The ingredients sound right, but I would never have thought of confectioner's sugar--how much is a wee bit?

recipe called for 1/2 or 1/4 t.

There are a bunch of recipes online if you google 'home made mayonnaise.'

The trick is to not overwhelm the egg yolks by putting in too much of another ingredient at any time.

Here's a link to Alton Brown's recipe. He's the "food scientist" on the food network.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16262,00.html

And here's alink to a "kicked up" version
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16261,00.html

Good luck, oh, and have fun!

has just put a hit out on you....he has done that type of thing before and had to be talked out of it

:)

I think he's purposely ignoring this thread :)

It's all gone now, I used most in the dip I was making. There was just enough left over for two small sandwiches.

Next time I'm going to try it using whole eggs and not just yolks, I think. There are tons of variations up in the comments on Cooking for Engineers.

But if hear some really big, burly guy name Guido at your front door ...... duck

Hiya babe!

FYI, this makes an excellent base for salad dressings too. Yum!

I always hated mayo! Wouldn't use it for anything but deviled eggs and tunafish sandwiches.

I made a batch the other night, using my old, wee Cuisinart Jr. It worked perfectly - and saved me some time from standing on the kitchen floor.

Used most of the batch for deviled eggs and they came out most awesome.

I know the recipes I have seen always say to use it within about 3 days. Well, being as it's just me, I can't go through that much mayo in such a short time (well, actually, I COULD, but that's ANOTHER problem ). Can I maybe keep it a LITTLE longer, like a week or so? Or once I mix it into something, do I still have to eat up all that something within three days??

My gut instinct is that the three days is overcautious BS, because I handle my foods very safely, and know not to let this sit out at room temps AT ALL.

I guess I could always throw away any unused mayo, but I have ALWAYS hated to waste any food at all. And with food costs skyrocketing and people around the world facing the very real prospect of starvation, I just can't in good conscience knowingly make something that will go half to waste.......

refrigerated, in a jar. It occasionally separates, so I whisk it back into shape. The egg is the worrisome part: the oil acts somewhat as a preservative, but I check the appearance and smell before I use any of it.

I think that jar of store mayo in the fridge is gonna be my last!

But why not just halve the recipe and use 1 egg -> 1/2 cup oil?