77 replies to this topic

[lazyamerican]

I attempted and failed to make my first mayo last evening. It never thickened I used a chilled bowl, chilled egg yolk, and my whisk. Is there some measure of time that I can use to know if I have whisked the egg yolk long enough? It looked creamy to me, as the recipe said it should. I added other things as per instructions, and whisked 'til I dropped. Then I put the whole thin batch into my blender and blended it, until it started to smell like cooked eggs, but was still not thick! Once again, is there any indication of how long approximately this should take in the blender?
I'd like to try again tonight - any suggestions?

We had several failures before our first success. Allow me to tell you how we "discovered" what we were doing wrong.

Attempt 1: Egg was whisked in a bowl first then added to small food processor. The oil was added rather quickly (over about 1 minute) at a constant rate. It never thickened and looked quite nasty!

Attempt 2: We thought that perhaps the egg yolk was not beaten enough before the addition of oil, so the yolk was whipped for a long time first. However, we had the same result after same addition rate of the oil.

Attempt 3: Chilled all ingredients first, repeated attempt 2. Same result.

Attempt 4: At this point we thought that perhaps the food processor was mixing too aggressively, so we decided to try making it by hand in a bowl with a whisk. We added the oil extremely slowly: perhaps <1/4 tsp at a time and then whisked until it was visibly thickened. Once the thickening was started, we discovered that it was possible to add the oil much faster, perhaps as much as 1/4 cup at a time. After a short time of mixing by hand we switched to an emersion blender with a whisk attachment and had great success. I think that probably our initial conclusion that the food processor was too aggressive is incorrect, and that the addition rate of the oil is much more important.

From an ergonomics standpoint, we found that using a drinking glass and an emersion blender with the whisk attachment was the most effective way to do this. The glass was just slightly larger than the diameter of the whisk, so it was possible to churn the entire mixture easily. The speed and power of the blender seemed perfect for this task. We never really did get the food processor method to work properly, and the cleanup from this method was quite easy!

[MaggieB]

Lazyamerican-thanks for sharing the "if at first you don't succeed, try, try again" spotlight with me - I don't feel so alone now! Since embarking on this journey of mayonnaise, I'm thinking this may be the ideal time for me to purchase one of those stick blenders - as a matter of fact I did some online shopping this morning. Mayo is certainly possible by hand, but this looks like a really good excuse to buy another piece of equipment to me!

[Rebel Rose]

However, when I am giving out a recipe I prefer to advise people to use caution in storing homemade products.

Same here. I have always just used it up, and never had a problem, but I prefer to be cautious. In our household, everything gets eaten quickly.

Please talk about the difference between the yellow and black mustard seeds.

I haven't used black myself, but I have tried both brown and yellow, and I prefer the brown. It has a sweeter, nuttier flavor, and as my recipe has minimal processing and whole seeds, the brown seems to work better.

Success! Yay! Third time's the charm!
After 2 additional tries, I am now an experienced homemade mayonnaise maker!
*Takes a bow*
Next - aioli. Can't wait.

That's the spirit! You're a trooper!

[andiesenji]

I have found that small amounts, as in my recipe, work best when done by hand or in a small capacity blender. The trick is to add half the oil in a very thin stream or just a little at a time. If you have a problem with pouring it too rapidly, use a syrup dispenser or honey dispenser to better control how fast you add the oil.

One of my neighbors has a prosthesis on his left arm and he has trouble pouring with precision. He has one of the honey dispensers with a pushbutton on the top and he has wound a rubberband around the shaft so the button can only be pushed down just enough to allow a very thin stream of oil to be dispensed.

If you have a food processor that has a pusher with a small central hole, such as the Cusinart has, you can pour the oil into it, keeping a finger over the opening in the bottom and use that to dispense the oil, as before, adding only half to begin with.
After you have added half the oil, continue beating until the mixture is emulsified and thick. THEN add the rest of the oil.

I have a couple of vintage mayonnaise makers which are hand operated and work very well. I will post a photo when I get home this evening. There are also hand-cranked egg beaters, the ones with a flat bottom and "whirleygig" type blades, that were made specifically for mayonnaise and sauces. They actually are very efficient. Here is one offered on ebay.
Mayonnaise maker

However, when I make larger batches, using a minimum of 4 egg yolks, I make it in the blender, keeping the speed on low.
I have made one very large batch in a Cuisinart. It turned out okay but that was a rare occurrence.
I will try a small batch in my MiniPrep if I can find it and report on my success or failure.

Don't worry about the white spots on top of the mayonnaise after it has been chilled. Just stir before using and it will again look normal.

Edited by andiesenji, 16 June 2005 - 08:40 AM.

[andiesenji]

Please talk about the difference between the yellow and black mustard seeds.

Yellow or white mustard can be as hot as the black or brown.

The difference is that the black and brown have an additional pungency that adds to the overall flavor.
They can be used individually or in any combination.
Coleman's and other dry mustard available commercially are all made from "white" mustard.

The three types of mustard seeds are different sized with the black being the smallest, the brown the largest.
Last year I posted some photos in this thread.
Scroll down to post # 20.
There is a closeup photo of mustard seeds, all three varieties, freshly threshed and home grown.
If you want more information. Visit the Mustard Museum web site.Mt. Horeb Mustard Museum!

You can find all three types of whole mustard seed, at very reasonable prices, at Indian markets.

Edited by andiesenji, 16 June 2005 - 08:35 AM.

[MaggieB]

Just reporting in that the white spotted mayonnaise did not kill me and my family ...in fact it was delicious in the best (and maybe the only) macaroni salad I ever made! I used a Martha Stewart recipe that includes a bit of sour cream mixed in the mayo with the other usual ingredients.

[Mallet]

I was curious about the relatively short shelf life of the catsup (vs 3 years for canned mustard). Can you give it the canning treatment as well? How long will catsup last in this manner?

[...tm...]

Just reporting in that the white spotted mayonnaise did not kill me and my family

I've gotten white-spotted mayo before. If you covered it with plastic wrap and refrigerated it you probably just had some condensation (water) drip back down on your delicious mayo. That is what my white spots have been.

[andiesenji]

I was curious about the relatively short shelf life of the catsup (vs 3 years for canned mustard). Can you give it the canning treatment as well? How long will catsup last in this manner?

You may can catsup, just as you would any prepared food. However because of the high acid content, catsup, and other tomato products, such as marinara sauce, etc., will not keep as long because of the possibility of corrosion of the metal lids.
I rarely keep high acid foods longer than a year.
When I make sauerkraut, for instance, I make sure that it is discarded after a year.
With my marinara sauce, I check it when it nears a year, if I have any left. Usually it gets used up fairly quickly.

[MaggieB]

Yesterday morning before work I whipped up a lovely batch of aioli - it worked on the first try. YAY! Tasted alone it was quite....garlicky (not a bad thing, but a little intense, and the kids will never eat it). Last evening I used it on a Wolfgang Puck recipe - a marinated and baked and sliced chicken breast, provolone cheese, lettuce, tomato, and red onion on a crusty roll. On the sandwich the aioli was a completely different animal, not too intense at all, just yummy. I have a leftover sandwich in the fridge today, and I can smell it every time I open the door (and this is a good thing).
I'm ready to do chipotle mayo, but I'd like some suggestions for how to serve it before I make it. I'm really sensitive to the perishableness of these recipes, especially since I am in the middle of Serv Safe training right now, so before I whip up another raw egg, I want to have my plans in place. Thanks for any suggestions anyone has.

[Toliver]

I'm ready to do chipotle mayo, but I'd like some suggestions for how to serve it before I make it.

The first thing that came to my mind when I saw the recipe for chipotle mayo was using it in potato salad, deviled eggs, egg salad sandwiches...you know, the usual suspects when it comes to mayo but the chipotle mayo would add a kick to them.
I wonder how it would go with artichoke leaves? Hmmm...
There's a baked artichoke heart-cheddar cheese dip I usually make with diced jalapeños that uses a cup of mayo. Now I am thinking it might be interesting to use the chipotle mayo in the dip.
And aren't there veggie dips made with mayo and sour cream? This spicy mayo would give them an interesting slant.

[andiesenji]

I'm ready to do chipotle mayo, but I'd like some suggestions for how to serve it before I make it.

The first thing that came to my mind when I saw the recipe for chipotle mayo was using it in potato salad, deviled eggs, egg salad sandwiches...you know, the usual suspects when it comes to mayo but the chipotle mayo would add a kick to them.
I wonder how it would go with artichoke leaves? Hmmm...
There's a baked artichoke heart-cheddar cheese dip I usually make with diced jalapeños that uses a cup of mayo. Now I am thinking it might be interesting to use the chipotle mayo in the dip.
And aren't there veggie dips made with mayo and sour cream? This spicy mayo would give them an interesting slant.

Both the aioli and the chipotle mayo are great for dipping various things such as French fries, cauliflower, asparagus spears. Also cubes of various cheeses. Using a squeeze bottle, make a bunch of squiggles of the condiments on plates and place cheese cubes speared with picks on the plates. It is much neater this way than having people dip into dishes and it looks prettier.

I often make a batch for dipping little meat empanadas. Not a traditional thing, but very, very tasty.

The aioli can always be "diluted" if it is too strong. I like to mix it half and half with sour cream to top baked potatoes or fried potatoes (the "cottage" style, thin sliced and fried until crusty.)

Oh, one more thing. My housekeeper likes to roll provolone cheese with a thin slice of rye bread or pumpernickle and dip the "cigarette" (as she calls it) into the aioli or the spicy mayo.

Edited by andiesenji, 21 June 2005 - 02:58 PM.

[Rebel Rose]

I usually make the chipotle mayo for slow-roasted tenderloin sandwiches. I use sourdough buns, mustard, and the sun-dried tomato catsup, and serve them with a spicy au jus (just boxed beef broth, but with slivers of garlic and jalapeno floating in it). Quite the hit with cellar crews and winemakers during harvest days.

Then I keep using any chipotle mayo left as dips for artichokes, more sandwiches, in devilled eggs, and I've even used a spoonful as a base for a quick salad dressing.

[MaggieB]

Many thanks for all the good suggestions. I really feel sluggish about this condiment course - that Serv Safe stuff really cut into my leisure cooking time! Anyway, the course is over, (hope I passed), and I plan to do chipotle mayo tomorrow evening. I thought I'd serve it on the side of some quesadillas (chicken, cheese, maybe other stuff), a Mexican salad and Margueritas. Will report in after.

[jsolomon]

I live in a backwards area of the country (I've visited more backwards areas, though).

Where can one find a reliable source for high quality brown and black mustard seeds?

[Rebel Rose]

Many thanks for all the good suggestions. I really feel sluggish about this condiment course - that Serv Safe stuff really cut into my leisure cooking time! Anyway, the course is over, (hope I passed), and I plan to do chipotle mayo tomorrow evening. I thought I'd serve it on the side of some quesadillas (chicken, cheese, maybe other stuff), a Mexican salad and Margueritas. Will report in after.

You did great, Maggie! I hope your family enjoys the chipotle mayo. Let us know what they think.

I live in a backwards area of the country (I've visited more backwards areas, though).
Where can one find a reliable source for high quality brown and black mustard seeds?

Here's one: Penzey's Spices

[MaggieB]

I made the chipotle mayo this morning before work...and I must say, it did not taste great. Mostly just like oil with a little heat. Maybe I just don't like the oil I have, or maybe I bought some really inferior brand of chipotles in adobo (the only brand I could find, Goya, I think). I added more lemon juice, salt, pepper, and more adobo sauce, and put it in the fridge. I'm hoping the hours in the fridge help the flavors to intensify. I'm sure the Margueritas will help too!

Edited to say...Oops...Should I be spelling that Margarita?

Edited by MaggieB, 29 June 2005 - 11:15 AM.

[MaggieB]

I'm also thinking about adding cumin or cilantro tonight if it still tastes like oil.

I was just reading the Splendid Table Weeknight Kitchen newsletter and I see that next week's recipe is Grilled Vegetable Sandwiches with - you guessed it - chipotle mayonnaise! Small world. That's one of the reasons why I am trying this Basic Condiment Course - I have never used or tasted, to my knowledge, anything other than Hellman's. Talk about having your horizons broadened!

[andiesenji]

I'm also thinking about adding cumin or cilantro tonight if it still tastes like oil.

I was just reading the Splendid Table Weeknight Kitchen newsletter and I see that next week's recipe is Grilled Vegetable Sandwiches with - you guessed it - chipotle mayonnaise! Small world. That's one of the reasons why I am trying this Basic Condiment Course - I have never used or tasted, to my knowledge, anything other than Hellman's. Talk about having your horizons broadened!

Actually you can get an amazing range of flavors with the regular mayo by using a flavored vinegar or lime juice instead of the lemon juice. I meant to mention this in the intro but forgot.

The oil that you use should actually be rather neutral in flavor. An extra virgin olive oil would be too "green" or rather the taste would be too vegetal. A plain olive oil, lighter yellow in color or even a canola or other oil works much better. I sometimes use walnut oil but it has to be very, very fresh, it becomes rancid if not used soon after opening. I have also used avocado oil and grapeseed oil, both are very neutral.

When I make the spicier versions, with chipotles or other chiles, I first make the mayo using only 3/4 of the oil then blend the chiles into the remaining oil and only then do finish adding it to the mayo.
For my taste it is usually too spicy-hot to use straight so I cut it by mixing it half and half with sour cream.

Edited by andiesenji, 29 June 2005 - 11:04 AM.

[MaggieB]

Thanks Andiesenji-
I'll taste it when I get home and redo using your suggested method if I need to.

[snowangel]

I have to say that learning to make mayo has been terrific. When we go to our cabin up north, I hate hauling up a whole big jar of mayo, and I'm never sure if we're going to use it (yes, I know I could decant some into a smaller jar), but the kids and I had a lot of fun making it up there. This is a great project with kids.

[MaggieB]

Welcome to Maggie's World 'O Mayo...I've made 4 batches since last evening!

When I tasted the chipotle mayo (made in the morning, with EVOO) in the afternoon, it was awful. VERY bitter. I believe someone upthread said beating EVOO to death can result in this. I have definitely confirmed this fact. Into the disposal.

Second attempt - I knew after about 30 seconds of whisking that it was not going to work (gaining experience now ). It was split or separated, I can't quite remember the term, but someone upthread mentioned the term. Into the disposal.

Third attempt - used Andiesenji's tips - regular oil, lime juice, add the adobo into the oil, etc. The magic happened, and I had chipotle mayo.

About the time I got the margaritas and quesadillas made, in walked two hungry thirsty golfers. They were indeed delighted to see margaritas and quesadillas, and were overwhelmed by the simple deliciousness of the chipotle mayo. They ate all the quesadillas and got some Mexican frozen product out so they could have more mayo! So my three tries were definitely rewarded.

This morning I put together a terrine before work. The recipe called for a topping that featured mayo mixed with some other things, so I of course had to make homemade mayo again. The first try was clearly not going to work...into the disposal. Undaunted, I tried a second batch, and the magic happened. To this I added garlic, parsley, and fresh dill from the back yard. Wow. I can hardly wait for dinner tonight!


Things I have learned so far:
1) If at first you don't succeed, try again for heaven's sake. Eggs are cheap and it's a really quick process. Besides which, isn't that what learning is all about?
2) Likkered up husband is more appreciative of food.
3) Must learn to whisk left handed (doing all this manually is giving right arm and shoulder a bit too much of a workout).
4) Ask Santa for immersion blender (the turbo stick ensemble mentioned above) for Christmas

Edited by MaggieB, 30 June 2005 - 06:27 AM.

[Rebel Rose]

Things I have learned so far:
1) If at first you don't succeed, try again for heaven's sake. Eggs are cheap and it's a really quick process. Besides which, isn't that what learning is all about?
2) Likkered up husband is more appreciative of food.
3) Must learn to whisk left handed (doing all this manually is giving right arm and shoulder a bit too much of a workout).
4) Ask Santa for immersion blender (the turbo stick ensemble mentioned above) for Christmas

Thank you for sharing your learning points, Maggie! That's always important.

[MaggieB]

After a holiday weekend hiatus, saffron mayo has been made (successful on the first try!), and is chilling out in fridge pending tonight's dinner. I have a lovely beef roast in the crock pot...planning to shred/slice it for sandwiches, which provide a vehicle for the mayo. Will report in tomorrow on everybody's reaction.

[MaggieB]

Last evening's beef sandwiches with saffron mayo were delicious. The mayo was good and a beautiful color, but I think my favorite of this adventure so far has been the chipotle mayonnaise. Now, on to mustard!

[MaggieB]

What is viognier?

Edited to say, I see it is a white wine, I guess. Is it dry or sweet?

Edited by MaggieB, 08 July 2005 - 08:38 AM.

[andiesenji]

What is viognier?

Edited to say, I see it is a white wine, I guess. Is it dry or sweet?

Mostly dry but there have been some dessert wines made from this particular grape.
It is still fairly rare, or so I have been told, but is apparently becoming more popular.

This site has some more information Viognier info.

Edited by andiesenji, 08 July 2005 - 12:25 PM.

[MaggieB]

What a successful weekend it was! The saffron mayo gave repeat performances on leftover roast beef sandwiches, then got a new life mixed with cocktail sauce to dip some crab appetizers in...it was really tasty. I think I read to do that somewhere on eGullet.
I also whipped up a batch of ketchup - the flavor is good, if a bit "skunky". I think it may have been the influence of the sun dried tomatoes. I also made homemade french fries for the first time, to give the homemade ketchup a proper tasting session!
I also remembered to look for viognier at the liquor store, and was pleasantly surprised to find 3 varieties available. Mustard saga begins tonight. I bought my mustard seeds at an Amish bulk food grocery, so they wouldn't be so expensive.
I sure am having fun!

[andiesenji]

Maggie, You are an inspiration!

[MaggieB]

My mustard seeds are soaking, even as we speak. I'm pleased to see that canning is an option for this mustard - maybe if it's really great it can become part of my holiday gift giving! I enjoy canning, and my husband built me really neat shelves under the steps to display all the beautiful canned goods.
Trying to use an avatar for the first time - hope it works!

Edited to say... the avatar worked...can you tell what it is?

Edited by MaggieB, 13 July 2005 - 05:56 AM.