Homemade Mayonnaise: Science, Techniques, Troubleshooting, Storage

[Ozcook]

Has anyone tried making milk mayonaise? It seems like an interesting variation.

I regularly make this mayo as it is safer for kids lunchboxes than egg mayo. It is made with a stick blender.

Add to the blender container (the tall one that came with the stick blender):

80ml milk

1 tsp Dijon

1/4 tsp salt

1/8 tsp sugar

1 tsp lemon/lime juice

(I usually omit the small clove garlic but if I add it I pre-cook it in the microwave first to get rid of the raw taste)

Blend until very smooth on low speed.

Stop the blender. Add your 180 mls of oil. I usually add 120 ml of light olive oil and 60 ml of regular.

The oil will float on top of the milk mixture. With the stick blender standing on the bottom of the container, start blending on low speed. After about 15-20 seconds, slowly raise the blender towards the surface. The oil will be incorporated. If necessary dunk the stick blender a couple of times. You should now have smooth creamy mayo.

The strength of flavour is entirely up to the maker. You can add herbs, EVOO, whatever.

[Mjx]

I regularly make this mayo as it is safer for kids lunchboxes than egg mayo. It is made with a stick blender.

. . . .

Just curious; are pasteurized eggs (yolks, whites, whole) just a Danish thing?

I've never thought to actively look for these when I've been in shops in various countries, but in Denmark, pretty much any time raw eggs are required, most people reach for pasteurized, which are found in every supermarket.

By the way, I'm trying to figure out how to make a tiny, one or two serving batch of mayonnaise. Anyone pull this off?

[Ozcook]

By the way, I'm trying to figure out how to make a tiny, one or two serving batch of mayonnaise. Anyone pull this off?

270 mls is as low as I have tried. Whatever isn't used goes into the refrigerator and is good for at least 5 days (but it is usually consumed before then).

BTW, I have never seen pasteurized eggs in a supermarket in Australia, (if you mean not powdered, not frozen).

Edited March 11, 2013 by Ozcook (log)

[tim]

A tiny batch of mayo requires only a tiny blender.

It is easy to pasteurize eggs at home.

[mm84321]

You can also make mayonnaise with a whisk. Works quite well with small or large quantities.

[Smithy]

I regularly make this mayo as it is safer for kids lunchboxes than egg mayo. It is made with a stick blender.

. . . .

Just curious; are pasteurized eggs (yolks, whites, whole) just a Danish thing?

I've never thought to actively look for these when I've been in shops in various countries, but in Denmark, pretty much any time raw eggs are required, most people reach for pasteurized, which are found in every supermarket.

I can easily find pasteurized eggs in northern Minnesota, so I'm guessing they're pretty common elsewhere in the USA. I generally use them for making sauces such as mayonnaise, as well as ice cream.

[rotuts]

In the past, I used to make my own Mayo, from time to time

 

Im from the " ----aise " school of eating if not cooking.

 

I SV a lot of eggs, 1 - 2 doz a time to the temp where the yolk is still creamy, and thinking of firming 

 

up a bit, but not yet.

 

Mostly now for sandwiches  ( ive been studying RareRoastBeef  for a while ) i use Hellmans.

 

its fine by me

 

for that delicious incredibly fresh salmon, Id make my own ----- aise.  but those seem non-existant now.

 

so i had  a brain wave.

 

I took about 1/4 cup of Hellmans, added just the yolk of a perfect SV egg waiting in the Refrig for

 

Call-up and gave it a whisk.  very yellow now , and delicious.

 

I added another.

 

its on the counter warming up for tonights RareRoastBeef sandwich.

 

maybe every does this, but its new to me.

 

its at the top of the ----aise list.

 

no pics.  its just very yellow mayo.  and as they say, two yolks are better than one.

 

wouldn't want the ----saise crowd to go nuts.

 

Edited June 24, 2014 by rotuts (log)

[rotuts]

Sorry, could not resist : (  please look away if  you are from the ---- aise school of Good Eats )

 

 

as this gently warms up ....

 

its not Hollandaise,   but its going to be on my RBSand tonight.

 

this opens up a lot of easy yet delicious possibilities.

 

I think the Food Police have better thoughts now about Yolks.

 

no extra butter here.

 

and if the F.P. can't get wrapped around this :

 

   in their general direaction.

 

Yum !

 

remember :  all calories count, but some are more delicious than others.

 

P.S.:  w the SV, you have essentially pre-thickend the yolks, and they can no longer split !

Edited June 24, 2014 by rotuts (log)

[Anna N]

rotuts,

It looks rich and delicious. I love discovering something that is mine and mine alone even if later I end up disillusioned because there really is nothing new under the sun. But this is new to me! I hope you enjoy.

[rotuts]

Ohhhh  Yeeeeehh  Im very pleased w this.

 

I enjoy 'do ahead'  if it can be done with no loss indeed some gain for the future plate

 

SV does this for me.

 

as Ive said, Im from the  ----aise school of thought.

 

If you can SV eggs, ie the yolks   ' just soooooooooo'  that suits you ...

 

now Ive learned you can take these yolks,  and indeed  a lot with them if you SV several Doz. at a time and chill ..

 

and use the yolk for :

 

most of the  ---- aise's

 

the white :  that's a different story.

 

after all , I think most of us SV eggs  'just so'  ( for our selves ) for the yolk.

[Smithy]

rotuts, if I didn't already have a kitchen nearly bursting with gear, you'd be driving me to it.  Circulator.  Cuisinart Steam Boy (or Girl).  Next thing I know, you'll be buying a rotovap and I'll want that too.  Sous vide eggs:  glorious!

 

Enjoy that lusciousaise, and have a little extra for me.

[rotuts]

rotovap:

 

I used them in my Chemical Days.

 

on the eggs :  you are really doing this ' SV ' for the yolk.

 

no plastic, no vacuum.

 

but you need to control the temp by maybe 0.2 C or F

 

its for the yolks, which are a bit delicate

 

What  NO Pacojet ?

 

http://www.pacojet.com/en/

 

blast freezer ?

 

https://www.google.com/search?q=blast+freezer&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#channel=sb&q=blast+freezer&rls=org.mozilla:en-US:official&tbm=shop

 

Dual Combi Ovens ?  ( you need two  :  ' Vegetables '  ' Animals ' )  that's just the way it is :

 

https://www.google.com/search?q=combi+ovens&client=firefox-a&hs=Dmu&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=3O6pU7KFBtOaqAaYn4LABA&ved=0CEcQsAQ&biw=962&bih=859&dpr=1.2

[rotuts]

and last week one of my MegaLoMarts had eggs

 

for 99 cents a doz.

 

what was I thinking !

[ElsieD]

rotovap:

 

I used them in my Chemical Days.

 

on the eggs :  you are really doing this ' SV ' for the yolk.

 

no plastic, no vacuum.

 

but you need to control the temp by maybe 0.2 C or F

 

its for the yolks, which are a bit delicate

 

What  NO Pacojet ?

 

http://www.pacojet.com/en/

 

blast freezer ?

 

https://www.google.com/search?q=blast+freezer&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#channel=sb&q=blast+freezer&rls=org.mozilla:en-US:official&tbm=shop

 

Dual Combi Ovens ?  ( you need two  :  ' Vegetables '  ' Animals ' )  that's just the way it is :

 

https://www.google.com/search?q=combi+ovens&client=firefox-a&hs=Dmu&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=3O6pU7KFBtOaqAaYn4LABA&ved=0CEcQsAQ&biw=962&bih=859&dpr=1.2

And if you have all that, a salamander would also be in order!

[Paul Bacino]

Creamy yolks..SVD...how long would you keep them? RT-- and if you re heat them..how?

[rotuts]

I keep the cooked eggs  " long time "  cant really say.  after all, as long if not longer than the raw egg.

 

they are , after all, 'pasteurized'  

 

I heat them in hot tap water that gets a microwave boost close to the SV temp, but not above.

 

there are issues w SV whole eggs

 

check out the long SV eggs thread.   the whites are 'to your liking' at a higher temp than the yolks.

 

there are ways around this.

[rotuts]

 exactly.

[Okanagancook]

I throw out left over mayo after a week. It has raw egg yolk and only a little acid. Not worth the risk. I put the date I made it on the container and keep it in the coldest part of thr fridge.

[Martin Fisher]

Never EVOO and it never lasts a week.

[andiesenji]

I have tried several other oils for making mayonnaise - with various "additives" - such as garlic.

"Regular" that is NOT EVOO olive oil is my choice for aioli because too many of the latter have a much too "grassy" or "herbal" flavor that does not work well with foods that have a delicate flavor - the flavor of the mayonnaise overpowers instead of complements the food. 

 

I have used Flora sunflower oil (certified organic) many times with great success.  The flavor of the oil is perfectly neutral and the flavor of the mayonnaise is outstanding and marries well with herbs and spices.

 

Other oils - avocado - excellent, though expensive.  Produces one of the most stable end products which stores well for several days in the fridge.

Rice bran oil - very good, very stable, no breaking. 

Walnut oil - okay but a little strong - not for delicate application - although it is great for "baconnaise/lemon" - whipped with finely minced cooked bacon and grated lemon zest.

Coconut oil works but has a faint flavor of coconut.  It does separate in the fridge after a couple of days but reincorporates easily.

I even used some of my precious (expensive) Argan oil for a small batch made with just one medium egg yolk and it was lovely but had the flavor of the Argan, which I happen to love and with which I dressed a pasta salad. 

 

The two batches I made with grapeseed oil separated on standing in the fridge overnight.  Beating with a fork before using remedied the problem but I decided that other oils produced a more stable product. 

Edited August 29, 2014 by andiesenji (log)

[Martin Fisher]

Generally, less oil equals thicker, more oil equals thinner....the emulsifier (egg) can only do so much.

In the many mayo posts I've read over several years folks seem to have a problem with thinness much more often than they do with thickness.

[gfweb]

If ever a recipe needs to use weights it is one for mayo. Yolks vary in size greatly. In a one-yolk recipe there isn't even the possibility of multiple yolks evening out the variation in size.

[Tri2Cook]

If ever a recipe needs to use weights it is one for mayo. Yolks vary in size greatly. In a one-yolk recipe there isn't even the possibility of multiple yolks evening out the variation in size.

According to Harold McGee, variances in egg yolk size won't matter at all. His experiments concluded that a single average sized yolk has the ability to emulsify something in the range of 24 liters of oil as long as the water phase is kept sufficient to maintain oil droplet separation. Something in the range of 10 - 15 ml water for every 250 ml of oil was suggested. Of course, I've never attempted to replicate his experiment, I don't know what I'd do with 24 liters of mayo.

 

 

[takadi]

I am having trouble with avocado oil mayo. It hardens in the fridge and tends to split because of that. The texture is also strange after hardening. Is there any way I can prevent hardening? I use whole eggs. 

[JoNorvelleWalker]

Avocado oil, like olive oil, becomes semisolid in the refrigerator.  I have never made avocado oil mayonnaise but my olive oil mayonnaise keeps pretty well in the refrigerator.

 

I suggest you try using egg yolks rather than whole eggs, and a whisk rather than an immersion blender.

 

If that does not work, try making smaller batches of mayonnaise so you don't have to store the leftovers.  Now you have me interested in trying a batch of avocado oil mayonnaise but I still have olive oil mayonnaise to finish first.