Homemade Mayonnaise: Science, Techniques, Troubleshooting, Storage

[sabg]

Have you looked at the eGCI courses and discussions here and here?

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thanks much, worked great by hand and i am now on to ketchup

[schneich]

An egg yolk can emusify 100-150ml of oil (3.5-5 oz.). 

sorry but thats bull! one single yolk can emusify many gallons of oil!

the problem with mayonnaise is most of the time that you add too much oil at once, by doing so you make it virtually impossible to get the water in oil emulsion going, where the tiny waterdroplets are coated by oil, bound together by the yolks lecithin which works as an emulsifier. when you start you must use very little oil, later when a stable emulsion is formed you can pour globs of oil in. to make the initial bonding easier you want to use a little lemon juice, since changin the PH again makes emulsification easier. if your mayo breaks there just isnt enough water to be bound with oil hence the oil globs together and forms the oil puddles, to save it just add a few more drops of orange juice or so and whisk it a little more...

cheers

t.

[andiesenji]

When I make small batches I always whisk by hand, I just like to be able to "feel" the consistency of the mixture.

I feel that adding too much oil too quickly is the main reason for failure when you first begin making mayo. If you have trouble controlling the amount you add, there are various ways to do it. Get one of the condiment squeeze bottles with a small opening and measure the oil into it and use that in your minor hand while whisking with your major hand - use something on the counter to keep the bowl from slipping, although now there are bowls with rubber on the bottom that are perfect for this but some people use a wet towel, twisted into a rope shape and coiled around the bottom of a bowl.

There are some old-fashioned egg beaters, hand-cranked, that were actually made specifically for making mayonnaise and similar emulsified sauces. Unlike the usual beaters, these were variations of a flat disc with peforations or flanges, that fit close against the bottom of a bowl or container. There were also the pump type that had a sort of propeller that spun around and were used in a narrow jar, some even had a chamber at the top to hold the oil and allow it to drizzle gradually into the bottom.

This is one that emulsifies the mixture by forcing it through the holes in the two discs.

You can occasionally find these on ebay (brand name Whixit)

Edited July 1, 2005 by andiesenji (log)

[bradyjr]

An egg yolk can emusify 100-150ml of oil (3.5-5 oz.). 

sorry but thats bull! one single yolk can emusify many gallons of oil!

t.

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My apologies, I meant if you wanted a mayo that had nice consistency and good taste. But thank you for the chemistry lesson.

Edited July 2, 2005 by bradyjr (log)

[WhiteTruffleGirl]

I don't use any recipe for mayo, just the formula of one egg yolk to one cup of oil, with acid (usually lemon) and salt. Mustard does help the elmusification come together easier, but if you're looking to make any of the derivatives of this mother sauce, it's best that you get accustomed to making it without. I make it about once every couple of weeks for home use, and always hand whisk. I find it's just easier to achieve the desired consistency if you whisk it by hand. I usually find that I need to add a few drops of water about half way through to lighten it.

It's frequently easier for people to learn how to hand whisk this when using a ratio of two eggs yolks to two cups of oil. Egg yolks are like little balloons...they have to inflated slowly.

btw...grinding your saffron and salt together creates a flavor profile that is beyond the separate additions of salt and saffron. Hightly recommend it.

[Corinna Dunne]

This is a recent thread on making homemade mayonnaise which I think you will find very helpful:

http://forums.egullet.org/index.php?showtopic=68299&hl=

It discusses ratios, hand whisks v blenders and also has a fascinating 'chemistry lesson' on how much oil an egg yolk really can take!

[Megan Blocker]

i dont think i will eat store bot again

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Amen! Nothing like homemade mayo.

[sabg]

I know this is going to stir some folks up, but I don't think its worth making your own mayonnaise.

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I can see your point, but here's how I look at it. Homemade mayo is very similar to homemade cookies. I don't always have them around, but it's nice every now and again. Take my family, for instance. We grow a reasonable garden: tomatoes and lettuce are definitely in it. We bake our own bread. We cure and smoke our own bacon. Why shouldn't we, then, complete the circle and make our own mayo for our BLT's? Special treats call for special work.

But, do I have Hellman's and Miracle Whip (bite your fingers, Jinmyo) in my fridge. There are just times when only one or the other (or the homemade) will do.

Additionally, I'm not very frightened of salmonella. I pay attention to basic kitchen sanitation. I am not crazy about disinfection, nor am I lackadaisical about cross-contamination. Also, I trust my lemons to kill salmonella. Hell, no one blinks an eye about letting their brioche ferment on the open counter, and that's got plenty of egg in it (but yeasts are acid producers).

Besides, in 30 years, I've had salmonella once. It broke me off, to be sure, but I believe the risk is quite low in the modern, clean kitchen (and yes, soap and water is sufficient in any arid place).

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OMG fresh baked bread, homemade mayo, garden tomazto, need to hear about curing the bacon...is it long and difficult?...pls say no

[Dave the Cook]

I don't agree that lemon juice can kill anything harmful like salmonella, and would never serve homemade mayonnaise to someone pregnant, young babies/toddlers or the elderly.

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The second part of your statement is sensible, but the first isn't. There's no controversy over the survivability of salmonella in an environment with a ph of <4.0, (lemon juice is typically pH 2.4 to 2.6; mayonnaise is ~ 4.0). It's at least as, if not more, likely that you would contract salmonellosis (or an e. Coli infection) from raw fruits and vegetables, anyway.

[Jon]

I'm hoping somebody (or many somebodies) might help me understand the art and craft and science of making mayonnaise. I don't need it very often, so it's not a stock item in my fridge. The components of it, however, are always around, so I do occasionally put egg, vinegar, mustard, etc. into my food processor in various proportions, turn the machine on and start drizzling in some oil. Sometimes it works fine but, too often, it doesn't come together the way it should. I've tried recipes from a variety of sources, from the Joy of Cooking to whatever Google drags in. None has worked consistently for me.

I just hate it when I follow directions carefully and don't get the promised results, and I have yet to find an explanation of what can go wrong, why it happens or how to avoid it. I don't mean to pose an overly broad question, but would anyone be willing to educate me or point me to a good resource?

[jsmith]

Mayonnaise from EGCI course

Q and A from EGCI course

The course is good, and the Q & A might help you find your errors. Two things I would suggest are room tempurature ingredients and adding the oil slowly to begin.

[Jon]

Thanks, I missed that course. Most of my ingredients are typically at room temp., except the egg and possibly the acid (if I use a refrigerated lemon). Oh, and the mustard...

I will read through that course. Thanks again.

[Rebecca263]

RecipeGullet has something for you! Try something there. My recipe, is, of course, chatty to the nth degree, and somewhat convoluted sounding, although it is completely easy. Just like it's author, hmmm.

[Marlene]

I make mayonnaise in my stand mixer rather than my food processor using the whisk. It just seems to work better that way.

[russ parsons]

if you'll use a good dab of dijon mustard, it goes a lot easier. mustard is already an emulsion (oil from the seed and vinegar), and it's easier to start an emulsion from an existing emulsion.

[Abra]

It's heresy, but works perfectly every time.

Put 1 whole egg, 2 tsp Dijon mustard, some salt, white pepper, and a dash of cayenne in the blender. Whir to combine, then start drizzling in your oil. I use 3/4 cup canola and 1/4 cup good olive oil. Pour faster as it thickens. When all the oil is in, add 1 T champagne or white wine vinegar. This will thicken as it chills, of course, but it's fine fresh from the blender too.

Honest, you can't screw it up if you do it like this.

[snowangel]

I've made mayo in the blender, with the immersion blender, the mixer and the food processor, and the only failure I had was with the food processor...

[Marlene]

Yep, blenders work quite well too.

[Qwerty]

BAH! Just do it by hand...take almost no time at all and, IMO, creates a much more consistent and better product. Easier to adjust, less cleanup, etc.

Unless you need like 2 gallons, then use a blender or mixer.

[Marlene]

BAH! Just do it by hand...take almost no time at all and, IMO, creates a much more consistent and better product. Easier to adjust, less cleanup, etc.

Unless you need like 2 gallons, then use a blender or mixer.

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Bah yourself! It does not take less time by hand. In fact those of us who suffer from shoulder injuries can't take all that whisking. We made mayonnaise by hand in class and I though my shoulder was going to fall off. There is less cleanup though.

[tim]

Jon,

Note that the eGullet course suggest well chilled ingredients. If there is a secret it is that emulsion are easier to develop at LOW temperatures. (I always put vniaigrettes into the freezer before adding an oil emlulsion.) All of the commercial mayo's use extremely cold ingredients for a reason.

The other well known secret is the importance of beginning the emulsion successfully with the very first few drops of oil. Once the emulsion develop, you can move a little faster.

Tim

[menon1971]

BAH! Just do it by hand...take almost no time at all and, IMO, creates a much more consistent and better product. Easier to adjust, less cleanup, etc.

Unless you need like 2 gallons, then use a blender or mixer.

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BAH! Just do it by hand...take almost no time at all and, IMO, creates a much more consistent and better product. Easier to adjust, less cleanup, etc.

Unless you need like 2 gallons, then use a blender or mixer.

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Bah yourself! It does not take less time by hand. In fact those of us who suffer from shoulder injuries can't take all that whisking. We made mayonnaise by hand in class and I though my shoulder was going to fall off. There is less cleanup though.

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Marlene, I am sorry to hear of your injury and in your case by all means use a machine. However, I am with the first "bah" as I find it easier just to whisk it. In my experience it does not take but a few minutes.

[ray goud]

When in doubt, consult the expert for us foodies who are not pro chefs: Julia Child. On page 117 in her and Jacques Pepin's book "Julia and Jacques Cooking at Home", is the most foolproof method, with a food processor. And if you can get them, use pasteurized eggs to be safe. Pasteurizing does not affect the eggs' ability to make an emulsion.

Ray

[The Hersch]

I think the very easiest way to make mayonnaise is with a hand-held electric mixer-- you know, the kind with two beaters. I've never actually tried making it with a stand-mixer or a food processor, but they both seem like they'd be very cumbersome, and the food processor is relatively major cleanup. Since I don't currently own a hand-held electric mixer, I always make it by hand, but not with a balloon-style whisk; I use a little coil whisk like THIS, which is great for all kinds of sauce-making, and hardly costs anything. One of my favorite tools.

And it's really not true that you can't stop whisking; just make sure that the emulsion so far is stable, and stop for a sip of your cocktail. This only means that you shouldn't stop for the first minute or so.

[jsmith]

Jon,

Note that the eGullet course suggest well chilled ingredients.  If there is a secret it is that emulsion are easier to develop at LOW temperatures.  (I always put vniaigrettes into the freezer before adding an oil emlulsion.)  All of the commercial mayo's use extremely cold ingredients for a reason.

The other well known secret is the importance of beginning the emulsion successfully with the very first few drops of oil.  Once the emulsion develop, you can move a little faster.

Tim

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My mistake, I went by the Joy of Cooking which curiously specifies room temperature oil. I I'll try chilled next time and compare.