Homemade Mayonnaise: Technique, Troubleshooting, Storage

[ChickenStu]

Anyone else find mayo made with only olive oil to be really bitter?

[Kerry Beal]

Anyone else find mayo made with only olive oil to be really bitter?

Don't really find it bitter - but there is something very unappealing about it.

When I make my mayo like caesar salad dressing - I use a couple of cups of sunflower oil and add about 1/2 a cup of olive oil to get a nice flavour.

[ChickenStu]

How long does everyone keep their mayo before tossing it?

Ive always just done a week...

[andiesenji]

Anyone else find mayo made with only olive oil to be really bitter?

I never use EVOO - I use the more refined regular olive oil that I buy at my local middle eastern market in a big tin. It has a blander flavor than EVOO.

I also sometimes use grapeseed oil and I also buy that at the middle eastern market because it is available in larger containers and is much cheaper than at the regular markets.

This oil also has a neutral flavor and makes an excellent mayonnaise.

I am sticking to my original advice to have everything chilled - it doesn't have to be super cold but I have much better results (especially in the summer) with this method, which I have been using all my life.

If you want to have the ingredients at room temp (as long as it isn't too warm) by all means use that method if it works well for you.

[Porthos]

Mrs P and I both prefer corn oil. We have never chilled the ingredients first. I can make it by hand but much prefer using the whip attachment on my Kitchenaid mixer. Egg yoke, white vinegar, regular yellow mustard, salt and corn oil. It's worked for us for over 30 years.

[HowardLi]

Personally, I despise the taste of corn oil in something that isn't especially strongly flavoured.

I love making it with a stick blender - it literally takes less than a minute to clean afterwards, if some soapy water is available.

Edited July 4, 2010 by HowardLi (log)

[Pam Brunning]

This is why I like sunflower oil and whole eggs. It makes a very mild mayonnaise that does not mask the flavour of whatever you are using it with and is great as a base for all sorts of sauces. I use it to thin out pesto, add herbs and spice flavourings, there are no end of things you can do with it. I make a large batch and it lasts for 2 or 3 weeks. I don't like corn oil flavour either and, much as I love eggs, I don't like egg yolk mayonnaise because you can taste the yolks.

[gfweb]

So what mayo recipes do we all use?

[Pierogi]

So what mayo recipes do we all use?

The one in Bittman's "How to Cook Everything". I think (and I'm winging it from memory), it's 1 egg, 2T lemon juice, some dry mustard and cayenne, S&P, and a cup of oil. I use 50/50 canola/light EVOO, and I toss in 1-2 cloves of garlic, depending upon how big they are. I find straight EVOO too heavy, and straight canola too meh. I put the egg, juice, spices and garlic in the bowl of a KA mini-processor, then drizzle in the oil while the processor's running. I usually end up adding the rest of the juice from the lemon (probably about another tablespoon-ful) after the emulsion's formed. I found that if I add the whole amount of juice up front, at least for me, the emulsion won't form. I also can't get it to work in my full-size Cuisinart processor. The mini works much better.

It is absolutely sublime on fresh artichokes.......and on my fingers when I dip them in the bowl.....

[Pierogi]

And lookie, an article on the NY Times website today by Melissa Clark about....wait for it....homemade mayo ! I especially like some of the variations she offers (bacon mayo anyone?).

http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?hpw

[Shalmanese]

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

[LindaK]

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

I've made it and didn't like it at all. Without flavor additions, it just tasted like whipped oil. Adding other ingredients--I tried both a curry and fresh herbs--made it more palatable but not like something I actually wanted to eat.

I had high hopes because in general I like David Leite's recipes. But if I'm going to splurge on calories, this is not how I'd do it.

[Lisa Shock]

So what mayo recipes do we all use?

I posted some on my attempted blog: lusciousrepast.com

[annabelle]

I use Julia Child's mayonnaise recipe. I can make it in the food processor since my blender died.

[janeer]

Here is how I make it.

[gfweb]

2 yolks, 1.5 cup peanut oil, 1 tsp dijon, 1tbsp vinegar, salt... in a blender

[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]

 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.