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Old 10-23-2012, 04:49 PM   #11
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Originally Posted by Greg Who Cooks View Post
According to Ruhlman the recipe for making mayonnaise is silly simple as long as you have a stick blender, so I have the necessary equipment and I've got plenty of eggs and EVOO, so making mayonnaise isn't going to be a problem.
Very simple to make. But do not use cold eggs, bring them up to room temp first.

This is how I make it
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Old 10-23-2012, 05:29 PM   #12
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That sounds good!

Do you buy fresh crabs Andy or frozen crab meat?

I use these Kylie: Maryland Style Crab Cakes

Costco sells them in six-packs.
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Old 10-23-2012, 06:38 PM   #13
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Thank you Andy
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Old 10-23-2012, 08:08 PM   #14
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Homemade mayo works well on salmon or tuna steaks on the grill.

Slather it on prior to grilling.
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Old 10-23-2012, 09:39 PM   #15
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I love homemade mayo on homemade ww bread with slices of garden fresh tomatoes and jalapeno peppers...not really an entree...

I have a chicken-broccoli recipe that I make with mayo. I'll have to dig it out if you're interested.
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Old 10-23-2012, 10:53 PM   #16
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Somebunny's Mock Hollandaise Sauce
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Old 10-24-2012, 01:57 AM   #17
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Well I'm sorry to say: total fail.

I did a google search on home made mayonnaise or something like that, and took the first result. The directions looked reasonable so I followed them.

My mayonnaise never emulsified. I ended up with something resembling Italian salad dressing. I can't find the website now, I must have closed the window.

I hit it with an immersion blender for probably an hour. It always looked like it was going to emulsify but it never did. I finally sauteed some fillet mignon strips and made tacos...

I reserved "Ratio" and there's 2-3 copies in the public library system within driving distance if the library doesn't just pull the copy off the shelf at my local branch and put it on their hold shelf. (The way things are going they'll probably send it from South LA, but if they do at least I can go over to my local branch and just pick it off the shelf.)

This is one of my biggest cooking defeats in years.
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Old 10-24-2012, 02:02 AM   #18
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Originally Posted by Greg Who Cooks View Post
Well I'm sorry to say: total fail.

I did a google search on home made mayonnaise or something like that, and took the first result. The directions looked reasonable so I followed them.

My mayonnaise never emulsified. I ended up with something resembling Italian salad dressing. I can't find the website now, I must have closed the window.

I hit it with an immersion blender for probably an hour. It always looked like it was going to emulsify but it never did. I finally sauteed some fillet mignon strips and made tacos...

I reserved "Ratio" and there's 2-3 copies in the public library system within driving distance if the library doesn't just pull the copy off the shelf at my local branch and put it on their hold shelf. (The way things are going they'll probably send it from South LA, but if they do at least I can go over to my local branch and just pick it off the shelf.)

This is one of my biggest cooking defeats in years.
Bummer! Try this recipe, I use it and so far no flops yet

Homemade Mayonnaise Recipe : Anne Burrell : Recipes : Food Network
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Old 10-24-2012, 02:04 AM   #19
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Jamie Oliver's recipe works well too. DC won't allow me to post the link.
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Old 10-24-2012, 09:48 AM   #20
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Bummer about the mayo fiasco, Greg. I'm sure there is some sort of lesson there.

If you haven't thrown it out, I think it should still make a decent dipping sauce or dipping sauce base and can be used in a homemade salad dressing. It should have all the flavour, just not the texture.
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