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Old 06-06-2006, 10:21 AM   #1
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Smile Anybody making mayonnaise?

I ask only because I've just made it for the very first time (food processor, basically following instructions in "Joy") and found it amazingly good and amazingly easy. I expected it to be terribly tempermental and to fail completely. Instead, two days later it's still standing there all emulsified and scrummy and I'm real impressed with myself ...



...however, I'm curious: when my best friend showed me first how to make mayo (casually whipped it up one evening at my place and took my fear of making it away) it was just great the first evening, but the next day it had split completely and was just a nice oily egg soup.

Who knows the why's and wherefore's of this mayo-making business??? Why did hers do that and mine went well? Beginner's luck?

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Old 06-06-2006, 10:36 AM   #2
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The egg and mustard in the recipe help to emulsify the oil and the other ingredients together. How this is done can impact how it looks the next day. If it's done properly, with the correct process and ratios of ingredients, it will stay emulsified. If not, it will separate.
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Old 06-06-2006, 10:40 AM   #3
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Yup Andy ... that's what I thought. Beginner's luck!

Thanks for your help.
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Old 06-06-2006, 11:15 AM   #4
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Not beginner's luck.

Correct process.
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Old 06-06-2006, 12:09 PM   #5
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The authors of "Joy of Cooking" know how to cook, and know it well. That is a very trustworthy book.

As to why your freind's mayo fell, I can't give you a precise answer, or even the ratio of ingredients as I just wing it. I've never had my home-made mayo seperate on me. But I agree, it sure beets the store bought stuff, and allows you endless variety. I'll buy Andy's reasoning. He is also a very knowledgable cook.

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Old 06-06-2006, 04:02 PM   #6
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I have been making mayo for nigh on to 50 yrs. It will sometimes just not work! When it does not emulsify you can add an extra egg and add the oil etc again and it will behave. For the last couple of years I have used rice bran oil but it is trickier than canola or other veg. oil. I use oil, egg, lemon juice, dry mustard and salt. For the last 20 yrs I have used a stick blender instead of a food processor or blender. Clean up is a snap as I make it directly in my Mason jar. Nothing compares to the taste of homemade mayo.... it is just plain better! Now you can make Hollandaise sauce too! Really the same except that you use melted butter for the oil. It is delicious with asparagas and artichokes.
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Old 06-06-2006, 04:55 PM   #7
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Do you have the recipe that your friend used? Before reading Andy's response, the first thought that came to my mind was that she did not emulsify it properly. Acid also helps the mayo keep it's emulsification. I always use lemon juice not only for emulsification purposes but because I like the flavor it imparts as well.
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Old 06-06-2006, 04:57 PM   #8
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Quote:
Originally Posted by Swann
Now you can make Hollandaise sauce too! Really the same except that you use melted butter for the oil. It is delicious with asparagas and artichokes.
Hollandaise though is much, much trickier to make than mayonnaise due to the fact that you need to control both the temperature of the egg and the butter. It's also much easier to break or curdle (the only real way to curdle mayo is if your blender/robo coupe blades get too hot) and much harder to fix once that happens. Curdling is pretty much impossible to fix, but there are ways to fix a broken hollandaise.
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Old 06-06-2006, 05:47 PM   #9
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Funny you mention this topic. MIL and I tried it once and failed. It was a total disaster and that's because she had learned this is some culinary school she attended when she was young. Can I get your recipe, please?
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Old 06-10-2006, 09:48 AM   #10
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I make my own garlic aioli all the time! It's basically the same thing. Isn't it rewarding? Its such a great feeling.
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