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Old 06-07-2010, 03:03 PM   #21
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I was never able to get the mayo consistency in a blender. OTOH, with the food processor, I rarely have misses.

I love, love, love homemade mayo. It makes even the best bottled stuff taste stale. Plus you can flavor it to your own tastes, and what you're making it to go with.
followed your suggestion,
Success. JUST YUMMY! it is going on pasta steak salad. thank you so much for imput.
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Old 06-08-2010, 03:45 AM   #22
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I have a milk shake machine...since we no longer drink milk shakes, I tried making mayo and aoli in it and it turned out great. Nice to know that I can keep it around.
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Old 04-17-2011, 06:29 PM   #23
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I use a stick blender to make home made mayo.

1 room temperature egg.
1 lime
a pinch of salt
1/2 cup of oil

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Old 04-17-2011, 07:01 PM   #24
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I have a milk shake machine...since we no longer drink milk shakes, I tried making mayo and aoli in it and it turned out great. Nice to know that I can keep it around.
I know you're a diabetic, but I am too and I have a milk shake blender that sees a lot of use. I make milk shakes with low fat milk, sugar-free frozen yogurt, a tablespoon of Carnation Malted Milk powder and a dash of vanilla or almond extract.

Banana shake: low fat milk, (1) banana (very ripe), sugar-free frozen yogurt.

Or how about an egg creme? In a tall glass add: 2 inches of 2% milk followed by a couple of tablespoons of sugar-free chocolate syrup. Stir briskly! Top it off with Club Soda and carefully stir with a long handle spoon, leaving the milky white foam on top.

I hope these ideas help!
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Old 04-17-2011, 11:15 PM   #25
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Thank you Selkie! Good ideas!
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Old 04-17-2011, 11:49 PM   #26
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Is no one concerned about salmonella from the raw eggs?

I looked at a whack load of sites for how to pasteurize eggs at home. These are the three best I found.

How to pasteurize egg whites for mousses, chiffons, etc. and egg yolks:
Questions and Answers - Raw Eggs, Uncooked Eggs, Pasturization

How to pasteurize whole eggs or egg yolks:
All About EGGS from A to Z - Pasteurization

How to pasteurize egg yolks in the microwave:
How To Make Pasteurized Eggs - Pasteurize Egg Yolks in the Microwave
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Old 04-18-2011, 06:14 AM   #27
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For those of you that mentioned your mayo is runny or saucy, the emulsion didn't form, you probably added the oil too fast. Clean your utensils and start again with another egg yolk and your acid. You can reuse the same liquid, just go slower adding it this time. And I never use all olive oil, did that once, yucky, too heavy a taste.

I've always used raw eggs when making mayo and ceasar salad dressing and we haven't had a problem yet. However, I only use freshly purchased eggs and make sure none in the carton are broken, etc. I can't believe it when I see people pick up cartons of eggs and plop them in their baskets without checking to see if any are broken first.
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Old 04-18-2011, 09:42 AM   #28
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Is no one concerned about salmonella from the raw eggs?

In 2002 the U.S. Department of Agriculture did a Risk Analysis of eggs produced in the US. It indicates that only 2.3 million, out of the 69 billion eggs produced annually, are contaminated with salmonella.

So this really means that only 0.003 % of eggs are infected. Viewed another way, only 1 in every 30,000 eggs is contaminated with salmonella, which shows how uncommon this problem actually is.

Considering the places I travel to and work it very low on the list of my concerns.
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Old 04-18-2011, 09:48 AM   #29
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Don't skimp on the oil. More oil = a thicker mayonnaise. Also keep in mind that it will not have the same texture as store bought.
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Old 04-18-2011, 10:56 AM   #30
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Also keep in mind that it will not have the same texture as store bought.
Which is a good thing! I grew up thinking I hated mayonnaise because of that gelatinous glob of staleness from the jar. It wasn't until I had homemade mayo at a nice restaurant that a whole world of condiments opened up to me like tartar sauce and creamy dressings.
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