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Old 03-20-2016, 04:13 AM   #11
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Originally Posted by giggler View Post
My Question..

Why make your own mayo?

Is it better/different from store bought?

I mean I make my own Hot Salsa, and it is much better than store bought plus it is fun making homemade things..

but i never really thought about mayo..

Thanks, Eric AustinTx.
The main reason for me to make it is that I will eat less of it over time.

Out of sight, out of mouth!
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Old 03-20-2016, 04:40 AM   #12
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I just found the problem!!! The immersion blender speed was set to 1. When I set it to 2 it worked! Glad to hear about the apple cider vinegar. I always have that on hand


I didn't see your earlier questions about the amount of oil, the room temperature egg, herbs, etc... until this morning.

When I first started making mayo I used a room temperature egg because it was specified in the directions, I don't understand the science behind it. I was running late one day and I forgot to take the egg out of the refrigerator so I used a cold egg and it worked. My thought is that years ago when cooks made mayo with a wisk or a hand beater it may have made the mayo come together easier and today with high speed equipment it is not as important, not sure.

I don't add herbs to my mayo when I make it. I make the additions called for when I add the finished mayo to a recipe.

As far as the amount of oil goes I have used a half cup to a cup per egg depending on how much mayo I need. Sometimes adding a little more oil will help to thicken a thin mayo.

Now, if your mayo fails in the future try this, it works.

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Old 03-20-2016, 12:51 PM   #13
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Originally Posted by Aunt Bea View Post


I didn't see your earlier questions about the amount of oil, the room temperature egg, herbs, etc... until this morning.

When I first started making mayo I used a room temperature egg because it was specified in the directions, I don't understand the science behind it. I was running late one day and I forgot to take the egg out of the refrigerator so I used a cold egg and it worked. My thought is that years ago when cooks made mayo with a wisk or a hand beater it may have made the mayo come together easier and today with high speed equipment it is not as important, not sure.

I don't add herbs to my mayo when I make it. I make the additions called for when I add the finished mayo to a recipe.

As far as the amount of oil goes I have used a half cup to a cup per egg depending on how much mayo I need. Sometimes adding a little more oil will help to thicken a thin mayo.

Now, if your mayo fails in the future try this, it works.


Aunt Bea, thank you for all the wonderful tips! I wish I had seen this video yesterday. I threw out a batch of broken mayonnaise because I didn't know it was fixable :(


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Old 03-20-2016, 12:56 PM   #14
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Aunt Bea, what kind of mustard do you use?


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Old 03-20-2016, 01:05 PM   #15
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Aunt Bea, thank you for all the wonderful tips! I wish I had seen this video yesterday. I threw out a batch of broken mayonnaise because I didn't know it was fixable :(
Always ask us before throwing something out! There is often a way to fix it, or use it for a different purpose!
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Old 03-20-2016, 02:33 PM   #16
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Aunt Bea, what kind of mustard do you use?


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It's usually Gulden's spicy brown prepared mustard or Grey Poupon from a passing motorist!

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Old 03-20-2016, 02:57 PM   #17
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It's usually Gulden's spicy brown prepared mustard or Grey Poupon from a passing motorist!

Yeah, I got it.
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Old 03-20-2016, 03:55 PM   #18
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But Bea, have you seen the end of the story?

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Old 03-20-2016, 04:09 PM   #19
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But Bea, have you seen the end of the story?



Even the commercials were better when I was young!!!
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Old 03-20-2016, 07:45 PM   #20
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Always ask us before throwing something out! There is often a way to fix it, or use it for a different purpose!

Will do! The batch I just made came out a little bland. If I want to try adding a little vinegar and mustard would that work? And should I use the immersion blender or a whisk?


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