"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-21-2016, 12:21 PM   #21
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by kitchengoddess8 View Post
I'm still having a challenge making homemade mayo with my immersion blender. It's coming out like runny liquid I'm wondering if it's because I didn't let the egg sit out of the fridge long enough. I left it out for 30 minutes.

Here are the ingredients I used:

1 egg yoke
1 tbsp lime juice
1 cup sunflower oil
pinch of salt


Should I have used the whole egg? Maybe left the egg out a little longer? I'm so frustrated with this!!!
I don't keep eggs in the 'fridge (possibly a more moderate climate where I live than where you are) and most "authorities" say that room temperature eggs should be used for mayo. Try leaving them out overnight.

Yes, I always use just yolks. Most recipes advise this although the Bamix hand blender is advertised and demonstrated as being able to make mayo with whole eggs.

The age of the eggs may also affect the texture of the mayo.

Were you adding the oil too quickly? The traditional recipes mean it when they specify adding it "drop by drop", until the mixture has started to emulsify, and then in a thin stream.

Incidentally, are you sure about the quality of your eggs? Government health warnings in the UK advise that children, pregnant women, the elderly and anyone with a compromised immune system shouldn't consume raw egg.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 03-21-2016, 07:36 PM   #22
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by Mad Cook View Post
I don't keep eggs in the 'fridge (possibly a more moderate climate where I live than where you are) and most "authorities" say that room temperature eggs should be used for mayo. Try leaving them out overnight.



Yes, I always use just yolks. Most recipes advise this although the Bamix hand blender is advertised and demonstrated as being able to make mayo with whole eggs.



The age of the eggs may also affect the texture of the mayo.



Were you adding the oil too quickly? The traditional recipes mean it when they specify adding it "drop by drop", until the mixture has started to emulsify, and then in a thin stream.



Incidentally, are you sure about the quality of your eggs? Government health warnings in the UK advise that children, pregnant women, the elderly and anyone with a compromised immune system shouldn't consume raw egg.

Guess you didn't see my subsequent post in this thread. I discovered that the problem was the speed setting on the immersion blender. It wasn't high enough. Once I set it to 2 everything everything was fine!


Sent from my iPhone using Discuss Cooking
kitchengoddess8 is offline   Reply With Quote
Old 03-22-2016, 02:24 PM   #23
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
A trick that I think I learned here: if using an immersion blender, use a small, wide mouthed jar to make the mayo in. Then when it's done, you don't have to take it out of the beaker, just put the lid on the jar and put it in the fridge. I usually write the date on the jar too.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-22-2016, 02:49 PM   #24
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by taxlady View Post
A trick that I think I learned here: if using an immersion blender, use a small, wide mouthed jar to make the mayo in. Then when it's done, you don't have to take it out of the beaker, just put the lid on the jar and put it in the fridge. I usually write the date on the jar too.

That's a great idea! If you have a moment can you post a pic of the type of jar you use?


Sent from my iPhone using Discuss Cooking
kitchengoddess8 is offline   Reply With Quote
Old 03-22-2016, 03:10 PM   #25
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
Quote:
Originally Posted by kitchengoddess8 View Post
That's a great idea! If you have a moment can you post a pic of the type of jar you use?


Sent from my iPhone using Discuss Cooking
A pint Mason jar will work.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-22-2016, 04:44 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
Quote:
Originally Posted by kitchengoddess8 View Post
That's a great idea! If you have a moment can you post a pic of the type of jar you use?


Sent from my iPhone using Discuss Cooking
I use a pint Mason jar. I realized the ~10 oz salsa jars would work. I'll save the next one. Just make sure the immersion blender will fit easily into the jar and that you have a lid.
Attached Thumbnails
Click image for larger version

Name:	pint mason jar.jpg
Views:	168
Size:	22.5 KB
ID:	24473  
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-22-2016, 05:52 PM   #27
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,610
I'm curious about how long everyone keeps homemade mayo.

I used to use the three day rule. Recently I read an article by some foodies, that I trust, and they indicated that it was safe to keep it on hand until the expiration date of the eggs used to make the mayo. I have not attempted to keep mayo for that long, and really don't need to, but I have gone out as far as 5 days.
Aunt Bea is offline   Reply With Quote
Old 03-22-2016, 06:04 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,355
Quote:
Originally Posted by Aunt Bea View Post
I'm curious about how long everyone keeps homemade mayo.

I used to use the three day rule. Recently I read an article by some foodies, that I trust, and they indicated that it was safe to keep it on hand until the expiration date of the eggs used to make the mayo. I have not attempted to keep mayo for that long, and really don't need to, but I have gone out as far as 5 days.
I don't agree with that. Once you crack the eggs, they're exposed to microorganisms in the air and on surfaces, including the jar and the tools used to make the emulsion, which can then grow in the mayo.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-22-2016, 06:45 PM   #29
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Aunt Bea View Post
I'm curious about how long everyone keeps homemade mayo.

I used to use the three day rule. Recently I read an article by some foodies, that I trust, and they indicated that it was safe to keep it on hand until the expiration date of the eggs used to make the mayo. I have not attempted to keep mayo for that long, and really don't need to, but I have gone out as far as 5 days.
I have gone as long as two weeks, but the expiration date on the eggs was longer than that.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-22-2016, 06:46 PM   #30
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I don't agree with that. Once you crack the eggs, they're exposed to microorganisms in the air and on surfaces, including the jar and the tools used to make the emulsion, which can then grow in the mayo.
Agreed, but eggs are usually good for a while after the expiration date. I still wouldn't keep homemade mayo more than two weeks.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-22-2016, 07:15 PM   #31
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,355
Quote:
Originally Posted by taxlady View Post
Agreed, but eggs are usually good for a while after the expiration date. I still wouldn't keep homemade mayo more than two weeks.
I've never actually checked the date on eggs when I use them and I've never had a bad egg. Ever. But once you mix them with something else, the condition of the eggs is irrelevant.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-22-2016, 08:25 PM   #32
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Thank you Andy and Taxlady for the info on the mason jars. I'm definitely going to get some of those.
kitchengoddess8 is offline   Reply With Quote
Old 03-23-2016, 12:56 PM   #33
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by taxlady View Post
I use a pint Mason jar. I realized the ~10 oz salsa jars would work. I'll save the next one. Just make sure the immersion blender will fit easily into the jar and that you have a lid.
I'm so bummed out. Just bought a 12-pack of pint mason jars at Bed Bath. The mouth wasn't wide enough for my immersion blender to go through I'll have to try something else.
kitchengoddess8 is offline   Reply With Quote
Old 03-23-2016, 01:00 PM   #34
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
Quote:
Originally Posted by kitchengoddess8 View Post
I'm so bummed out. Just bought a 12-pack of pint mason jars at Bed Bath. The mouth wasn't wide enough for my immersion blender to go through I'll have to try something else.
Aw, phooey. Did you get "wide-mouthed" jars? I would imagine the store will take them back.

BTW, the reason I want to use a salsa jar is because it has a one piece lid. Those two piece lids are a nuisance when you don't need two pieces. I know I can buy one piece "storage lids" for regular Mason jars, but I don't think they make them for wide-mouthed jars.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-23-2016, 01:18 PM   #35
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,610
Quote:
Originally Posted by kitchengoddess8 View Post
I'm so bummed out. Just bought a 12-pack of pint mason jars at Bed Bath. The mouth wasn't wide enough for my immersion blender to go through I'll have to try something else.
I use a Smucker's one pound natural peanut butter jar.
Aunt Bea is offline   Reply With Quote
Old 03-23-2016, 02:23 PM   #36
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,423
I use well-washed Smucker's PB jars for LOTS of food storage! I've gotten to the point where I save empty containers to use as vessels for foods I'm giving to someone. That way they don't have to return it. My favorite go-to right now is the kinda-quart size tub left behind after I finish up the Greek Fage that came with the container.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 03-23-2016, 03:29 PM   #37
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,714
Quote:
Originally Posted by taxlady View Post
Aw, phooey. Did you get "wide-mouthed" jars? I would imagine the store will take them back.

BTW, the reason I want to use a salsa jar is because it has a one piece lid. Those two piece lids are a nuisance when you don't need two pieces. I know I can buy one piece "storage lids" for regular Mason jars, but I don't think they make them for wide-mouthed jars.
They do have the wide mouth, I have a package of them. Check Lehmans.com
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-23-2016, 04:01 PM   #38
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,355
Quote:
Originally Posted by kitchengoddess8 View Post
I'm so bummed out. Just bought a 12-pack of pint mason jars at Bed Bath. The mouth wasn't wide enough for my immersion blender to go through I'll have to try something else.
You can probably exchange them for the wide-mouth jars.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-23-2016, 04:10 PM   #39
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,443
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PrincessFiona60 View Post
They do have the wide mouth, I have a package of them. Check Lehmans.com
Ooh, thanks. I have bookmarked the link.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-23-2016, 05:05 PM   #40
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by taxlady View Post
Aw, phooey. Did you get "wide-mouthed" jars? I would imagine the store will take them back.

BTW, the reason I want to use a salsa jar is because it has a one piece lid. Those two piece lids are a nuisance when you don't need two pieces. I know I can buy one piece "storage lids" for regular Mason jars, but I don't think they make them for wide-mouthed jars.

I returned them. Bed Bath doesn't carry the pint size wide mouthed jars. I would have to order them on amazon or some other website. The salesperson at BBB said he buys them individually at Whole Foods for $1.99.


Sent from my iPhone using Discuss Cooking
kitchengoddess8 is offline   Reply With Quote
Reply

Tags
other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.