Make your own Mayo? Question
 

Just started making our own mayonaise, tastes great, but runny! Can someone tell me what is wrong? 2 eggs , 1 t salt, 1c olive oil, squirt lemon juice....

You are just using just the yolks aren't you?

The oil should be added a few drops at a time until it starts to get thick, and then drizzle it SLOWLY

You say two eggs...did you use the whole eggs? All the mayonnaise recipes I've used or seen called only for the yolks. Two whites in there would make it runny.

Also, most recipes I've seen call for 3/4 cup of oil and 1 tablespoon of lemon juice for each egg yolk. Even though that's even more liquid than what you used, maybe it emulsifies better to make a thicker mayonnaise. So that's also a possibility. No other ideas, maybe someone else will have some suggestions.

My personal recipe also uses 1/2 teaspoon dried mustard powder, which I think is a more French version of it, but I like it that way. :)

Ha! Bearfoot posted while I was still typing, but we think alike, lol.

I make mayo with a stick blender in a quart wide mouth mason jar using 1 whole egg, a little lemon juice, a little mustard, salt, a dash of tabasco and sometimes other seasonings depending on what i am using it for. i don't measure the oil, just pour it in very slowly while blending, either olive oil or safflower oil, depending on what my plans are for the finished mayo. It gets very thick. It makes about 2 cups.

I think if you are making it with a whisk by hand you use only the yolks and add the oil drop by drop. The whole-egg method works in a food processor, too, IIRC.

Jean

Recipe 1:
2 tablespoons lemon juice
1 egg
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 cup salad oil
Puree in blender.
With blender running, drizzle slowly into mixture until thickened.
3/4 cup olive oil.

Recipe 2:
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon paprika (optional)
1/8 teaspoon ground red pepper
2 egg yolks
2 tablespoons vinegar or lemon juice
2 cups salad oil
In a small bowl combine mustard. salt, paprika, and red pepper. Add egg yolks and vinegar or lemon juice. Beat with an electric mixer on medium speed till combined.
With mixer running, add oil, 1 teaspoon at a time, till 2 tablespoons oil have been added. Add remaining oil in a thin steady stream (This should take about 5 minutes). Cover and store in refrigerator up to 2 weeks.

Recipe 3:
Combine yolks of 2 eggs, 1 tablespoon mustard, 1 teaspoon salt, a little red pepper, and oil (approximately 1 cup) to make it thick. Add 1 tablespoon vinegar or lemon juice last. Beat all together until thick.

Recipe 4 (reduced-calorie):
3 tablespoons cornstarch
1/2 cup cold water
3/4 cup water
2 tablespoons white vinegar
1 tablespoon lemon juice
2 fresh egg yolks, at room temperature
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/3 cup corn oil
Put cornstarch into a small jar; add 1/2 cup cold water and shake to mix.
In a non-alumimum saucepan, bring 3/4 cup water, 2 tablespoons vinegar, and 1 tablespoon lemon juice to a boil; reduce heat to a low simmer. Gradually pour the cornstarch liquid into the sacepan mixture, stirring immediately and constantly until well thickened and clear. Remove from heat and quickly cool by placing the pan in cold water; stir now and then to prevent a top-film from forming; set aside.
Warm a mixing bowl in hot water and dry it. Use an electric mixer on med speed to beat the yolks until thick; beat in mustard, salt, and the remaining 1/2 teaspoon lemon juice. Beginning with no more than 1/2 a teaspoon at a time, beat in the oil. Beat continuously; don't rush; making sure every bit of oil is absorbed before adding more. When only half the oil is left, you can add it a teaspoon at a time. When beaten mixture is smooth and thick, gradually stir in the cooled cornstarch mixture, using a wire wisk to blend the ingredients thoroughly. Chill before using.

Recipe 4 is a "dressing base" therefore not as thick as the others.........

I use whole eggs in the blender method -- works great. Dry mustard apparently helps the mayo emulsify better. The few times I've left it out, the mayo was thinner.

Don't have any suggestions as I have never made my own. I will be trying some of the recipes. Custom made mayonaise sounds good. You can add whatever herbs and spices you like.

I learned about home made mayo from the show "Good Eats." The episode is "Mayo Clinic", and is on youtube. (
The recipe is at the Food Network website.

Michael

Thanks! Was using 2 whole eggs, so I am sure that is what is the problem. Will try some of the above recipes. As Michael noted above, the runny stuff is good for a dressing base- so it worked well for that.

Everything has to be a room Temperature. If anything is cold, it will not turn out right.

I use 1 whole egg, 5 tsp lemon juice or vinegar, 1/2 tsp salt and 1 cup oil in the food processor or blender. The oil gets drizzled in very slowly.

Most of the time I add a Tbsp of mustard. Sometimes a clove or two of garlic, too. Occasionally fresh dill. It depends on the the flavor I want.

If there's any left after a week, I give it to the dogs and make up a fresh batch.

Anyone make something close in taste to Miracle Whip light?

In His Name, using olive oil, it should stiffen up in the fridge too. Olive oil generally does get much firmer in the fridge...just a thought for what you have already made.
Trisha

How long does homemade mayo last in a frig?

Thanks for the receipes and info! I picked up a quart of Best Foods at the store yesterday, looked at the $6.59 price tag and put it right back on the shelf. I'll make my own!

if ya like mayo, try aoili

I've tried a lot of mayo recipes and this is my favorite. Very thick. I use two egg yolks, mostly because I have so many eggs and I like it thicker. I use a Vitamix and slowly add my oil, I've heard that the key is to very slowly add your oil, that the emulsifying happens between the eggs and oil and this is the part you have to be the most careful to end up with a thick mayo.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Ingredients

* 1 egg yolk*
* 1/2 teaspoon fine salt
* 1/2 teaspoon dry mustard
* 2 pinches sugar
* 2 teaspoons fresh squeezed lemon juice
* 1 tablespoon white wine vinegar
* 1 cup oil, safflower or corn

Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

I have the same question. I dont use mayo that much but would love to try some homemade.

I've kept it up to a month. Don't know if it lasts longer, we just use it up.

I have found that, no matter which recipe I use, it works best in a blender, and you have to s-l-o-w-l-y drizzle that oil in.

I too wouldn't hesitate to keep it around a month in the frig. I did a lot of research at one point and between the lemon & vinegar, it is just too acidic to grow funky fast. Like Pony, we rarely have it longer then a few weeks. The recipe I use fits into a pint canning jar.

I throw mine out after 10 days, just to be safe. But come to think of it, I don't think I've had any last that long. It REALLY is good.

From the Ball Canning Book, 1941, Salad Dressing (not mayo - I don't know what the difference is between them)

1 pint
3 Tablespoons flour
1 teaspoon salt
1/2 Cup sugar.
Blend in saucepan and then add:
3 Tablespoons butter
2 beaten eggs
1/2 Cup water
1/2 cup apple cider vinegar

Cook over low heat, stirring constantly, until thick (just comes to a boil).

This is the only kind I use, and my children have always loved it. Great on slaw or sandwiches, or deviled eggs, sandwich spread, etc. I usually make a quart (double everything), and it has lasted, for me, sometimes over 2 months. The vinegar seems to keep it from spoiling. Probably the cooking helps, too.....

Edited....the first line should have said, "IT MAKES one pint"

Rat's! I was thinking it was a new type of mayo that used a nice dark lager!

How safe is this with the raw eggs? I've been wanting to make some (have made some over 20 years ago) but the raw egg stigma has stopped me .
I also have a yummy cake orange creme filling recipe that uses raw egg and been afraid to make it and serve to people.(it's egg yolk,butter and orange rind and a bit of juice if I recall right oh yes and some sugar of course!)
Thanks,Chris

I've started making my own bread, might as well start making my own mayo now that my new duck and chickens have started laying.

Haven't made homemade mayo since I was in home ec back in ninth grade!

According to some of the recipes, mayo will last "up to" 2 weeks.
All recipes are made based on using "large" sized eggs.
Different oils (as well as changing ingredient brands) will give different tastes.
And a final point, as others have posted, add the oil s l o w l y, guess that that is the biggest downfall of making any mayo.......

jwal10 - :shrug: what's "Miracle Whip light" taste like?

I use an immersion blender as well with a whole egg. I had horrible luck w/ mayo until I got the immersion blender. With it you just add the ingredients- eggs, seasoning, then oil- stick the blender in and let it go- mayo in a minute.

I am not concerned in the least about the raw egg- I use farm fresh eggs though. I would be icked out by store eggs.

I use raw eggs. Have my own chickens, but even before that, I used store-bought eggs for mayo, Cesar Salad, and stuff, never once got sick.

It is "50 percent less fat and calories than Miricle Whip Dressing" 20 caleries/TBSP, but it has High fructose corn syrup in it.

Thank you orangehen, I make mine like you do, but only use 2 tablespoons of cane sugar, no salt and a touch of mustard to a half batch. I don't buy oil at all, I use butter for everything. I was just wondering if there were any new recipes out there. I use this as the base for everything, for sandwich spread I add my pickle relish, for salad dressing and dip I add fresh herbs. I love it in garden macaroni salad, just cooked homemade macaroni, bell peppers (red,yellow,orange,green), tomato and Mrs. Dash. Just so I know it is still good, I make a new batch at the start of every month. Never had a problem....James

No, raw eggs don't scare me but we raise our own. Raw milk doesn't scare me either but again, we raise that ourselves too.

Here is an article on eating raw eggs:

http://articles.mercola.com/sites/ar...-part-two.aspx

Also mayo has both vinegar and lemon juice, both very acidic, which lowers the PH, making it inhospitable to bacteria.

Mine calls for dry mustard too and whole eggs and I have never had a problem with it being runny.

I always use the whole egg and have good results. For me, I think the key to thick mayonaise is to add the oil very slowly while running the blender at highest speed.

This is how I make it, however I only use yolks and put all the oil in at once. I have a Cuisinart stick blender. Don't measure anything, Mayo in about a minute or so. DW thought it was a crazy idea to make our own mayo, until I made the first batch. Only buy a small jar of "hellmans" to keep on hand for a quick sandwich. One jar and the base of the blender goes in the dishwasher. If I'm going to make potato salad or something like that, I just put all the extras like mustard, extra salt and pepper in the jar and blend away. A quart jar of mayo cost a fortune, you can make your own for less than a dollar.

STICK BLENDER! YES!!

My blender died, but I have TWO stick blenders.

Huzzah! Fresh mayo!

How odd life is at times!! I was just thinking I aught to look for condements and other stuff that I can make with base items. That way I have less to stock up on!! Thanks for all the suggestions!! I can't wait to try out these recipies!
Catherine

Ok, inspired by this thread, I made mayo.
The first batch came out thick and lovely and ... bitter. We decided the olive oil I was using had too strong a flavor and the lemon juice brought out the worst in it.

So just now I tried making a batch with vinegar and plain old veggie oil. Drizzling it in drop by drop with a spoon, it was still taking forever to emulsify. It finally did and I spent a good 5 minutes drizzling in oil when suddenly - it separated!!

What did I do wrong? Could it have been heat? It's brutally hot in my house and the blender was heating from being on so long, did I cook it?
And can it be saved???

Thanks ,I read the article!
I do have my own freerange eggs,and always wondered if they are safer,now I know and will use them more for raw things.

Does Mayo turn out the same with Duck eggs? I have more of them!
Thanks,Chris

I don't know if mayo is different with duck eggs, but we have more of those, too.

I'm going to go give it a try. I'll check back in with my results. :)

According to Alton Brown, if you use extra virgin olive oil, you need to hand wisk the mayo, or it turns out bitter. ( )

As for the runny mayo, did you add enough juice? If you beat the mayo at too high a speed and too long at the end, you can mess it up, and get a runny mess. High temps can also do it.

To recover the broken emulsion, start with an egg yolk, and whisk it in a bowl. Add a small bit of the goo, and whisk to combine. Keep adding portions of the goo, but do not add more until the previous portion is completely mixed in. This should recover the mayo. If the temp is too high, you need to chill the materials first.

Michael