Posted on 03/29/2014 3:00:47 PM PDT by kingattax
If bourbon is the social lubricant of the South, then mayonnaise is the culinary ball bearings. It makes your deviled eggs, chicken salads, potato salads, pimiento cheese, and tomato sandwiches sing. So why master homemade mayonnaise? For starters, it’s healthier and tastes better than store-bought (yes, even Duke’s). Plus, making mayo will make your grandmother’s heart full.
(Excerpt) Read more at yahoo.com ...
Would include some amount of prayer..?
No the wife wanted to read this later,
Add a tablespoon or so of whey from real, unflavored yogurt. It’s the liquid that collects on top.
bfl
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God bless you! :)
The whole point to making homemade mayonnaise is to escape the unhealthy canola oil. Canola oil is GMO and always befouled and rancid. Bad PUFAS cause heart disease and inflammation.
Here is a much better recipe.
20 second Mayonnaise
You need a hand blender for this.
The world’s laziest mayonnaise recipe:
Prep time: 20 Seconds
Total time: 20 Seconds
Yield: 1 cup
Crack a pastured egg into your immersion blender container. Don’t even bother to separate the yolk. Add two teaspoons of dijon mustard, a tablespoon of lemon juice, and a pinch of salt. Pour in 200ml of good quality olive oil. Put hand blender to the very bottom of the container and blend until it thickens into mayonnaise.
Not canola oil. The more I know of it, the less I like it. Instead use 100% Italian olive oil, which is more expensive than blends, but definitely worth it for flavor; or at a minimum, use grape seed oil. If you are adventurous, use delicious, unrefined avocado oil, which is not too pricey.
“Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching and degumming — all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids. As much as 40% of the oil is TFAs.”
Next, while you might be able to buy pasteurized egg yolks, I am willing to take the risk that the vast majority of fresh egg yolks are fine, with no hazardous bacteria.
The best flavor of hot sauce to add to mayonnaise is Louisiana hot sauce, which seems to be designed for use in mayonnaise and salad dressing.
It also enhances the flavor a lot to put in a pinch or two of paprika.
You don’t need the immersion blender container. Use a large glass or small bowl. Big strong jelly jar water glasses work perfectly.
You need healthy eggs - cheap ones should,not he eaten raw.
/johnny
In an old vaudeville act Groucho Marx as Napoleon said farewell to Josephine, thus:
“Jo, your eyes shine like the seat of my blue serge pants, and I know you are as true as a three dollar cornet.
“But hark, they are playing the Mayonnaise! The army must be dressing!”
(Anyway, bring out the Hellman’s, and bring out the best)
;^)
ewww hate to think that is part of the Mayo ingredient
What is RAPE Seed Oil? lol I think you meant Grape =)
Rape seed. It's from brassicas, like turnips.
/johnny
What do you mean by breaking the mayo?
Canola oil is (almost) the same thing. Rape is very similar to the mustard plant.
When you break handmade mayo, you will know. It's pretty obvious when you've seen/done it once.
Unbreaking mayo(or bechemel)... that is why I got a 4.0 in the sauces class.
/johnny
Mrs L makes an incredible home made mayo.
Thank you. I have been blessed abundantly and beyond measure.
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