The Challenge....
Last line of the recipe...”use within three days.” That won’t work in the POF household. We use a little on weekends for sandwiches and that’s about it.
Why? I am pretty sure that mayonnaise did not exist till after God cursed the earth.
Think about it.
Tip:
Instead of using hot-sauce, slice up a Hungarian Wax Pepper (and optionally 1/16th tsp of cyanne) and drop them in the vinegar / lemon-juice... let them soak for 3 or 4 days before using.
(When you get ready to use the vinegar/lemon-juice, scoop out the peppers [and their seeds] before using.)
A cousin of mine worked in a mayonnaise factory around 40 years ago and will not eat mayonnaise to this day and after hearing his stories, neither will I or any one in my family.
Not me-—Hellman’s has been satisfying me for 50 years.
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Banana sandwiches would be inedible without mayonnaise.
I have never had home made tho I remember our high school science teacher, Doc. Couch told us how to make it and assured us it was much better.
Uugh! If you are going to bother making mayo, make it with olive oil; light or medium. Once in a while I will make a basil mayo... Great with leftover duck sandwiches
I make homemade mayo, but the problem is refrigeration. It gets very hard and not at all spreadable with refrigeration. Any solutions for keeping is spreading?
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Finally a mayonnaise recipe that does not taste like lemon flavored oil.
I used to make home made mayo back when I was a newly wed with a new home. In my lovely Osterizer kitchen machine.
Then one day, I got the brilliant idea that I could pop the air pocket (signaled by a change in motor pitch) without turning it off.
This resulted in an explosion of fresh mayo into my face and pretty much everywhere else in my freshly painted kitchen. The oil soaked into the paint and eventually required fresh sealer and paint to rid the splotching.
I don’t do that anymore...
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bfl
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.
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)
;^)
My recipe:
In food processor, 1 whole egg plus one egg yolk, pinch of Himalayan sea salt, 1 tsp Dijon mustard, 1 1/2 tbsp lemon juice. Pulse 3 times. Add 1 cup sunflower oil by drizzling into food processor while pulsing for about 3 mins.
I make mine with organic ingredients and I never have a problem with it spoiling or separating.