Skip to comments.How To Make Homemade Mayonnaise
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, its healthier and tastes better than store-bought (yes, even Dukes). Plus, making mayo will make your grandmothers heart full.
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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.
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.)
My grandma has a good recipe -- it's good for a pretty long time.
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.
I make mayonnaise and it has lasted up to three weeks in the refrigerator.
Never lasts longer then that but that is because it is eaten
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?
What the heck is this, a Harry Potter potions class? ;)
I know, knowing when it's going to break is best viewed in hind-sight. But that's the challenge. Broken mayo can be fixed, but it takes practice.
You knew I'd have to hit this thread. Hope you and yours are doing great. JT producing any grandbabies for you yet?
Harmless: I make it in the blender.
Johnny: so it is the air that makes it stiff? I thought it was the chilling of the oil.
I have one granddaughter about 2.5 years old, Piper Noel, and she’s the cutest thing ever. The youngest is also married, to an army sergeant but no babies there yet. He has been in Korea for a year and will be back soon. Watch this space (or a similar one) for an announcement.
Hey dear. How you doing?
I use about 1.5 cups of oil per egg, but that is the thing. I think the oil does get stiff in the fridge. I use a national brand of oil.
I’ll say it right now: I don’t like olive oil. Most of what I’ve tasted is too overpowering and takes over the flavor of what it is supposed to be enhancing.
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