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How To Make Homemade Mayonnaise
Yahoo ^ | Mar 21, 2014

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 ...


TOPICS: Food
KEYWORDS: chickensalad; cookery; deviledeggs; homemademayonnaise; mayo; mayonnaise; miraclewhip; pimientocheese; potatosalad; recipe; tomatosandwich
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1 posted on 03/29/2014 3:00:47 PM PDT by kingattax
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To: don-o

The Challenge....


2 posted on 03/29/2014 3:04:22 PM PDT by Mrs. Don-o (Put up yer Dukes.)
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To: kingattax

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.


3 posted on 03/29/2014 3:07:24 PM PDT by ProtectOurFreedom
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To: kingattax

Why? I am pretty sure that mayonnaise did not exist till after God cursed the earth.

Think about it.


4 posted on 03/29/2014 3:09:45 PM PDT by ThomasThomas (Yes, You are always right /S)
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To: kingattax

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.)


5 posted on 03/29/2014 3:11:32 PM PDT by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
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To: ProtectOurFreedom
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.

My grandma has a good recipe -- it's good for a pretty long time.

6 posted on 03/29/2014 3:12:33 PM PDT by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
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To: kingattax

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.


7 posted on 03/29/2014 3:12:58 PM PDT by Oliviaforever
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To: kingattax

Not me-—Hellman’s has been satisfying me for 50 years.

.


8 posted on 03/29/2014 3:13:10 PM PDT by Mears
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To: ProtectOurFreedom
They are full of something and it isn't mayonnaise.

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

9 posted on 03/29/2014 3:15:07 PM PDT by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: kingattax

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.


10 posted on 03/29/2014 3:15:40 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: kingattax

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


11 posted on 03/29/2014 3:16:46 PM PDT by Bulwinkle (Alec, a.k.a. Daffy Duck)
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To: kingattax

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?


12 posted on 03/29/2014 3:20:14 PM PDT by Jemian
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To: OneWingedShark
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.)

What the heck is this, a Harry Potter potions class? ;)

13 posted on 03/29/2014 3:22:39 PM PDT by Tijeras_Slim
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To: Jemian
Are you making it with a whisk or in the food processor?
14 posted on 03/29/2014 3:24:36 PM PDT by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: Jemian
Make sure that when you cover the mayo that you exclude ALL air. I put cling wrap directly on the top of the mayo. Also, you should use enough oil until it is ALMOST ready to break.

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?

/johnny

15 posted on 03/29/2014 3:25:21 PM PDT by JRandomFreeper (Gone Galt)
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To: kingattax

16 posted on 03/29/2014 3:31:59 PM PDT by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: JRandomFreeper; Harmless Teddy Bear

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.


17 posted on 03/29/2014 3:33:16 PM PDT by Jemian
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To: Jemian
If the oil doesn't get stiff by itself in the fridge, it shouldn't in the mayo. You may just need more oil. I use a scary amount of oil (el cheapo oil, I'm poor) for one egg yolk and a tablespoon of vinegar.

/johnny

18 posted on 03/29/2014 3:40:23 PM PDT by JRandomFreeper (Gone Galt)
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To: Jemian

Hey dear. How you doing?


19 posted on 03/29/2014 3:40:53 PM PDT by MamaB
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To: JRandomFreeper

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.


20 posted on 03/29/2014 3:44:13 PM PDT by Jemian
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To: Jemian

It may be stiffer when made with a blender then a whisk. You can also add a little more fluid to thin it out a bit.


21 posted on 03/29/2014 3:46:53 PM PDT by Harmless Teddy Bear (Proud Infidel, Gun Nut, Religious Fanatic and Freedom Fiend)
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To: MamaB

I’m fine. My back problems were cured, suddenly, on March 30 last year. So that is resolved. But, I am terribly, terribly homesick. I miss my kids, my grandbaby, spring, we have outlasted our friends here and our internet service is crappy to the point of being almost unworkable.

It would be better if we had enough $ to fly home during the summers.

Things will get better. This is a great job. I have 11 students from 7 different countries. They are very polite and fun. We are affecting Bible translation and people are being saved. That is the point.


22 posted on 03/29/2014 3:48:03 PM PDT by Jemian
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To: Oliviaforever

Care to share some of those stories? I’m quite interested.


23 posted on 03/29/2014 3:48:50 PM PDT by An American in Turkiye
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To: Mrs. Don-o

Game on!


24 posted on 03/29/2014 3:50:04 PM PDT by don-o (He will not share His glory and He will NOT be mocked! Blessed be the name of the Lord forever!)
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To: Oliviaforever
after hearing his stories, neither will I or any one in my family.

If all the stories that could be told were told, no one would eat or drink anything that they did not get out of the ground. Ever.

25 posted on 03/29/2014 3:52:15 PM PDT by don-o (He will not share His glory and He will NOT be mocked! Blessed be the name of the Lord forever!)
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To: kingattax

.


26 posted on 03/29/2014 3:56:39 PM PDT by silentreignofheroes
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To: An American in Turkiye

The smell made he and other new workers sick.

The process was not as hygienic as one would expect.

There was a focus on keeping a certain flying incest’s larva out of the process and that was not always as successful as one might expect.


27 posted on 03/29/2014 3:57:05 PM PDT by Oliviaforever
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To: Jemian
Are you back in the States?

You can also add a little bit of water... very little at a time, or it might break.

/johnny

28 posted on 03/29/2014 4:00:34 PM PDT by JRandomFreeper (Gone Galt)
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To: kingattax

Finally a mayonnaise recipe that does not taste like lemon flavored oil.


29 posted on 03/29/2014 4:05:17 PM PDT by jonrick46 (The opium of Communists: other people's money.)
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To: kingattax

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...


30 posted on 03/29/2014 4:06:34 PM PDT by Valpal1 (If the police can t solve a problem with violence, they ll find a way to fix it with brute force)
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To: JRandomFreeper

Nope, I’m over here sitting on top of the hill at Hillcrest International School. In front of me is Lake Sentani and to my back is Mount Cyclops.

I will try the water this week.


31 posted on 03/29/2014 4:06:40 PM PDT by Jemian
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To: Oliviaforever

And? Lets hear them!. Just like hotdogs! All stories.


32 posted on 03/29/2014 4:09:15 PM PDT by US_MilitaryRules (Tastes like Heaven, Burns like Hell! Mmmmmm. What is it?)
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To: Oliviaforever

OK I read it.


33 posted on 03/29/2014 4:13:37 PM PDT by US_MilitaryRules (Tastes like Heaven, Burns like Hell! Mmmmmm. What is it?)
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To: Jemian

Yes, it is. I am thankful that my 2 grands live here and one of my greats lives here and the other one in Athens. God bless.


34 posted on 03/29/2014 4:17:59 PM PDT by MamaB
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To: Oliviaforever
"A cousin of mine worked in a mayonnaise factory around 40 years and will not eat mayonnaise . . . after hearing his stories, neither will I or any one in my family.

So sad for you and more mayonnaise for me.

I can enjoy mayonnaise with my tuna salad sandwiches and egg sandwiches. I can enjoy mayonnaise with my deviled eggs. I can enjoy mayonnaise with my artichokes. I can enjoy mayonnaise with my home-made tartar sauce. I can enjoy mayonnaise with my green eggs and ham. And you can enjoy no mayonnaise--not even on a nice juicy BBQ'd hamburger made with home ground chuck arm shoulder. So sad for you.

Make your own and you will know you made the "Best" food on Earth.

35 posted on 03/29/2014 4:20:17 PM PDT by jonrick46 (The opium of Communists: other people's money.)
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To: kingattax

Bookmark


36 posted on 03/29/2014 4:26:47 PM PDT by MrEdd (vHeck? Geewhiz Cripes, thats the place where people who don't believe in Gosh think they aint going.)
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To: silentreignofheroes

invisible ink ?


37 posted on 03/29/2014 4:32:50 PM PDT by kingattax (America needs more real Americans.)
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To: Oliviaforever
There was a focus on keeping a certain flying incest’s larva out of the process......

flying incest ?

38 posted on 03/29/2014 4:34:35 PM PDT by kingattax (America needs more real Americans.)
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Who has a recipe for home-made Miracle Whip?


39 posted on 03/29/2014 4:41:48 PM PDT by Rio (Proud resident of the State of Jefferson)
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To: Oliviaforever

“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.”

I am the same way with Fig Newtons. Read whatever you want into that.


40 posted on 03/29/2014 4:42:58 PM PDT by EQAndyBuzz ("Heck of a reset there, Hillary")
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To: Rio

Would include some amount of prayer..?

41 posted on 03/29/2014 4:46:26 PM PDT by BlueDragon (You can observe a lot just by watching. Yogi Berra)
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To: kingattax

No the wife wanted to read this later,


42 posted on 03/29/2014 4:55:42 PM PDT by silentreignofheroes
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To: ProtectOurFreedom

Add a tablespoon or so of whey from real, unflavored yogurt. It’s the liquid that collects on top.


43 posted on 03/29/2014 5:04:56 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: kingattax

bfl


44 posted on 03/29/2014 5:07:15 PM PDT by Manic_Episode (GOP = The Whig Party)
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To: silentreignofheroes

Bookmark


45 posted on 03/29/2014 5:08:05 PM PDT by publius911 ( At least Nixon had the good g race to resign!)
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To: Jemian

God bless you! :)


46 posted on 03/29/2014 5:33:20 PM PDT by ShasheMac (Be still and know that I am God. Psalm 46:10)
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To: kingattax

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.


47 posted on 03/29/2014 5:40:13 PM PDT by Yaelle
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To: kingattax

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.


48 posted on 03/29/2014 5:40:24 PM PDT by yefragetuwrabrumuy (WoT News: Rantburg.com)
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To: Yaelle

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.


49 posted on 03/29/2014 5:45:06 PM PDT by Yaelle
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To: Yaelle
What about rape seed oil?

/johnny

50 posted on 03/29/2014 5:46:41 PM PDT by JRandomFreeper (Gone Galt)
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