Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: 1Bigg_ER on January 22, 2015, 04:03:42 PM
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Tastes 100 times better than that MANHELL's (get it?).
1 egg yolk
1 tablespoon water. I have tried using whole egg but I prefer replacing the white with water
I tablespoon vinegar. I grab any vinegar closer to me or lemon juice.
a squirt of dijon mustard, helps with emulsification.
3/4 to 1 cup oil. Peanut and macadamia nut oil are my favorites. Stay away from olive oil, especially extra virgin, gets bitter after bruising.
a dash of vietnamese fish sauce (UMAMI on steroids)
Pinch of salt
Sometimes I add a pinch of chipotle powder.
Add all ingredients EXCEPT OIL to your food processor and run it. Then slowly drip the oil in while its still running. After about a quarter cup you can add the oil in a steady stream until you get a thick mayo consistency.
OR, I borrowed this from Kenji on serious eats.
Use a stick blender, add all ingredients ( except the oil) to a narrow cup or bowl that will barely fit the base of the stick blender. Add the oil last so that it will get suspended over the rest of the ingredients.
(http://i1175.photobucket.com/albums/r636/emtawali/20150121_132405_HDR_zpszew6lph2.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150121_132405_HDR_zpszew6lph2.jpg.html)
Now stick the blender all the way to the bottom. What will happen here is that the running blender will form a vortex like action that will pull the oil down and mix it with the other mess. This mimics the slow steady dripping.
Blast it on max speed and slowly raise the stick blender to get everything "mayonnaised". Once you're satisfied with the consistency, transfer that mess into a jar, taste for seasoning and enjoy.
(http://i1175.photobucket.com/albums/r636/emtawali/20150121_132720_HDR_zpsmrfjqafj.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150121_132720_HDR_zpsmrfjqafj.jpg.html)
Fantastic mayo.
(http://i1175.photobucket.com/albums/r636/emtawali/20150121_133311_HDR_zpsxeataczz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150121_133311_HDR_zpsxeataczz.jpg.html)
Other variations
For buttery mayo replace some of the oil with melted ghee. This will be a thicker mayo since ghee solidifies in the refrigerator. Just stir before using.
Replace some of the oil with melted bacon fat....yes, trust me.
Now go forth and make a BLT with bacon mayo..
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I made some mayo years ago. I always thought my homemade version was superior to any commercial products out there. I just haven't "needed" to make any for a long time. Might have to re-visit that "need". Thanks for posting.
Art
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I made some mayo years ago. I always thought my homemade version was superior to any commercial products out there. I just haven't "needed" to make any for a long time. Might have to re-visit that "need". Thanks for posting.
Art
Same here, made my own many years ago and liked it much better than any store bought stuff. Might have to give it a try again. ;)
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I make aioli a few times a year. And yes homemade is always better!
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And no funky ingredients.
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Thanks for posting Bigg! Although I rarely use mayo(I love Miracle Whip) there are times I need it for something and my wife likes mayo.
Bookmarked!
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And no funky ingredients.
So true, don't need PhD in chemistry to understand the ingredients. :P
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Thanks Bigg - yeah I am a Manhell's guy (sorry muebe just don't like Miracle Whip.) Have to admit, I have not looked at the ingredients - just assume Manhell was good. This is bookmarked and I will be trying it.
D
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And no funky ingredients.
One man's "funk"...is another man's R&B.... ;)
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And no funky ingredients.
One man's "funk"...is another man's R&B.... ;)
I saw Chaka Khan singing in a bar in Canada before she was "Chaka Khan"...
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And no funky ingredients.
One man's "funk"...is another man's R&B.... ;)
AAA HAHAHA!!
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Doesn't real mayo separate if left un-stirred? Like real peanut butter.
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Doesn't real mayo separate if left un-stirred? Like real peanut butter.
Never, if it was made correctly. If it separates then it was "broken" in the first place.
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Doesn't real mayo separate if left un-stirred? Like real peanut butter.
Never, if it was made correctly. If it separates then it was "broken" in the first place.
Ok I may have made some broken of my own :D
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You were reading my mind. I was thinking folks might enjoy a good thread on making mayo!
Bigg, I agree. Homemade tastes SOOOO much better than any store bought. And you are bang on about avoiding EVOO!!! It just does NOT work well for mayo at all.
Another good tip: Make sure your eggs are as fresh as possible. The fresher the egg, the more lecithin the yolk will contain. Lecithin is what what allows the emulsification to work.
Here's my 'tweaked' variation:
1 egg yolk
1 cup neutral oil (safflower, peanut & soybean oil are all good choices)
1 TBS Vinegar
1 TBS Lemon juice
1/2 tsp. mustard (dry or prepared - either will work)
1/4 tsp. Salt
1 tsp. Sugar (or use 2 tsp. to make it more like miracle whip)
1/4 - 1/2 tsp. fresh cracked Black pepper (optional but I like it)
1/8 tsp. Paprika (or ground red pepper for a little more zing)
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My high school girlfriend's mom made the BEST mayo She used it for Christmas gifts every year for years and years. Her parents were family friends, too, so when Mary delivered her mayo every year there was ALWAYS a battle to see who could get in it first! Wow, Bookmarked. Gonna try it. Only problem I foresee is getting fresh enough eggs. Will have to do some research on it. Our Albertson's quit selling AA eggs, durn em. Now just A. I can tell the difference in flavor. Gonna have to find someone with hens to buy from. Thanks for the recipe.
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You were reading my mind. I was thinking folks might enjoy a good thread on making mayo!
Bigg, I agree. Homemade tastes SOOOO much better than any store bought. And you are bang on about avoiding EVOO!!! It just does NOT work well for mayo at all.
Another good tip: Make sure your eggs are as fresh as possible. The fresher the egg, the more lecithin the yolk will contain. Lecithin is what what allows the emulsification to work.
Here's my 'tweaked' variation:
1 egg yolk
1 cup neutral oil (safflower, peanut & soybean oil are all good choices)
1 TBS Vinegar
1 TBS Lemon juice
1/2 tsp. mustard (dry or prepared - either will work)
1/4 tsp. Salt
1 tsp. Sugar (or use 2 tsp. to make it more like miracle whip)
1/4 - 1/2 tsp. fresh cracked Black pepper (optional but I like it)
1/8 tsp. Paprika (or ground red pepper for a little more zing)
We're not far off. When I want a little sweetness I use white balsamic vinegar.
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And here's a thought. If you wanted to keep it longer than a week you could pasteurize the egg by sous viding at 135ish for an hour.
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And here's a thought. If you wanted to keep it longer than a week you could pasteurize the egg by sous viding at 135ish for an hour.
Now that is a good idea!
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Great stuff - thank all of you!