Making your own mayonnaise? Does anybody do this?

[LaydeeBug]

My mother made this once, but it was God-awful. I was thinking of taking a stab at it. I wanna get back to local veggies, and less preservatives (I think it preserves the fat that I have LOL) so I thought making my own might help.

Has anyone done this?

[Warpy]

1. I have and while the results tasted better than store bought

the consistency was less than ideal. Mayo is just one of those things I'll buy prepared, usually safflower mayo from the health food store to avoid some of the stabilizers that go into grocery store stuff.

Commercial mayo isn't the worst thing out there, by the way. I prefer one with a decent quality oil over the ones with palm oil, but that's about it.

[Callalily]

2. This stuff is the BEST!

[Warpy]

11. That's my favorite, too

and tastes closest to homemade unless I've gone the extra mile and used a fancy Dijon mustard and extra virgin olive oil. It's certainly my go-to mayo for all my summer salads, and I live on summer salads here in the desert.

[pscot]

3. It's going to be looser

than the commercial variety. We make ours with extra virgin olive oil. Use a blender and add the oil very slowly. A small ammount of dried mustard helps stabilize the emulsion. Add any herbs you like. Dill is tasty. In the south of France, garlic predominates. We generally make it for immediate use. Try it in a chicken salad with pieces of sauteed portobello and pineapple chunks.

Here's a link to one of my favorite sites. Photos and a long comment thread you might find helpful:
http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise

[pengillian101]

24. Thanks for the website.

http://www.cookingforengineers.com/recipe/43/Homemade-M...

Very fun and informative to read around at--thanks for posting it :-)

[eridani]

25. Also, try emptyng most of a lecithin capsule into it.

I do that with all my dressings.

[NMDemDist2]

4. i watched Alton Brown's Good Eats show on that

he made it look easy, but he always makes everything look easy......

[beac]

5. My grandfather used to make his own.

It was heaven. Alas, I never got the recipe.

I Googled around and the recipe/instructions on this site sound close to what he used to do:
http://www.justhungry.com/2006/02/basics_mayonnai.html

I do remember the 'drop by drop' being really important, FWIW.

[eleny]

6. Nope, no guts. Heck, I only just recently got over my fear of making marshmallows

:D

[beac]

10. Did THIS guy contribute to your fear?

;)

[eleny]

12. Lol!!!

[kestrel91316]

7. I'll never buy mayo again. Besides the fabulous taste and texture,

another benefit of homemade mayo is that it's enough of a PITA that I don't do it often. It's fattening, so that's a good thing.

[Retrograde]

8. it tastes different from the store-bought kind

I find it a lot richer when I use good olive oil. It's not that hard to make - just make sure you add the oil slowly while stirring (manually or with a blender). It also doesn't keep as long as the packaged kind, since it doesn't have the stabilizers and preservatives.

Just think of store mayonnaise and homemade as two different things that have the same name.

[TreasonousBastard]

9. I've made it in the past, using a blender, but...

now I'm a little freaked about raw egg yolks. Balancing the admittedly slim possibilities of poisoning with the lame taste and additives in storebought is a choice?

Once it cools down, the biggest difference you'll probably notice between it and the store stuff is the olive oil flavor. I used to get something called "Mayoli" but I can't find it any more. Made with olive oil, it tasted a lot like homemade.

(And NO, I don't have a source for organic, free-range, guaranteed safe eggs from happy chickens. Probably wouldn't spend extra for them even if I did.)

[NashVegas]

13. I Have

With mixed results. The first two batches were fantastic, then I got cocky or something.

[tango-tee]

14. That has happened to me, too.

I believe the mistake I made was adding the oil too quickly. The whole thing ended up looking like antedeluvian ooze.

Preparing it with olive oil has, to my taste, produced a too-strong tasting mayo. A neutral-flavored oil such as safflower is good, in my experience. Perhaps with a touch of olive oil in the end, depending on what you plan on making.

[NashVegas]

20. One Thing

the first two batches had: macadamia nut oil. I ran out after.

[hippywife]

17. ....

You are cracking me up! :rofl:

I sometimes have what I refer to as beginners luck. The first time or two I make something new it turns out perfect, about the third time, I screw it up.

:hi:

[NashVegas]

21. Well

there ya go

[hippywife]

22. Accusing yourself of getting cocky

was what I found so funny. :rofl:

[spinbaby]

15. Only if I need a lot of mayo

If I'm making potato salad or something that needs a lot of mayo, I'll make a batch--it's really easy to do in a blender. Homemade mayo goes bad quickly, though, so it's not worth making a whole batch if you need only a spoonful.

[greenbird]

16. I've been doing it for years.

It's easy. I've read that you can have trouble with the emulsification if the weather's weird, but that has never happened to me. If you can get fresh local eggs (buy 'em from ME!) you'd worry less about the raw egg factor. I'll send you my recipe if you'd like.

[hippywife]

18. Isn't it wonderful having your own supply of eggs?

We love having our chickies, too. :hi:

[greenbird]

19. 'tis

[blaze]

23. Well, I can't get my eggs from you

since I'm in Colorado...

But I'd like your recipe just the same. :)