Does anyone make mayo?

TheRealParisLove

I'm trying to get my diet more natural, and I just love mayo. The store bought stuff is full of processed ingredients, and I was going to make my own with olive oil.

If you make your own mayo, do you prefer vinegar or lemon juice in the recipe? I'd also like to know how long it takes to make it, so that way I can plan enough time to prep my foods.

Thanks in advance!

keem88

i have a mayo recipe since i cannot handle processed/acidic foods well due to a bladder disorder (the lemon juice is very minimal so it does not bother me nearly as much as store bought mayo)

this makes 1 cup:

egg white mayo:
1 egg white
1/2 tsp salt
1 tsp white sugar
1/4 tsp mustard powder
2 tsp lemon juice
1 cup vegetable oil

blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. refrigerate in an air-tight container until using

i can't remember how long it takes to make, but nothing that takes up your entire day (it has been a while since i made it)

from allrecipes.com

Satiable

i can't remember how long it takes to make

Great recipe keem88, I haven't seen an egg white version before. Must try.

It takes me about 5 minutes to make mayonnaise. Pop everything but oil in the blender, blend, then add a couple of tablespoons' worth of oil every 30 seconds or so.

If the mayonnaise breaks (separates into an oily mess) try whisking a tablespoon of cold water into it, or if that's not enough, add one egg yolk. Only takes one minute extra.

erialcelyob

I've heard that some people use avocado (or guacamole) where they would otherwise use mayo. I don't know much though cos I am a ketchup person :-)

matyoung125

If you use a blender or food processor it only takes a couple of minutes (I make a one egg mayo with a a hand blender). Start off adding the oil slowly but you can add more quickly once it's gets going. If you use a hand whisk it can take 15-20 minutes.

Vinegar or lemon depends on what I'm using it for. Both are good. I use 50/50 mix of olive oil or rapeseed(canola) and a less flavoured oil like sunflower or veg.

aquarabbit

Mine takes me about 2 minutes (I have a little mini blender that I use). I prefer lemon juice personally. I'm not a big vinegar fan, but I am big on lemons and lemon flavors. So that's what I use. I use the basic one that Chef John did on a Foodwishes video years and years ago. Nothing fancy.

Casstevens133

That's a great recipe Keem88 it's mine too - works every time :-)

3dogsrunning

I make olive oil mayo at least once a week.

Place 1 whole egg and 2 tbsp of lemon juice in food processor. Let sit for a half hour to bring to room temp. Add 1/4 cup of light tasting olive oil (it's on the label, NOT extra virgin olive oil), 1/2 tsp dry mustard, 1/2 tsp salt.
Blend at medium speed until combined. With motor running drizzle 1 cup of light tasting olive oil in a very thin stream. It should take 2-3 minutes.

ETA - it takes less than 5 minutes excluding the time it takes to bring the egg to room temp. Total time would be 35 minutes I guess.

MABEL733

bump

Otterluv

My recipe is similar to 3Dogs.

1 egg, room temperature
1 tbs lemon juice or vinegar, I generally use vinegar because it's easier and the taste difference is negligable
1 cup oil, you can use olive or any type you like

Put the egg in a jar, put the vinegar in next, add the oil and maybe some shakes of salt and pepper. I use a stick blender, which I REALLY recommend, put the blender in the jar, pulse it as I pull it up out of the jar to the top of the liquid. You can do this a few times until you reach the desired thickness. The process (not including bringing up the egg to room temp.) takes about a minute.


I tried it (unsuccessfully) with my Kitchen Aid and with a hand whisk before getting the stick blender. That thing is magic. If you don't have one already, you really want one. They are also fantastic for soups and sauces.

whierd

My recipe is similar to 3Dogs.

1 egg, room temperature
1 tbs lemon juice or vinegar, I generally use vinegar because it's easier and the taste difference is negligable
1 cup oil, you can use olive or any type you like

Put the egg in a jar, put the vinegar in next, add the oil and maybe some shakes of salt and pepper. I use a stick blender, which I REALLY recommend, put the blender in the jar, pulse it as I pull it up out of the jar to the top of the liquid. You can do this a few times until you reach the desired thickness. The process (not including bringing up the egg to room temp.) takes about a minute.


I tried it (unsuccessfully) with my Kitchen Aid and with a hand whisk before getting the stick blender. That thing is magic. If you don't have one already, you really want one. They are also fantastic for soups and sauces.

I have heard of a very successful method using the stick blender. You put the oil in a measuring cup(or other container), start it and let it create a tornado vortex, then slowly drizzle in the egg/acid mixture.

fitgirlandfoodie

I'm from Mayo...but whenever I make it, it tends to split. But it till tastes better than store bought..

whierd

I'm from Mayo...but whenever I make it, it tends to split. But it till tastes better than store bought..

I'm not sure where Mayo is, but I wanna be from there too.

fitgirlandfoodie

I'm from Mayo...but whenever I make it, it tends to split. But it till tastes better than store bought..

I'm not sure where Mayo is, but I wanna be from there too.

Its a county in Ireland..and I may be biased but it's a pretty cool place....and if anyone has tickets for the All Ireland final which we're taking part in...send them my way please..Mayo for Sam '13

whierd

Anything you say.

5n0wbal1

I've heard that some people use avocado (or guacamole) where they would otherwise use mayo. I don't know much though cos I am a ketchup person :-)

I like using avocado on sandwiches in place of mayo. Usually 1 avocado is enough for 2 sandwiches if you use it generously or 3 if you use it moderately.

Acg67

My recipe is similar to 3Dogs.

1 egg, room temperature
1 tbs lemon juice or vinegar, I generally use vinegar because it's easier and the taste difference is negligable
1 cup oil, you can use olive or any type you like

Put the egg in a jar, put the vinegar in next, add the oil and maybe some shakes of salt and pepper. I use a stick blender, which I REALLY recommend, put the blender in the jar, pulse it as I pull it up out of the jar to the top of the liquid. You can do this a few times until you reach the desired thickness. The process (not including bringing up the egg to room temp.) takes about a minute.


I tried it (unsuccessfully) with my Kitchen Aid and with a hand whisk before getting the stick blender. That thing is magic. If you don't have one already, you really want one. They are also fantastic for soups and sauces.

I have heard of a very successful method using the stick blender. You put the oil in a measuring cup(or other container), start it and let it create a tornado vortex, then slowly drizzle in the egg/acid mixture.

http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

lithezebra

Mayo is easy to make, and takes less than 5 minutes with a blender, but hard to use up before it goes bad. I'd rather buy the stuff that keeps, since I only use a tablespoon or so, in recipes that serve 4-8, occasionally.

whierd

My recipe is similar to 3Dogs.

1 egg, room temperature
1 tbs lemon juice or vinegar, I generally use vinegar because it's easier and the taste difference is negligable
1 cup oil, you can use olive or any type you like

Put the egg in a jar, put the vinegar in next, add the oil and maybe some shakes of salt and pepper. I use a stick blender, which I REALLY recommend, put the blender in the jar, pulse it as I pull it up out of the jar to the top of the liquid. You can do this a few times until you reach the desired thickness. The process (not including bringing up the egg to room temp.) takes about a minute.


I tried it (unsuccessfully) with my Kitchen Aid and with a hand whisk before getting the stick blender. That thing is magic. If you don't have one already, you really want one. They are also fantastic for soups and sauces.

I have heard of a very successful method using the stick blender. You put the oil in a measuring cup(or other container), start it and let it create a tornado vortex, then slowly drizzle in the egg/acid mixture.

http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

That may be the exact video I was thinking of. I remember seeing something similar a few years ago. I guess I misremembered!

claire_donegal84

Haha... good for you... worth a try!!! I'm from Mayo too and my facebook newsfeed is full of almost **Everyone I know from the area** after tickets!!! GOOD LUCK!!!! Maybe worth going to Croke Park and chancing your arm on the day....

I'm from Mayo...but whenever I make it, it tends to split. But it till tastes better than store bought..

I'm not sure where Mayo is, but I wanna be from there too.

Its a county in Ireland..and I may be biased but it's a pretty cool place....and if anyone has tickets for the All Ireland final which we're taking part in...send them my way please..Mayo for Sam '13

robinellis

i actually use a little red wine vinegar in mine.

Bejede

bump

TheRealParisLove

Wow! These recipes are great! I have a blender and a food processor, so I will try those methods instead of the whisk method I remember my grandmother using.

I'm cooking salmon for dinner tonight, so I may make a garlic aioli from scratch with some capers blended in for a little extra flavor.

I almost always have these ingredients on hand, so no more store bought mayo. I'll make sure to use pasteurized eggs to avoid salmonella poisoning.

*No one mentioned it here, so in case anyone is reading the recipes, please use pasteurized eggs.

Corjogo

It doesn't take long at all. I usually make mayo at the same time I'm doing the meal, then if I don't use it all I can size the container to the remaining mayo.

Corjogo

I'm from Mayo...but whenever I make it, it tends to split. But it till tastes better than store bought..

Try pouring the oil more slowlyand then stop bblending as soon as it comes together.

erialcelyob

tablespoon of plain yogurt and a teaspoon of mustard

elisa123gal

reading this thread makes me realize how and why mayo is so fattening. I think I'll just stop eating it all together. :sad:

jls341

.

sunshineanstars

Bump

Ang108

Ever since I moved from Japan to Mexico ( 17 years now ) I have made my own Mayo. I started to like Japanese Kewpie mayonaise and nothing ever compared, so I am making my own. It takes about 3 minutes to make and cleaning the blender takes more time than the actual mayo making.....:o).