Reading the lables on the shop purchased stuff and it is full of preservatives. So what is the best way to make natural mayonaise? Many thanks for any help.
buckyboy,
Nov 11, 4:48am
tin condensed milk, receipe usually on the tin.but add 1/2 teasp dry mustard, some vinegar, add slowly until the consistency you want. that's it for me easy peasy. keeps ages ifyou need it to last.
davidt4,
Nov 11, 4:57am
3 egg yolks 300 ml extra virgin olive oil juice of 1 - 2 lemons salt freshly ground pepper (preferably white)
All ingredients need to be at room temperature.
Whisk the egg yolks (use a hand whisk, or an electric whisk or a small food processor) until well blended and starting to thicken.Very gradually trickle in the oil, keep whisking and when you have added about a third of the oil it should be starting to thicken.As it thickens you can increase the rate at which you add the oil.
When it gets very thick add the juice of one lemon, this will thin it down.Add salt and pepper, continue to add the oil until you have a very thick mayonnaise.
Taste and adjust with more seasoning or lemon juice if it needs it.If it tastes too eggy it needs more salt.
You can vary this basic mayo by adding Dijon mustard or fresh garlic, chopped herbs, chopped capers, gherkins or anchovies.
martine5,
Nov 11, 10:03am
Your advice is bang on - everytime.You are amazing!!
davidt4,
Nov 11, 8:26pm
Thanks Martine5, it's nice to have some positive feedback.
maxwell.inc,
Nov 11, 9:36pm
You cant beat a real egg mayo made at home thats for sure..Its a skill everyone should know in the kitchen I reckon (and its not hard to learn either)
pickles7,
Nov 12, 12:51am
whole egg mayonnaise
1 whole egg juice of 1 lemon 1 teaspoon whole grain mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 150 mils of sunflower oil 150 mils of canola oil You will need a stick blender and a tall beaker to make this mayonnaise. Put the egg into the beaker first Put the other ingredients carefully on top of the egg, so as not to disturb the egg. Lower the stick blender in to the bottom without disturbing the ingredients. Pulse the blender, until the ingredients start to emulsify, tilt the blender to allow the oil to be incorporated.
the two oils, do make it nicer, can use the one if that is all you have. enjoy
jbsouthland,
Nov 12, 1:24am
Cut out thisEnglish Country Living Mag recipe andon my fridge doorwith magnet ( that means am impressed and willdefinitly makeit) .....have been awayon hols till now and so haven't made as yet .....pour 290mlsolive oil into a jug. In a bowl , put two egg yolks,1 crushed garlic clove,1 heaped tsp mustard powder,1 level tsp salt and some pepper.mix well. whisk in a drop of the oil and continue to add it slowly ,whisking continuosly. Once thickened , add 1 tspn white wine vinegar and whisk and add oil as before. season and store in a screw top jar in the fridge for up to a week.
duck1960,
Nov 12, 5:01am
WOW, just come in now and cant believe the replies. Cheers all, I will have sonme fun giving all of them a go.
lilyfield,
Nov 12, 6:50am
I do like pickles does-- with the whole egg in my blender
cookessentials,
Nov 12, 7:07am
yep, whole egg mayo here too. No point posting the recipe...there are a couple here that would suffice.
lyndyhopper,
Nov 12, 10:22am
Can anyone tell me what difference using a whole egg makes(apart from not wasting the egg white).Does it change the consistency?
davidt4,
Nov 12, 7:27pm
The texture of whole egg mayonnaise is a little softer (because the egg white doesn't emulsify with the oil the way the yolk does) and it doesn't keep so well.The taste is pretty much the same though.
pickles7,
Nov 12, 9:48pm
Nothing at all, just saves throwing out the egg white. I feel the mayo holds way better, when you make your own. If it splits as it will sometimes, just start over and add the split mayo to the new batch, after you have it emulsifying. It lasts well in the fridge.
duck1960,
Nov 11, 4:36am
Reading the lables on the shop purchased stuff and it is full of preservatives. So what is the best way to make natural mayonaise! Many thanks for any help.
buckyboy,
Nov 11, 4:48am
tin condensed milk, receipe usually on the tin.but add 1/2 teasp dry mustard, some vinegar, add slowly until the consistency you want. that's it for me easy peasy. keeps ages ifyou need it to last.
martine5,
Nov 11, 10:03am
Your advice is bang on - everytime.You are amazing!
davidt4,
Nov 11, 8:26pm
Thanks Martine5, it's nice to have some positive feedback.
maxwell.inc,
Nov 11, 9:36pm
You cant beat a real egg mayo made at home thats for sure.Its a skill everyone should know in the kitchen I reckon (and its not hard to learn either)
jbsouthland,
Nov 12, 1:24am
Cut out thisEnglish Country Living Mag recipe andon my fridge doorwith magnet ( that means am impressed and willdefinitly makeit) .have been awayon hols till now and so haven't made as yet .pour 290mlsolive oil into a jug. In a bowl , put two egg yolks,1 crushed garlic clove,1 heaped tsp mustard powder,1 level tsp salt and some pepper.mix well. whisk in a drop of the oil and continue to add it slowly ,whisking continuosly. Once thickened , add 1 tspn white wine vinegar and whisk and add oil as before. season and store in a screw top jar in the fridge for up to a week.
cookessentials,
Nov 12, 7:07am
yep, whole egg mayo here too. No point posting the recipe.there are a couple here that would suffice.
lyndyhopper,
Nov 12, 10:22am
Can anyone tell me what difference using a whole egg makes(apart from not wasting the egg white).Does it change the consistency!
davidt4,
Nov 12, 7:27pm
The texture of whole egg mayonnaise is a little softer (because the egg white doesn't emulsify with the oil the way the yolk does) and it doesn't keep so well.The taste is pretty much the same though.
uli,
Nov 12, 9:54pm
Good luck to all mayo makers - now that summer is here again :)
This is another thread too good to lose to the abyss.
coreblimey,
Nov 13, 3:32am
I use a whole egg mayo recipe and recently made it with the addition of some (OK a LOT) of roasted garlic.DELICIOUS!
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