Serious efforts - Homemade Mayo
I've been tweaking my diet for a bit now, and after being diagnosed w/type 2 diabetes I'm stepping up my efforts even more. I still plan on using sugar as part of my diet, but controlling what, where & when...so I'm cutting out the extra sugar in it. After reading the mayo labels last week I discovered that even Hellmans has sugar in it. I want to start making my own. Does anyone here do that, and do you have a great recipe without sugar? I'm also thinking about making my own ketchup for the same reason.
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12 Comments:
@mepolo - here goes:
4 egg yolks
1 tsp mustard
1/2 tsp minced garlic*
juice from 1/2 lemon
salt (about 1/8 tsp)
oil (I use either canola, or olive or hazelnut oil, depending on the flavour I want to get. Canola is the most neutral flavour-wise) - about 1 1/2 - 1 3/4 cups
*You can use more or less garlic, or not use it at all. Sometimes I also add smoked paprika and/or cumin, or fresh herbs, when I want to play with flavour and/or colour; this is just a "basic" recipe.
Blend together all ingredients except oil for about a minute (I use a blender for it, but you can use a food processor or even, I'd imagine, an immersion blender). With the blender running, slowly drizzle in the oil (slowly is the key here, don't "dump" it all in. I usually use my bottle with the drizzler, as I don't need to measure the oil at this point - after you make it the first time, you'll see what I mean).
Watch the mixture in the blender as you drizzle the oil in. Once you get the mayo (i.e., the mixture has formed a thick emulsion and looks like mayo), you'll see it. At this point, stop the blender and don't add any more oil (which is why, like I said, you don't really need a measuring cup for oil, rather a bottle with the drizzler:-)). Don't overprocess or it will "curdle" on you. The whole thing takes no more than a minute or two, I'd say.
It's incredibly easy, and my OH, who is not a big fan of mayo, is absolutely addicted to the stuff. This makes a rather big batch. Naturally, you can make less if you use fewer egg yolks.
I need to look through my notes, because I often make ketchup too, but I don't remember the quantities off the top of my head.
brooke29 at 10:32AM on 06/19/09
Mayo with sugar? What the heck is that?
Here's the easiest recipe I know for mayo. You'll need either an immersion blender or a standard one, but an immersion blender works best.
In a bowl, or bettter a long narrow container, or the pitcher part of your blender, throw in one whole egg, a pinch of salt, about a teaspoon of vinegar or lemon juice and few tablespoons of a neutral oil. I prefer sunflower, but you could use olive (not extra-virgin), safflower, or even canola although I find canola smells fishy. Now start blending and add up to a cup of oil. You'll see the emulsion happens quite quick. When it looks like mayo, you've got mayo. Season to taste. For a real french style mustard, add a bit of dijon and some white pepper. You could even put the mustard in at the start it will help with the emulsion. Voilà!
SqueezeBottle at 10:34AM on 06/19/09
Oops! I meant French style mayonnaise not mustard.
SqueezeBottle at 10:59AM on 06/19/09
@brooke...hello friend! Thanks so much....both your recipe & @squeezebottles look pretty simple! I've been wanting to try this for awhile...now I have the incentive. I'm glad it makes a bit too...I was worried about having to continually make it if I'm making a mayo based salad or something.
Thanks you two!
mepolo at 11:11AM on 06/19/09
@mepolo I use the same recipe Brooke uses and SO loves it, the only thing i do a little different is I use a ton or roasted garlic, the flavor is great. Just keep playing till you find what you want sweetie, and watch out for the carbs, those are worse for you than sugar.
huneybumper at 1:53PM on 06/19/09
jamie oliver has a great ketchup recipe. very fresh. try a search.
mrstkach at 2:01PM on 06/19/09
How long does homemade mayo keep?
Embackus at 2:29PM on 06/19/09
This video http://www.howcast.com/videos/180551-How-To-Make-Mayonnaise uses the recipe:
* 2 egg yolks
* 1 whole egg
* 1 tbsp lemon juice, freshly squeezed
* 1 tsp Dijon or yellow mustard
* 1 tsp salt
* 1tsp pepper
* 1 c olive oil, not extra virgin
* 1 c canola oil
* Food processor
* Herbs
* Spices
* Horseradish
* Onions
* Garlic
* Capers
* Extra lemon juice or cider vinegar
Warning: Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection.
Blend ingredients
Step 1: Blend ingredients
Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.
Tip: Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like.
Add the oil
Step 2: Add the oil
Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.
Tip: If the mayo is too thick, thin it with a little lemon juice or cider vinegar.
Finish and chill
Step 3: Finish and chill
Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.
Fix it
Step 4: Fix it
If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
*
Fact: Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.
souldawg at 2:35PM on 06/19/09
@Embackus - I've kept it (in a Pyrex dish) for about 5-7 days, I believe. It never lasted longer (and very seldom even that long) simply because we often use it rather fast, within 3-4 days really, since I usually make it with a certain purpose in mind.
brooke29 at 2:49PM on 06/19/09
This is as simple as it gets but it is so, so delicious:
Basic Mayonnaise
2 egg yolks
1½ tsp Dijon mustard
2 tsp lemon juice
2 tsp white wine vinegar
½ tsp kosher salt
1 cup canola oil (or other neutral oil)
In a blender or food processor, blend the egg yolks, mustard, lemon juice, vinegar, and salt until smooth. With the motor running, gradually drizzle the oil through the hole in the lid until the mayonnaise is thick and creamy.
After it's done you can also fold in herbs of your choice for an herb mayonnaise.
Good luck and keep making your own! It's the best!!
alosha7777 at 2:58PM on 06/19/09
There's an episode of Good Eats where AB makes mayo. As part of the process he leaves it on the counter overnight, which somehow makes it safer for storage. I'm sure the recipe is online somewhere. I know it sounds a little crazy, but the more I've learned about pickling and preserving and curing and things like that, the more my mantra has become "everything you've learned about food safety is wrong." Well, not all of it. But sometimes it's not what I think at all.
dbcurrie at 3:46PM on 06/19/09
Thanks everyone! I can't wait to try the recipes.
@huneybumper...just finished my diabetic education classes....my meal plan is 1400 cal, w/45 grams of carbs at each meal...I thought it would be hard, but I started this morning w/breakfast & did pretty good w/my cheerios, milk & a banana. I think my biggest problem right now is going to be portion sizes & healthy snacks. Thank you so much for the words of encouragement! :-)
mepolo at 9:33AM on 06/20/09