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After reading this, my curiosity got the best of me. How does one make homemade mayonasise? Should I goggle for the recipie?
Thankyou for this. I have never really consumed much of this either. Mostly in the summer and because of work and having to make sandwiches for lunch.
happy eating
Red Rock
I always start with Food Network. Most of their cooks and chefs have culinary educations and produce restaurant quality food. My favorite is Alton Brown. Click here for his mayo recipe.
I got this recipe from a cooking class I took probably 20, no maybe 25 years ago. It has wonderful flavor, and is great on sandwiches with nice crusty bread. Hmm if I had anything in the house to make a sandwich out of, I'd go whip up a batch.
Tarragon Mayonnaise
2 egg yolks
3/4 tsp. salt
2 tsp tarragon vinegar
1 tsp Dijon mustard
grated pepper
1-1/4 cup oil Regular Wesson or Crisco oil is fine
(Do NOT use olive or grape seed oils)
Whisk together egg yolks, salt, vinegar, mustard, and pepper. Whisk in oil teaspoon by teaspoon, until it's all in, and mayonnaise has thickened.
If it fails, in a new bowl, whisk together one egg yolk, and one tsp Dijon mustard. Add old mixture to new, one teaspoon at a time, whisking each time, until it's all mixed in.
Especially good with chicken sandwiches, or poached salmon.
Thank you for your help and recipies. I will have to try them.
What do you do about the raw egg and tren eventually eating it? Everything these days has warnings about this so I have tried to avoid using them for the reasoons that they state. How do you all deal with this??
Thank you,
Red Rock
That sounds wonderful, Withm. I want to try it.
Not a mayo, but a simple "sauce" recipe I just started using for fish, salmon patties or crab cakes, veggies, chips/crackers and pasta, and would certainly use it on sandwiches. It's from Southern Living magazine:
one-half cup sour cream
one-half cup mayo
juice of approx. one-half a lemon (to taste)
a tablespoon of drained capers (to taste; I like lots)
Mix it all together and it keeps in a sealed container in the refrigerator for 2 weeks. To make it pretty for asparagus on Easter, I garnished it with lemon wedges and zest. It got just a tad too sour :eek:
Since I did alot of research and wrote a book manuscript about southern foods/heritage, I feel semi-qualified to make a comment about mayo, for those who aren't from the Southern US: most Southerners (native ones, that is), use Duke's mayonaisse, something non-Southerners may have never heard. It some circles, it's almost blasphemous to use anything else.
Made in the Greater Greenville, SC area.
:confused: What I don't totally get is what's the difference between Miracle Whip spread and mayo. Some people are adament about Miracle Whip, too.
I need to get a life...we're sitting here with the lights out for Earth Hour but I am on the computer, DH on laptop and son on Game Boy.
It IS quiet, though.
Have you ever eaten cookie dough? I'm sure many of us have had our fair share of raw eggs. ;)Quote:
Originally Posted by Red Rock
Also, the acidity of the lemon juice and vinegar plays a big factor in making your mayo safe. :)
. . . but seriously, cookie dough!
I've never been too concerned with raw egg. However, some groceries now sell in-shell pasteurized eggs. I suppose those would eliminate any bacterial concerns....
And homemade mayo is yummy:) I'm not a miracle whip fan - sickeningly sweet to me:(
I make sure I get fresh eggs from a local farmer. IMVHO when eggs aren't grown on a mega-farm where the hens are soaking in their own manure 24/7, they're safe.
Lived all of my life in the South, Tennessee & Mississippi. Never heard of Duke's Mayonnaise
Note - on the Taragon Mayo recipe - I just edited the recipe to add a note on the oil - best to use regular Wesson or Crisco oil. Olive oil or grapeseed oil are both way too strong, and turns the mayo a greenish cast - not so appetizing.
I suppose those with compromised immune systems should be concerned about raw eggs but I've never given them a thought in 50+ years. YMMV
Martha
I think this is another miracle whip subject:cool::cool:Quote:
Originally Posted by SouthernBelle
The worst food poisoning I ever got was off a just opened, in date jar of Duke's mayo. Can't stand the stuff ever since....
few things about making homemade mayo.
- If you are concerned about bacteria, you can "cook" the yolk in the lemon juice. Whisk the yolk with the lemon juice, salt (terragon if you like) over a double boiler with the simmering water down below. Don't cook the yolk though! The resulting mayo will be bit soft but that's okay.
Same with making Hollandaise Sauce. Difference is you use clarified butter not oil.- CRISCO??
- I use mostly canola oil. It doesn't have a flavor. And I use a bit of olive oil for subtle taste. you can try roasted sesame oil for flavor too.
- if mayo is too thick, you can whisk in a tiny amount of water to loosen it up. yolk act as an emuslifier so that the oil and water will stay mixed.
- Sometimes, I season the oil with garlic. Other times, I season mayo with wasabe mustard... Once you make home made mayo, you don't want to be buying the stuff in the jar.
pommes de frita with mayo yummo!!!
smilingcat
Not really. I've genuinely never heard of it or seen it. East Tennessee, Middle Tennessee, Mississippi.Quote:
Originally Posted by CA_in_NC
I wash my eggs before cracking them to minimize the presence of any bacteria. Also, be sure to keep the mayo in the fridge and use it within a couple of days.
I use olive oil. It doesn't turn the mayo green, but it does give it a strong olive oil flavor. That's not a negative as far as I'm concerned. If you want something milder, you could use part olive oil for flavor and part something more neutral to finish it.
I just meant that it's a love it or hate it thing. Very few people 'round don't have a strong opinion on it. In my opinion, you're not missing anything:)Quote:
Originally Posted by SouthernBelle
CA