From the Fat thread...Homemade Mayo?

[Red Rock]

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

[Di bear]

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.

[withm]

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.

[Red Rock]

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

[Di bear]

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

Have you ever eaten cookie dough? I'm sure many of us have had our fair share of raw eggs.

Also, the acidity of the lemon juice and vinegar plays a big factor in making your mayo safe.

. . . but seriously, cookie dough!

[Blueberry]

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

[SlowButSteady]

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

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.

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.