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Mayo, why so hard to make?

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  • Mayo, why so hard to make?

    i tried making it twice today and both times i ended up with soup.

    i used a hand whisker, maybe thats my problem,
    the first time i used a lemon, the second time i used white wine vinegar.
    I was whisking the whole times, let it trickel into the bowl, but both times it didnt work.

    i tried following the recipe from the bp cook book.

    any ideas as to what im doing wrong?
    We need to have a global discussion about the epidemic of donut murder

    Starting Weight: 238 lb
    Current Weight: 224 lb
    Goal: 190-200 lb
    Height: 6'-0"
    Age: 27

  • #2
    I am assuming your're adding olive oil too? You are correct to use a hand wisker as olive oil goes rancid with electric beating. Haven't heard of using vinegar before. Perhaps try looking for another recepie? Good luck!

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    • #3
      You can use an electric blender for large quantities, 6 egg yolks and olive oil in one go but I found that a fork works even better, old school.
      Adding some roasted garlic [when it goes mushy, but cook it unpeeled] is *really* good.
      I find that add a trickle, stir like hell and actually dont have a continuous trickle but doing it in spurts works for me.

      good luck!

      Comment


      • #4
        You have to add the oil almost literally drop by drop if you're whisking by hand. One drop, whisk very well, one or two more drops, whisk very well, repeat until you can tell the emulsion is going. Then you can start to add it slightly faster. Remember, you can "rescuse" a broken emulsion by starting a new one with a fresh egg yolk + acid and then SLOWLY adding the broken emulsion to the new one.

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        • #5
          I used to make mayo and hollandaise by hand daily - it's really not as hard as people are saying it is. Start with a few more egg yolks - that gives you more emulsifier to work with. We were trained to reduce white wine and peppercorns and some other junk and then strain mix those things into the egg yolks over a bain marie (water bath) until the egg yolks thickened, but this step isn't needed. My suggestion:

          4 yolks
          a few tsp of vinegar or lemon juice or both - this is largely a matter of preference
          1 - 2 cups of oil (for starters, see if it'll take any more later)
          salt and pepper
          1 tsp mustard (for flavor, is also an emulsifier)

          whisk yolks and vinegar/lemon and salt and pepper together for a min until is gets pale. keep whisking and drizzle oil into the mixture until it thickens up.

          Alternately Blender Mayo:

          2 Whole Eggs
          a few tsp of vinegar or lemon juice or both - this is largely a matter of preference
          1 - 2 cups of oil (for starters, see if it'll take any more later)
          salt and pepper
          1 tsp mustard (for flavor, is also an emulsifier)

          put the eggs and vinegar/lemon and salt and pepper into the blender and beat on medium for 30 seconds or until "frothy" - set blender to med-high and drizzle oil in slowly until you have mayo.

          Either of these can be refined after you have the initial emulsion sauce - add more vinegar salt and pepper and stir in gently.

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          • #6
            thanks. ill try the blender method and see how it goes
            We need to have a global discussion about the epidemic of donut murder

            Starting Weight: 238 lb
            Current Weight: 224 lb
            Goal: 190-200 lb
            Height: 6'-0"
            Age: 27

            Comment


            • #7
              Check out this blog, and click on the You Tube link to see how it's done. Like the blogger says, ignore the ingredients in the You Tube video.
              http://scdkatfood.blogspot.com/2010/...choke-dip.html

              Comment


              • #8
                I use a food processor and have never had an issue. I add the oil slowly.

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