Secret to homemade mayo?

[Karamom]

After reading the ingredients on my jar of Kraft I decided it would be better to make my own mayonnaise. I googled how to do it and gave it a shot but it turned out horrible! I used 1 egg yolk, about 1 teas ACV, salt and about 1/2 cup EVOO. It was running like the consistency of the EVOO and it tasted just just plain EVOO. What did I do wrong?

[cristeen]

Well, first of all - the flavor of the mayo is entirely dependent upon the oil used. So if you use a strong flavored oil like EVOO, it's going to taste like it. I use sunflower oil for most things, or sometimes duck fat, which is excellent. They're both really neutral flavored and allow the flavor of the vinegar to come through.

The consistency is entirely dependent on making an emulsion. With mayo this can be difficult to do. You don't say how you made it or what recipe you followed. There is definitely a technique. I've done it by hand, but it's much quicker in a food processor (not a blender) - although I know some people have luck using a stick blender.

The recipe I use starts with 1 egg yolk, 1/2 tsp of prepared mustard (I use dijon), a pinch of salt in the FP bowl (I use the small bowl). Then with the motor running you drip in 1/4 c of oil, drop by drop to a very slow stream. When the oil is gone, you should have an extremely thick mayo that's holding it's shape. If you don't it'll be runny, then you added the oil too fast and nothing you do is going to save this batch. Scrape it out into a bowl (save it) and start over again. At this point I add 1 tsp lemon juice and 1 tsp white wine vinegar, and then slowly stream in another 1/2 c of oil. It needs to be slow, but not nearly as slow as the first 1/4 c. At this point if you had a failed batch you can slowly stream it in as well.

A single batch of this makes about 3/4 - 1 cup of mayo. I've used just vinegar and just lemon juice (2 tsp), but the flavor balance is best when it's 50:50 IMO.

[velochic]

Originally Posted by Karamom

After reading the ingredients on my jar of Kraft I decided it would be better to make my own mayonnaise. I googled how to do it and gave it a shot but it turned out horrible! I used 1 egg yolk, about 1 teas ACV, salt and about 1/2 cup EVOO. It was running like the consistency of the EVOO and it tasted just just plain EVOO. What did I do wrong?

I think the olive oil is probably too strong of a flavor. I would use a lighter olive oil, or even better, a plain vegetable oil.

I made the same mistake a couple of decades ago when I first tried to make caesar dressing from scratch.

[Karamom]

Ok, I'll try another oil. Is sunflower oil a processed oil? I thought it was but I'm not really sure. What would be a good TF friendly light oil? Veg oils are bad right? Sorry, I'm still very new to all this!

[Shantimama]

How long can you keep it in your fridge?

[cristeen]

Originally Posted by Karamom

Ok, I'll try another oil. Is sunflower oil a processed oil? I thought it was but I'm not really sure. What would be a good TF friendly light oil? Veg oils are bad right? Sorry, I'm still very new to all this!

Technically, I could make sunflower seed oil at home if I had that kind of patience... and that's my measuring stick for oils.

Originally Posted by Shantimama

How long can you keep it in your fridge?

At least a week. But usually not 2. I go by nose, though... if it smells off, I don't eat it.

It rarely lasts that long, though. Most of the time it's gone in a day or two.

[lil_earthmomma]

Could you use flax oil? Melted butter? I like to use bacon grease! :

If you put everything in the blender and then drizzle the oil in slowly while the blender is running it should emulsify and thicken like mayo.

[dogmom327]

This is good info on making homemade mayo: http://www.cheeseslave.com/2009/06/0...ed-mayonnaise/

[GreenSmoothie mama]

As mentioned it is all about the emulsion.

A big secret to a good mayo emulsion is don't use cold eggs. The egg yolks need to be at room temperature.

[crunchy_mama]

Ditto everyone else- room temp eggs and pour your oil in painfully slow until until you get emulsion- like a little drop at a time.