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Post by Valerie on Jul 24, 2012 9:08:20 GMT -5
Could you please post the mayo recipe you use most? I don't really like the flavor of the recipe I've been using. Very oily tasting, with not enough zip. But I'm scared to tweak it and then not have it work and waste all that oil, which ain't cheap.
Thanks!
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Post by Sheila on Jul 24, 2012 18:54:33 GMT -5
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Post by Granny Smith on Jul 24, 2012 18:55:42 GMT -5
This is my regular recipe. I just made a batch.
1 whole egg 1/2 t. dry mustard 2 T. white vinegar (lime or lemon juice can be substituted, but will make a softer mayo) 1/2 t. salt pinch of cayenne (optional. Sometimes I add it, sometimes I don't) 1 1/4 cups oil (I usually use corn oil, but have also used canola, vegetable, and peanut. They all work)
Put everything except oil in a food processor or blender (I prefer the food processor). Have oil measured and standing by. Turn the machine on high and blend a bit before slowly adding the oil. Once all the oil is in, open machine, scrape down the sides and lid, then run it a few more seconds.
Scrape mayo into container and let sit at room temperature for about 4 hours (even as long as overnight is fine) then store in refrigerator.
That's it. Takes about 2 minutes to make.
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Post by Granny Smith on Jul 24, 2012 18:56:29 GMT -5
BTW, I don't add the sugar anymore. I like it better without it.
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Post by Valerie on Jul 24, 2012 19:40:43 GMT -5
Ok, thanks! That is similar to the one I was using, except it called for less salt, less vinegar, and 1/4 C less oil. It was bland the first time so I used lemon juice the 2nd time (and yes it was softer and broke because I beat it too long waiting for it to firm up, and I had to start over with another egg).
Do you start out adding the oil a drop at a time, and gradually work up to a fine stream? That's how I read to do it and I was afraid to do it any faster!
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Post by Granny Smith on Jul 24, 2012 21:45:59 GMT -5
I use a food processor, so it seems to go faster. I start out with a thin stream and just keep adding it that way. It takes less than a minute to pour in all the oil. I had the same problem with it breaking when I was adding it according to directions.
My recipe actually calls for just one cup of oil, and you can make it that way if you prefer, but I use an extra quarter cup because it still works fine, it makes a bit more, and I don't have to make it as often. Sometimes, if I have a nice big homegrown egg, I get crazy and add 1 1/2 cups.
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Post by Valerie on Jul 24, 2012 21:52:33 GMT -5
Lord, if I used one of Turkey's eggs, I could use 2 cups!
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Post by Granny Smith on Jul 24, 2012 21:58:32 GMT -5
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Post by Cyngbaeld on Jul 24, 2012 22:20:18 GMT -5
Why do you let it set at room temp so long? Here it would have hair growing on it if I left it out over night.
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Post by Valerie on Jul 25, 2012 10:21:07 GMT -5
Lol on the hair, Kim! It does seem odd to leave something with raw eggs in it out on the counter. I guess the vinegar and salt would keep it from spoiling, though. It kind of makes me laugh because all my life people have freaked out about stuff with mayo in it being out of the fridge (and they were using store mayo full of preservatives!)
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Post by Valerie on Jul 25, 2012 11:28:35 GMT -5
OMG I am so happy! This was the absolute best mayo I've ever made! It came out thick and creamy and tastes fantastic! I think what I was doing wrong before was adding the oil much too slowly and overbeating the stuff.
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Post by Granny Smith on Jul 25, 2012 17:47:14 GMT -5
Glad it worked out for you, Valerie. I've used that recipe for more than 30 years. It came in a booklet that came with my very first blender.
The reason you let it sit out is that vinegar is a preservative, so it will kill the bacteria in the eggs, but it works better at room temperature. If my house was more than 80 degrees, I would probably skip that step. Also, if you're using homegrown eggs, it isn't necessary.
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Post by Valerie on Jul 25, 2012 17:53:11 GMT -5
Becky was so excited that it worked too. She loved it, and kept dipping crackers in it. She says we should put a bigger pinch of cayenne pepper in it next time. Oh yeah, I used 1/2 peanut and 1/2 olive oil. It still looked a wee bit thin, so I drizzled a little bit of grapeseed oil in, too, maybe 2 Tbsp.
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Post by Granny Smith on Jul 25, 2012 17:58:14 GMT -5
When I made it yesterday, the boys said I should have used bacon grease in place of half the oil. Wish I'd thought of that before I made it.
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Post by Valerie on Jul 25, 2012 18:31:07 GMT -5
I'm running low on bacon grease. I need to buy the cheapest, fattiest package of it I can find and just cook it down for the grease. And keep the cracklin's for other stuff, of course. Or have them for snack!
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