Trouble-shoot my mayo?

"Martha Gallagher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone know what can cause mayo to not whip up?

You've got to have enough liquid present for the oil to emulsify with -
maybe the egg was TOO fresh : ) Next time it happens, try adding a drop or
two of water.

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Martha Gallagher said:

Hey ASDL-Cers,

Anyone know about making mayonnaise? I use the same recipe all the time (1
egg, 1TBS vinegar, dash of mustard powder and cayenne and 1 cup oil) whip

Hi there,
First: you don't put the egg white, right. Otherwise, that could be your
first step toward solution ;-)

My base recipie has never-ever failed: 1 egg yolk, 1 to 3 big TBS of
real mustard (not powder), *no* vinegar (real traditional mustard, here
in France, is nothing but crushed mustard grains and vinegar).
When this is well mixed with a manual whip, I pour oil and stir
constantly until I have the desired thickness.

Huey

Nicky said:

"Martha Gallagher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone know what can cause mayo to not whip up?

You've got to have enough liquid present for the oil to emulsify with -
maybe the egg was TOO fresh : ) Next time it happens, try adding a drop or
two of water.

Dayum, you're good - I hadn't thrown the last batch away (even unjelled it
worked fine for making coleslaw dressing), so I just rewhipped it with a
small bit of water. Stiffened right up. I love cooking that has science
project qualities.

Thanks,
Martha

--
Sig pending

Hueyduck said:

Martha Gallagher said:

Hey ASDL-Cers,

Anyone know about making mayonnaise? I use the same recipe all the time (1
egg, 1TBS vinegar, dash of mustard powder and cayenne and 1 cup oil) whip

Hi there,
First: you don't put the egg white, right. Otherwise, that could be your
first step toward solution ;-)

Well, I do, to tell the truth and mostly it works fine. Just isolated
batches have been a problem. Still, I usually end up with more egg yolks
than whites, so I'll try just using the yolk next time.

Quoted message said:

My base recipie has never-ever failed: 1 egg yolk, 1 to 3 big TBS of
real mustard (not powder), *no* vinegar (real traditional mustard, here
in France, is nothing but crushed mustard grains and vinegar).

I giggled a little when I thought of doing this with regular USAn mustard,
but I'll make up some with mustard seed and vinegar and try it.

Quoted message said:

When this is well mixed with a manual whip, I pour oil and stir
constantly until I have the desired thickness.

Thanks,
Martha

--
Sig pending

In article <[email hidden]>, Martha
Gallagher ([email hidden]) says...

Quoted message said:

Hueyduck said:

Martha Gallagher said:

Hey ASDL-Cers,

Anyone know about making mayonnaise? I use the same recipe all the time (1
egg, 1TBS vinegar, dash of mustard powder and cayenne and 1 cup oil) whip

Hi there,
First: you don't put the egg white, right. Otherwise, that could be your
first step toward solution ;-)

Well, I do, to tell the truth and mostly it works fine. Just isolated
batches have been a problem. Still, I usually end up with more egg yolks
than whites, so I'll try just using the yolk next time.

Quoted message said:

My base recipie has never-ever failed: 1 egg yolk, 1 to 3 big TBS of
real mustard (not powder), *no* vinegar (real traditional mustard, here
in France, is nothing but crushed mustard grains and vinegar).

I giggled a little when I thought of doing this with regular USAn mustard,
but I'll make up some with mustard seed and vinegar and try it.

Quoted message said:

When this is well mixed with a manual whip, I pour oil and stir
constantly until I have the desired thickness.

I haven't tried making my own mayo yet (I usually get Trader Joe's
version, which I find more flavorful (not to mention cheaper) than Best
Foods (aka Hellmans) -- what kind of oil is best for this?

--
Saffire
205/140/135-140 (aka JUST RIGHT!)
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

"Martha Gallagher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nicky said:

"Martha Gallagher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anyone know what can cause mayo to not whip up?

You've got to have enough liquid present for the oil to emulsify with -
maybe the egg was TOO fresh : ) Next time it happens, try adding a drop
or
two of water.

Dayum, you're good - I hadn't thrown the last batch away (even unjelled it
worked fine for making coleslaw dressing), so I just rewhipped it with a
small bit of water. Stiffened right up. I love cooking that has science
project qualities.

I got that tip from a great book called "CookWise" by Shirley O Corriher. I
really helped my breadmaking too : )

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg

Saffire said:

In article <[email hidden]>, Martha
Gallagher ([email hidden]) says...

Quoted message said:

Hueyduck said:

Martha Gallagher wrote:
>
> Anyone know about making mayonnaise? I use the same recipe all the
> time (1 egg, 1TBS vinegar, dash of mustard powder and cayenne and
> 1 cup oil) whip

First: you don't put the egg white, right. Otherwise, that could be your
first step toward solution ;-)

[snip]

Quoted message said:

Quoted message said:

Quoted message said:

My base recipie has never-ever failed: 1 egg yolk, 1 to 3 big TBS of
real mustard (not powder), *no* vinegar (real traditional mustard, here
in France, is nothing but crushed mustard grains and vinegar).

Quoted message said:

When this is well mixed with a manual whip, I pour oil and stir
constantly until I have the desired thickness.

I haven't tried making my own mayo yet (I usually get Trader Joe's
version, which I find more flavorful (not to mention cheaper) than Best
Foods (aka Hellmans) -- what kind of oil is best for this?

Really, it can be any oil you like. The reason I started making my own was
because mostly the oils used in commercial mayo aren't all that healthy.
Mostly I now use TJ's canola which creates a nicely sweet mayo and a good
blend of the various types of fats. I've also used almond oil which worked
fine. I didn't like extra virgin olive oil (too strong tasting), but olive
oil w/ a bit more experience made a good mayo as well. Someday I'll
probably try it w/ flax seed oil, just for fun (I'm easily amused).

I always thought that making mayo was an unreasonable amount of work, and
probably it was w/ a hand whisk, but w/ a stick blender I can make it up
in the time I'm cooking my omlette.

Martha

--
Sig pending

Martha Gallagher said:

Hey ASDL-Cers,

Anyone know about making mayonnaise? I use the same recipe all the time (1
egg, 1TBS vinegar, dash of mustard powder and cayenne and 1 cup oil) whip
it up w/ my stick blender and *mostly* it turns out great. But, I've had a
few occaisions on which it just wouldn't stiffen. I thought it was that I
perhaps wasn't using a fresh enough egg, but it happened again last night
with an egg that I bought at the farmers' market the day before. They make
a point of the freshness of their eggs, so I'm thinking it isn't that.

Anyone know what can cause mayo to not whip up?

Thanks,
Martha

too much oil...or adding it too fast.

On Sat, 10 Jun 2006 17:37:16 -0700, Saffire
<[email hidden]> wrote:

|
|I haven't tried making my own mayo yet (I usually get Trader Joe's
|version, which I find more flavorful (not to mention cheaper) than Best
|Foods (aka Hellmans) -- what kind of oil is best for this?

I'm glad I'm in the South where I can buy Duke's mayonnaise in any
grocery store -- always sugar free!
--

Peter

Dusty said:

Quoted message said:

Anyone know about making mayonnaise? I use the same recipe all the time (1
egg, 1TBS vinegar, dash of mustard powder and cayenne and 1 cup oil) whip
it up w/ my stick blender and *mostly* it turns out great. But, I've had a
few occaisions on which it just wouldn't stiffen. I thought it was that I
perhaps wasn't using a fresh enough egg, but it happened again last night
with an egg that I bought at the farmers' market the day before. They make
a point of the freshness of their eggs, so I'm thinking it isn't that.

Anyone know what can cause mayo to not whip up?

too much oil...or adding it too fast.

In this case it was lack of water, but good to know about other possible
solutions.

Thanks,
Martha

--
Sig pending