The Poultry Keeper

Lisa · Posted: Tue May 24, 2005 8:49 am Post subject: Mayonnaise

Anyone got any tips or recipes you use for making perfect mayonnaise? Never done it before, but want to give it a go...

And how long will home made mayo keep once made?

stephen · Posted: Tue May 24, 2005 9:42 am Post subject:

If you've got an electric mixer it's a piece of cake. By hand it's quite hard work. I'll dig out the recipe I use when I get home - I can remember how much oil, but I can't remember at the minute how many eggs. The main thing is to ignore any part of a recipe that says to beat the egg yolks until they turn white - with our eggs they never do <G>

Knobby · Posted: Thu Jun 02, 2005 8:43 am Post subject:

Did you ever make Mayo CityChic......can i have a recipe please ???

stephen · Posted: Thu Jun 02, 2005 9:28 am Post subject:

That's shamed me - I forgot to post the exact recipe, didn't I? Embarassed

2 egg yolks, beaten till a lot paler yellow (translated from "till they turn white)
1 tsp of dijon mustard

Beat and beat and beat, and drizzle in a drop at a time initially, whilst constantly beating it, then small glugs after about 100ml of

225ml of neutral oil (e.g. ground nut or grape seed [my favourite])
75ml of Olive Oil

Once all the oil is combined bit by bit squeeze in half a lemon.

Enjoy!

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

You are obviously not beating it hard enough if it isn't coming out white Rolling Eyes

stephen · Posted: Thu Jun 02, 2005 10:34 am Post subject:

tinacam · Joined: 14 Apr 2005 Posts: 37 Location: London

3 Mayonnaise recipes:
I've made the 1st one lots, using a deep jug & blender, but a liquidiser is easier - and it's yummy.

Whole Egg Mayonnaise

Made in liquidiser. Will keep in fridge in screw-top jar for a week or two.

1 whole egg
½ teaspoon sugar
1 teaspoon salt
½ level teaspoon dry mustard
¼ level teaspoon pepper
2 tablespoons vinegar or lemon juice
300ml/½ pint salad oil, olive or sunflower oil, if possible

Put all ingredients except oil into liquidiser. Switch it on.
Pour in 2 tablespoons oil through hole in lid and allow to blend.
As it blends, pour in rest of oil in a steady trickle.

If thinner mayonnaise is required, mix in a little cream or top of milk when it is needed.

* * * *

Basic Mayonnaise

Made in liquidiser. Keeps in fridge for 3-4 weeks. Can be thinned down when required with milk or single cream, or more lemon or orange juice or vinegar.

2-4 egg yolks, according to how extravagant you feel
2 dessertsspoons lemon or orange juice or wine or cider vinegar
300ml/½ pint good salad oil, olive or sunflower is best
1 rounded teaspoon French mustard, try Dijon
½ level teaspoon cooking or sea salt
¼ level teaspoon freshly ground black pepper
¼ level teaspoon sugar (optional)

Put egg yolks in liquidiser and switch on for 2 minutes or until thick and creamy.
With machine running, add juice or vinegar. Then add oil gradually until 150ml/¼ has been absorbed.
Now add all the seasonings, switch on again and gradually add the last of the oil.

Try different flavours but always add them to mayonnaise after is it made: tomato puree, anchovy puree, crushed garlic, chopped chives, capers or cucumber.

* * * *

Mayonnaise - by Hand without Blender

1 egg yolk
½ level teaspoon dry mustard
½ level teaspoon salt
½ level teaspoon sugar
¼ level teaspoon pepper
150ml/¼ pint salad oil
1 tablespoon white vinegar or lemon juice

Put egg yolk and seasonings in a basin. Mix really well using a wooden spoon.
Add oil, drop by drop at first, stirring briskly with a wooden spoon.
When very thick, add a teaspoon of vinegar, then remaining oil a little more quickly, then beat in rest of vinegar as required.
It should be thick enough to hold the impression of the spoon.

A milder mayonnaise
Beat into the finished mayonnaise 2 teaspoons of lemon juice or 2 teaspoons of cream.