Save my mayo, please...

[Mack]

lol

Been wanting to make own mayo for a while - when I was reading about soybean oil in tuna and mayo and stuff, I went to LindaSue's Recipe site and looked at Dottie's 'mason jar' recipe.
(one beater in mixer)
Got me a big ol' qt. mason jar - used 3 eggs, etc....wanted to make more than 1/4 cup or whatever yield hers was.
Well, it tastes okay and I put canola oil in increments but not stiiff, whipped result.

Can I add more oil and blend more to get the thick consistency mentioned?

It's yellowish, not too runny but not thick mayo.
Man, all that oil - this will last a while - or will it ?
I added salt.
No wonder Dottie made such a small amount - make it fresh, huh?
Somewhere someone said whey will make it last longer.

Thanks.

[Kisal]

How much oil did you use to make your mayo? Did you triple Dottie's recipe straight across, i.e. 3 eggs and 1 1/2 cups of oil? You might be able to thicken it by adding another egg yolk -- not the white. I'm not sure it will work, but you could try it and see.

I've never tried the "mason jar" method. I make mayo in a 4-cup Pyrex container, or else a mixing bowl. That allows me to use both beaters on the mixer. I add the oil very, very slowly, just a few drops at a time, while the mixer is running.

I doubt I would make more than 3/4 cup of homemade mayo at a time, unless I was going to use it very quickly in a specific recipe.

[LindaSue]

Mack, I think I only tried Dottie's recipe once or twice and I seem to recall that mine came out rather thin too. I've had better luck with this recipe. It turns out nice and thick every time I make it.

NEANDERTHIN MAYONNAISE
1 whole egg
1 egg yolk
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1/2 teaspoon Mrs. Dash Table Blend, optional
1 tablespoon lemon juice
1 tablespoon white vinegar
1 1/2 cups oil

Put the chopping blade in your food processor and add everything except the oil. Process about 5 seconds. With the processor running, very slowly let the oil drizzle in a steady stream through the feed tube. Blend just until the mayonnaise is thick for a creamier mayonnaise. Blend an additional 2-3 minutes for a much thicker mayo.

Makes about 1 3/4 cups
Do not freeze

Per Tablespoon: 108 Calories; 12g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Carbs
Per 1/4 cup: 434 Calories; 48g Fat; 1g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

[MarblesLongGone]

I'm debating a blend of olive and coconut....

[Mack]

Thanks Kisal and LindaSue.

Yeah, I added too much oil.
Tastes buttery tho.
Interesting how egg WHITES fluff up when beaten but when making mayo w/ oil we use extra YOLKS for stiffening.....SLOW feed of oil is key it seems.
I have T.Joe's 21 spice salute (no Mrs.Dash)
I look forward to making Neanderthin Mayo -
Marbles...I will try 1/3 cup of grapeseed, canola and EVOO each on my next batch.
I love messing around with herbs and tweaking recipes.....
which is why I need to ask 4 advice when it doesn't work....

when all else fails follow directions, eh?

haha
Thanks again...
Mack

[Tuscanytrace]

Originally Posted by Mack

Thanks Kisal and LindaSue.

Yeah, I added too much oil.
Tastes buttery tho.
Interesting how egg WHITES fluff up when beaten but when making mayo w/ oil we use extra YOLKS for stiffening.....SLOW feed of oil is key it seems.
I have T.Joe's 21 spice salute (no Mrs.Dash)
I look forward to making Neanderthin Mayo -
Marbles...I will try 1/3 cup of grapeseed, canola and EVOO each on my next batch.
I love messing around with herbs and tweaking recipes.....
which is why I need to ask 4 advice when it doesn't work....

when all else fails follow directions, eh?

haha
Thanks again...
Mack

Just made LindaSue's NeaderThin recipe using grapeseed oil (kinda old) and TJ's 21 Gun Salute (I, too, have a TJ's but no Mrs. Dash). It turned out fabulously! I have NEVER had mayo turn out right in years of making it--I'd always used my blender before, so I don't know if using the food processor was the key, or the proportions.

Anyhow, I used it in Dr. A's Chicken Salad (1972 edition) yesterday and will use it in egg and tuna salad today.

Thanks for posting this, LindaSue!

[mrsadm]

Originally Posted by LindaSue

Mack, I think I only tried Dottie's recipe once or twice and I seem to recall that mine came out rather thin too. I've had better luck with this recipe. It turns out nice and thick every time I make it.

NEANDERTHIN MAYONNAISE
1 whole egg
1 egg yolk
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1/2 teaspoon Mrs. Dash Table Blend, optional
1 tablespoon lemon juice
1 tablespoon white vinegar
1 1/2 cups oil

Put the chopping blade in your food processor and add everything except the oil. Process about 5 seconds. With the processor running, very slowly let the oil drizzle in a steady stream through the feed tube. Blend just until the mayonnaise is thick for a creamier mayonnaise. Blend an additional 2-3 minutes for a much thicker mayo.

Makes about 1 3/4 cups
Do not freeze

Per Tablespoon: 108 Calories; 12g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Carbs
Per 1/4 cup: 434 Calories; 48g Fat; 1g Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

About how long would this last stored in the fridge? I don't use that much mayo but I would like to switch to the homemade version.

[LindaSue]

Originally Posted by mrsadm

About how long would this last stored in the fridge? I don't use that much mayo but I would like to switch to the homemade version.

It's been quite a while since I last made some so I'm not sure. I think I may have ended up throwing some of it out eventually once it started to get crusty. I'm going to take a guess that it might have been in my fridge for two or three weeks, but I honestly don't remember. I also seem to remember that it started to separate a little at that point. I had mine stored in a canning jar with a plastic screw-on cap. It's possible that storing it in a more airtight container might have kept it from getting crusty.

[Mack]

Crusty? lol
I was going to ask how one knows how long it lasts - bad smell, separation, etc...
now I know - Crust! ha
Actually, to use up this big jar I made I was pan frying with it - interesting - the egg made it like 'foam fry' unlike reg'lar oil.
I still have a lot and am going to dispose of most but use some and mix it with 'Litehouse' ranch and finish it as salad dressing.
THEN I will go out and purchase a mix-thingy.
So, If I want a mixer for frozen strawberries and mayo - do I but a blender or food processor? Say if I want to chop some things too and spend @ 75 bucks....what should I get? Blender? Processors are pricey, yes?
Oh, and I'll need the 'pour hole' on top to drizzle in oil when making mayo - so, if any of y'all know - what item and which brand?
Thanks.

[Kisal]

Originally Posted by Mack

Crusty? lol
I was going to ask how one knows how long it lasts - bad smell, separation, etc...
now I know - Crust! ha
Actually, to use up this big jar I made I was pan frying with it - interesting - the egg made it like 'foam fry' unlike reg'lar oil.
I still have a lot and am going to dispose of most but use some and mix it with 'Litehouse' ranch and finish it as salad dressing.
THEN I will go out and purchase a mix-thingy.
So, If I want a mixer for frozen strawberries and mayo - do I but a blender or food processor? Say if I want to chop some things too and spend @ 75 bucks....what should I get? Blender? Processors are pricey, yes?
Oh, and I'll need the 'pour hole' on top to drizzle in oil when making mayo - so, if any of y'all know - what item and which brand?
Thanks.

I think a food processor would be the most versatile appliance. I bought an Oster blender a couple of years ago (paid around $40, I think) to replace my old Oster that died after 40 years of daily use (I already had a nice food processor.) The blender came with a chopper attachment. The attachment works nicely for small amounts. (Since I cook for one, the food processor is too large to chop the small amounts of veggies I need.) Still, the food processor does everything, so I use it a lot, too. Both appliances have a "pour hole" in the top.

[Mack]

Thanks for the tip, Kisal.
40 years - that's getting your money's worth!
Yeah, I don't mind the chopping for each meal - fresher.
Want to make some strawberry ..milkshakes or freshies or smoothies -whatever they call it. Tomorrow I shop for some equipment!

Just noticing your progress - doing well. kutgw.

[Mack]

Did not get appliance yet but did try a fresh batch of Neanderthin.
(tossed old batch)
Measured stuff - hey, that's not too hard - ha
Used pint mason jar and one mixer beater....
Slowly poured in oil - same result as last time...thin, no fluffy
Things were cold - jar, oil, etc...maybe that was it and also only one beater.
Tastes good but runny. Used grapeseed oil.
One of these days....
At least I am away from Soybean oil mayo - did not know there was some
'science' on thyroid and certain soy products.
I know one thing - I'm getting too much oil in my diet - nose breaks out like a
teen on steady diet of cola and lil debbies.
And I'd stopped my flax oil caps too.
Nose looks like I'm a rummy. lol