On Thu 09 Apr 2009 11:03:10a, dsi1 told us...

> Bobo Bonobo® wrote:
>> On Apr 9, 3:22 am, dsi1 > wrote:
>>> Dimitri wrote:
>>>> How often do you make your own Mayonnaise?
>>>> I find whenever I am making a salad like potato or macaroni that
>>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>>> the food processor.
>>>> It has gotten to the point I can hear the difference in sound as the
>>>> mixture begins to solidify.
>>>> I leave the best foods for sandwiches.
>>>> Dimitri
>>> I used to make mayo. Dead simple in a blender. The last times I have
>>> tried however, I got white greasy gravy. Perhaps I insulted a witch
>>> recently and she must have placed a hex on me. I don't know when I'll
>>> try again.
>>
>> I've had it turn out w/ a bad texture too, but it was never "white."
>> I make it for my wife's chicken salad sandwiches, which also have
>> leftover chicken breast and sliced grapes.
>> Better it have a funny texture and taste good, than a good texture and
>> taste bad.
>>
>> --Bryan
>
> It's supposed to be off-white or something - I'm not into the various
> shades of whiteness of mayo. That's not important - the problem is that
> my attempts have not turned out and I have no idea why. Unlucky, I
> guess. The idea of using liquid mayo is revolting - I'd rather dump the
> whole mess down the drain.
>

The color is highly dependent on both your choice of oil and how intensely
yellow the egg yolks are.

--
Wayne Boatwright

"Recipe: A series of step-by-step instructions for preparing ingredients
you forgot to buy, in utensils you don't own, to make a dish the dog
wouldn't eat." ~Author Unknown