"Wayne Boatwright" > wrote in message
5.250...
> 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

And the acid you add at the end or beginning. The vinegar acts like a
whitener.

Dimitri