On Thu 09 Apr 2009 05:37:49p, Dimitri told us...

>
> "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
>
>

I use lemon juice. :-) Still, it's an acid, and I'm sure has some effect.

--
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