I was making cole slaw and I didn't realize the mayo jar was almost
empty and I didn't have enough to
complete the salad.

So......it was a great time to try the stick blender mayo.

I'll never buy storebought mayo again. So easy and doesn't make a
huge amount to keep around and
spoil.

one egg
juice of one lemon
1/2 tsp salt
1 tsp dry mustard
1 cup salad oil

put everything in the jar and put the blender in. Blended from
bottom to top sorta slowly. By the
time I got to the top. ....bang, done.

yum.

On May 9, 4:20*pm, ImStillMags > wrote:
> I was making cole slaw and I didn't realize the mayo jar was almost
> empty and I didn't have enough to
> complete the salad.
>
> So......it was a great time to try the stick blender mayo.
>
> I'll never buy storebought mayo again. * *So easy and doesn't make a
> huge amount to keep around and
> spoil.
>
> one egg
> juice of one lemon
> 1/2 tsp salt
> 1 tsp dry mustard
> 1 cup salad oil
>
> put everything in the jar and put the blender in. * Blended from
> bottom to top sorta slowly. *By the
> time I got to the top. ....bang, done.
>
> yum.

Did you by any chance price it out for all of us frugalistas? I sure
like the idea of no big jar sitting in the fridge forever.

On May 9, 3:20*pm, ImStillMags > wrote:
> I was making cole slaw and I didn't realize the mayo jar was almost
> empty and I didn't have enough to
> complete the salad.
>
> So......it was a great time to try the stick blender mayo.
>
> I'll never buy storebought mayo again. * *So easy and doesn't make a
> huge amount to keep around and
> spoil.
>
> one egg
> juice of one lemon
> 1/2 tsp salt
> 1 tsp dry mustard
> 1 cup salad oil
>
> put everything in the jar and put the blender in. * Blended from
> bottom to top sorta slowly. *By the
> time I got to the top. ....bang, done.
>
> yum.

It is FAR, FAR better if you use only egg yolk. Egg white has no
business in mayo or hollandaise.

--Bryan

On May 9, 4:02*pm, Kalmia > wrote:
> On May 9, 4:20*pm, ImStillMags > wrote:
>
>
>
>
>
>
>
>
>
> > I was making cole slaw and I didn't realize the mayo jar was almost
> > empty and I didn't have enough to
> > complete the salad.
>
> > So......it was a great time to try the stick blender mayo.
>
> > I'll never buy storebought mayo again. * *So easy and doesn't make a
> > huge amount to keep around and
> > spoil.
>
> > one egg
> > juice of one lemon
> > 1/2 tsp salt
> > 1 tsp dry mustard
> > 1 cup salad oil
>
> > put everything in the jar and put the blender in. * Blended from
> > bottom to top sorta slowly. *By the
> > time I got to the top. ....bang, done.
>
> > yum.
>
> Did you by any chance price it out for all of us frugalistas? * I sure
> like the idea of no big jar sitting in the fridge forever.

It's certainly not expensive. Heck, the lemon might be the most
expensive part. Definitely use yolks instead of whole egg.

--Bryan

On May 9, 4:20*pm, ImStillMags > wrote:
> I was making cole slaw and I didn't realize the mayo jar was almost
> empty and I didn't have enough to
> complete the salad.
>
> So......it was a great time to try the stick blender mayo.
>
> I'll never buy storebought mayo again. * *So easy and doesn't make a
> huge amount to keep around and
> spoil.
>
> one egg
> juice of one lemon
> 1/2 tsp salt
> 1 tsp dry mustard
> 1 cup salad oil
>
> put everything in the jar and put the blender in. * Blended from
> bottom to top sorta slowly. *By the
> time I got to the top. ....bang, done.
>
> yum.

Make that double yum. Try different oils and different acids. (You can
cut the mustard in half.) I use olive oil most of the time (it goes
great with balsamic vinegar) but canola oil interferes less with the
flavor of, say, strawberry vinegar. Dilute vinegars 3:2 or 1:1 with
water. Try lime juice and malt vinegar.

Jerry
--
Engineering is the art of making what you want from things you can get.

On 2011-05-09, ImStillMags > wrote:

> one egg

The whole egg or jes the yolk?

nb

On May 9, 4:20*pm, ImStillMags > wrote:
> I was making cole slaw and I didn't realize the mayo jar was almost
> empty and I didn't have enough to
> complete the salad.
>
> So......it was a great time to try the stick blender mayo.
>
> I'll never buy storebought mayo again. * *So easy and doesn't make a
> huge amount to keep around and
> spoil.
>
> one egg
> juice of one lemon
> 1/2 tsp salt
> 1 tsp dry mustard
> 1 cup salad oil
>
> put everything in the jar and put the blender in. * Blended from
> bottom to top sorta slowly. *By the
> time I got to the top. ....bang, done.
>
> yum.

I use 3/4 cup oil and 2 T whatever acid I grab first. The balsamic
cheap stuff is good, as is cider vinegar. When I have them handy,
I'll use 3 egg yolks, but whole egg (especially the free-range ones
from the CSA farm) is ok, too.

just droppping by
maxine in ri

On May 9, 9:06*pm, Mark Thorson > wrote:
> notbob wrote:
>
> > On 2011-05-09, ImStillMags > wrote:
>
> > > one egg
>
> > The whole egg or jes the yolk?
>
> You only need a little bit of the yolk,
> and the white doesn't contribute anything.

Except protein, albumin.

John Kuthe...

On May 9, 7:12*pm, Mark Thorson > wrote:

> I meant contributing to making a good mayonnaise.

I used extra virgin olive oil and a whole egg.

The mayo came out creamy and light and quite delicious.

I'm going to even try to make "miracle whip" because my BFF is a
miracle whip freak, so I figure I'd try
my hand at it to please her.

notbob wrote:
>
> On 2011-05-09, ImStillMags > wrote:
>
> > one egg
>
> The whole egg or jes the yolk?

You only need a little bit of the yolk,
and the white doesn't contribute anything.

On May 9, 6:07*pm, notbob > wrote:
> On 2011-05-09, ImStillMags > wrote:
>
> > one egg
>
> The whole egg or jes the yolk?

You need onlt the yolk, but a whole egg is fine. It's worth separating
the egg if you like your mayo very yellow. Otherwise not.

Jerry
--
Engineering is the art of making what you want from things you can get.

John Kuthe wrote:
>
> On May 9, 9:06 pm, Mark Thorson > wrote:
> > notbob wrote:
> >
> > > On 2011-05-09, ImStillMags > wrote:
> >
> > > > one egg
> >
> > > The whole egg or jes the yolk?
> >
> > You only need a little bit of the yolk,
> > and the white doesn't contribute anything.
>
> Except protein, albumin.

I meant contributing to making a good mayonnaise.

"Mark Thorson" > ha scritto nel messaggio
> notbob wrote:
>>
>> On 2011-05-09, ImStillMags > wrote:
>>
>> > one egg
>>
>> The whole egg or jes the yolk?
>
> You only need a little bit of the yolk,
> and the white doesn't contribute anything.

Nah, use the whole egg. It is different making stick blender mayo, and it's
good with the egg, offers more protein and doesn't waste. K.I.S.S.

"Mark Thorson" > ha scritto nel messaggio
> Giusi wrote:
>> > You only need a little bit of the yolk,
>> > and the white doesn't contribute anything.
>>
>> Nah, use the whole egg. It is different making stick blender mayo, and
>> it's
>> good with the egg, offers more protein and doesn't waste. K.I.S.S.
>
> All that extra protein will make the mayonnaise> more easily spoiled by
> bacteria, especially when> used in foods kept for long periods at room>
> temperature, like sandwiches and salads.

Sorry, I don't believe it, and who leaves things sitting around these days
anyway?

Giusi wrote:
>
> "Mark Thorson" > ha scritto nel messaggio
> >
> > You only need a little bit of the yolk,
> > and the white doesn't contribute anything.
>
> Nah, use the whole egg. It is different making stick blender mayo, and it's
> good with the egg, offers more protein and doesn't waste. K.I.S.S.

All that extra protein will make the mayonnaise
more easily spoiled by bacteria, especially when
used in foods kept for long periods at room
temperature, like sandwiches and salads.

"Mark Thorson" > ha scritto nel messaggio
...
> Giusi wrote:

USDA and CDFA
> indicated they had been purchased from the same distributor
> that had provided eggs to the two restaurants in outbreaks
> 1 and 2.

None of which establishes that using the whole egg rather than just the yolk
is more dangerous. It is recommended that one use the whole egg when making
stick blender mayo. It is also recommended that one not make a month's
worth at a time. It is so quick you don't need to.
In addition, we don't seem to have all those disease germs in our eggs. We
can buy eggs only 1-3 days from the nest and they are never refrigerated
until they reach the kitchen.
I'm still careful, of course, keeping cold things really cold and hot things
really hot. I have and use an instant digital thermometer.

Giusi wrote:
>
> "Mark Thorson" > ha scritto nel messaggio
> > Giusi wrote:
> >> > You only need a little bit of the yolk,
> >> > and the white doesn't contribute anything.
> >>
> >> Nah, use the whole egg. It is different making stick blender mayo, and
> >> it's
> >> good with the egg, offers more protein and doesn't waste. K.I.S.S.
> >
> > All that extra protein will make the mayonnaise> more easily spoiled by
> > bacteria, especially when> used in foods kept for long periods at room>
> > temperature, like sandwiches and salads.
>
> Sorry, I don't believe it, and who leaves things sitting around these days
> anyway?

Quoting from:
http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/

Sources of illness: Raw and undercooked eggs. Raw eggs
are often used in foods such as homemade hollandaise
sauce, caesar and other salad dressings, tiramisu,
homemade ice cream, homemade mayonnaise, cookie dough,
and frostings.
Symptoms: Nausea, vomiting, fever, abdominal cramps, and
diarrhea
Bacterium: Salmonella enteriditis

Quoting from:
http://www.cdc.gov/mmwr/preview/mmwrhtml/00024937.htm

Inspection of the restaurant revealed that egg salad
was stored on a cold table at a holding temperature of
60 F (15.5 C), a temperature that allows growth of
Salmonella. For pooled egg dishes, 22-30 dozen extra-large
grade AA eggs were pooled several times daily and stored
in a walk-in refrigerator. A 2-quart container of pooled
eggs was stored in a reach-in refrigerator. The temperature
of the pooled eggs in the reach-in refrigerator was 50 F
(10 C); California regulations require eggs to be
refrigerated at less than or equal to 45 F ( less than or
equal to 7.2 C).

.. . .

Preliminary findings of a case-control study conducted by
the Santa Clara County Health Department implicated
sandwiches as the vehicle of transmission; no other food
was associated with illness. Further investigation revealed
that mayonnaise was the only food ingredient containing a
raw product of animal origin and was common to all sandwiches
eaten by ill persons. None of the implicated mayonnaise
remained at the time of the investigation, but unrefrigerated
eggs from the implicated shipment obtained from the sandwich
shop were cultured in five pools of 10 eggs each; one of the
pools yielded SE. This isolate was phage type 13a and plasmid
profile type 2. Traceback of implicated eggs by USDA and CDFA
indicated they had been purchased from the same distributor
that had provided eggs to the two restaurants in outbreaks
1 and 2.

"ImStillMags" > wrote in message
...
>I was making cole slaw and I didn't realize the mayo jar was almost
> empty and I didn't have enough to
> complete the salad.
>
> So......it was a great time to try the stick blender mayo.
>
> I'll never buy storebought mayo again. So easy and doesn't make a
> huge amount to keep around and
> spoil.
>
> one egg
> juice of one lemon
> 1/2 tsp salt
> 1 tsp dry mustard
> 1 cup salad oil
>
> put everything in the jar and put the blender in. Blended from
> bottom to top sorta slowly. By the
> time I got to the top. ....bang, done.
>
> yum.

Good ingredients and therefore surely a good dressing. Not really mayonnaise
though, that would be made thick by a slower process with just the yolk of
the egg.

Tim W

On May 9, 5:21*pm, Bryan > wrote:

>
> It's certainly not expensive. *Heck, the lemon might be the most
> expensive part. *Definitely use yolks instead of whole egg.
>


Lemons are pretty cheap here now. I've been stockpiling juice in the
freezer and making a lot of dried peel. Frooooo-gal.

On May 10, 7:11*am, Kalmia > wrote:
> On May 9, 5:21*pm, Bryan > wrote:
>
>
>
> > It's certainly not expensive. *Heck, the lemon might be the most
> > expensive part. *Definitely use yolks instead of whole egg.
>
> Lemons are pretty cheap here now. *I've been stockpiling juice in the
> freezer and making a lot of dried peel. *Frooooo-gal.

Kalima, when you say stockpiling juice....do you put it in an ice cube
tray and freeze it in little portions or what??
I think stockpiling it while lemons are cheap is a great idea....limes
too.

Mark Thorson wrote:
> Giusi wrote:
>>> All that extra protein will make the mayonnaise> more easily spoiled by
>>> bacteria, especially when> used in foods kept for long periods at room>
>>> temperature, like sandwiches and salads.

>> Sorry, I don't believe it, and who leaves things sitting around these days
>> anyway?
>
> Quoting from:
> http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/
>
<clipped >

None of those support that using an extra egg in the mayo will make
anything spoil faster than it would normally.

Giusi wrote:
>
> "Mark Thorson" > ha scritto nel messaggio
> ...
> > Giusi wrote:
>
> USDA and CDFA
> > indicated they had been purchased from the same distributor
> > that had provided eggs to the two restaurants in outbreaks
> > 1 and 2.
>
> None of which establishes that using the whole egg rather than just the yolk
> is more dangerous. It is recommended that one use the whole egg when making
> stick blender mayo. It is also recommended that one not make a month's
> worth at a time. It is so quick you don't need to.

Recommended? Recommended by whom? The guild
of funeral home directors?

It's the protein that the bacteria live on.
Water or vegetable oil by itself is perfectly
safe because it is not a rich environment for
bacteria to thrive. Bacteria need protein,
and eggs provide that. The less egg you put
in mayonnaise, the less food there is for
growing bacteria. The only part of the egg
needed to make mayonnaise is the yolk, and
only a little bit of yolk is needed for a
large amount of mayonnaise.

On 5/9/2011 5:14 PM, Bryan wrote:
> On May 9, 3:20 pm, > wrote:
>> I was making cole slaw and I didn't realize the mayo jar was almost
>> empty and I didn't have enough to
>> complete the salad.
>>
>> So......it was a great time to try the stick blender mayo.
>>
>> I'll never buy storebought mayo again. So easy and doesn't make a
>> huge amount to keep around and
>> spoil.
>>
>> one egg
>> juice of one lemon
>> 1/2 tsp salt
>> 1 tsp dry mustard
>> 1 cup salad oil
>>
>> put everything in the jar and put the blender in. Blended from
>> bottom to top sorta slowly. By the
>> time I got to the top. ....bang, done.
>>
>> yum.
>
> It is FAR, FAR better if you use only egg yolk. Egg white has no
> business in mayo or hollandaise.
>
> --Bryan

If you use only yolk do you use just one yolk or would you increase
it to 2 yolks so the volume is right?
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 10, 6:39*am, "Tim W" > wrote:


> Good ingredients and therefore surely a good dressing. Not really mayonnaise
> though, that would be made thick by *a slower process with just the yolk of
> the egg.


This mayo came out every bit as thick as store bought Hellmans. I
could have made it a dressing or a 'sauce' if I had used
more oil but the ratio of oil to everything else made a nice thick and
creamy mayo.

On Mon, 9 May 2011 18:09:26 -0700 (PDT), John Kuthe
> wrote:

> On May 9, 9:06*pm, Mark Thorson > wrote:
> > notbob wrote:
> >
> > > On 2011-05-09, ImStillMags > wrote:
> >
> > > > one egg
> >
> > > The whole egg or jes the yolk?
> >
> > You only need a little bit of the yolk,
> > and the white doesn't contribute anything.
>
> Except protein, albumin.
>
I use the entire egg. That way, I don't have to store or throw part
of it out.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 10 May 2011 06:40:24 +0200, "Giusi" >
wrote:

> Nah, use the whole egg. It is different making stick blender mayo, and it's
> good with the egg, offers more protein and doesn't waste. K.I.S.S.


HAH! Thanks, Giusi!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 10 May 2011 07:57:19 -0800, Mark Thorson >
wrote:

> Recommended? Recommended by whom? The guild
> of funeral home directors?

Oh, come one Mark! Have you done it or not? I have (more than once)
and I'm still alive to tell you about it.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Tue, 10 May 2011 07:57:19 -0800, Mark Thorson >
> wrote:
>
> > Recommended? Recommended by whom? The guild
> > of funeral home directors?
>
> Oh, come one Mark! Have you done it or not? I have (more than once)
> and I'm still alive to tell you about it.

That doesn't prove anything. If you had died,
you wouldn't be here to say "You were right, Mark".

I never said everyone who does it dies. However,
it is an unnecessary risk. It's not like fugu or
duck confit where the risk might be justified by
the gastronomic benefit. You can make a perfectly
good mayonnaise without egg white or a whole yolk.

On Tue, 10 May 2011 19:25:43 -0800, Mark Thorson >
wrote:

> sf wrote:
> >
> > On Tue, 10 May 2011 07:57:19 -0800, Mark Thorson >
> > wrote:
> >
> > > Recommended? Recommended by whom? The guild
> > > of funeral home directors?
> >
> > Oh, come one Mark! Have you done it or not? I have (more than once)
> > and I'm still alive to tell you about it.
>
> That doesn't prove anything. If you had died,
> you wouldn't be here to say "You were right, Mark".
>
> I never said everyone who does it dies. However,
> it is an unnecessary risk. It's not like fugu or
> duck confit where the risk might be justified by
> the gastronomic benefit. You can make a perfectly
> good mayonnaise without egg white or a whole yolk.

I really don't understand your position. Do you plan to store it more
than a couple of days?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Tue, 10 May 2011 19:25:43 -0800, Mark Thorson >
> wrote:
>
> > sf wrote:
> > >
> > > On Tue, 10 May 2011 07:57:19 -0800, Mark Thorson >
> > > wrote:
> > >
> > > > Recommended? Recommended by whom? The guild
> > > > of funeral home directors?
> > >
> > > Oh, come one Mark! Have you done it or not? I have (more than once)
> > > and I'm still alive to tell you about it.
> >
> > That doesn't prove anything. If you had died,
> > you wouldn't be here to say "You were right, Mark".
> >
> > I never said everyone who does it dies. However,
> > it is an unnecessary risk. It's not like fugu or
> > duck confit where the risk might be justified by
> > the gastronomic benefit. You can make a perfectly
> > good mayonnaise without egg white or a whole yolk.
>
> I really don't understand your position. Do you plan to store it more
> than a couple of days?

If it's used in the normal way, for things like
sandwiches and salads, it could be at room temperature
for hours. Depending on how many hours we're talking
about and the ambient temperature, that's usually safe
for commercial mayonnaise. Not so for needlessly risky
homemade mayonnaise.

On May 10, 1:19*pm, Kate Connally > wrote:
> On 5/9/2011 5:14 PM, Bryan wrote:
>
>
>
>
>
>
>
>
>
> > On May 9, 3:20 pm, > *wrote:
> >> I was making cole slaw and I didn't realize the mayo jar was almost
> >> empty and I didn't have enough to
> >> complete the salad.
>
> >> So......it was a great time to try the stick blender mayo.
>
> >> I'll never buy storebought mayo again. * *So easy and doesn't make a
> >> huge amount to keep around and
> >> spoil.
>
> >> one egg
> >> juice of one lemon
> >> 1/2 tsp salt
> >> 1 tsp dry mustard
> >> 1 cup salad oil
>
> >> put everything in the jar and put the blender in. * Blended from
> >> bottom to top sorta slowly. *By the
> >> time I got to the top. ....bang, done.
>
> >> yum.
>
> > It is FAR, FAR better if you use only egg yolk. *Egg white has no
> > business in mayo or hollandaise.
>
> > --Bryan
>
> If you use only yolk do you use just one yolk or would you increase
> it to 2 yolks so the volume is right?

It's the yolk and oil that emulsifies (with the help of mustard) with
the acidic liquid. For the mosr part, the white just goes along for
the ride. You can just leave it out, but if you do, what will become
of it?

Jerry
--
Engineering is the art of making what you want from things you can
get.

On 5/11/2011 10:57 AM, Jerry Avins wrote:
> On May 10, 1:19 pm, Kate > wrote:
>> On 5/9/2011 5:14 PM, Bryan wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> On May 9, 3:20 pm, > wrote:
>>>> I was making cole slaw and I didn't realize the mayo jar was almost
>>>> empty and I didn't have enough to
>>>> complete the salad.
>>
>>>> So......it was a great time to try the stick blender mayo.
>>
>>>> I'll never buy storebought mayo again. So easy and doesn't make a
>>>> huge amount to keep around and
>>>> spoil.
>>
>>>> one egg
>>>> juice of one lemon
>>>> 1/2 tsp salt
>>>> 1 tsp dry mustard
>>>> 1 cup salad oil
>>
>>>> put everything in the jar and put the blender in. Blended from
>>>> bottom to top sorta slowly. By the
>>>> time I got to the top. ....bang, done.
>>
>>>> yum.
>>
>>> It is FAR, FAR better if you use only egg yolk. Egg white has no
>>> business in mayo or hollandaise.
>>
>>> --Bryan
>>
>> If you use only yolk do you use just one yolk or would you increase
>> it to 2 yolks so the volume is right?
>
> It's the yolk and oil that emulsifies (with the help of mustard) with
> the acidic liquid. For the mosr part, the white just goes along for
> the ride. You can just leave it out, but if you do, what will become
> of it?

It will go into the freezer to await a time when I'm in the mood
for angel food cake or meringues or something.

kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 11, 7:57 am, Jerry Avins > wrote:
>
> It's the yolk and oil that emulsifies (with the help of mustard) with
> the acidic liquid. For the mosr part, the white just goes along for
> the ride. You can just leave it out, but if you do, what will become
> of it?
>
I've been making stick blender mayo for several years now. We keep a
jar of Best Foods (Hellman's) as a backup because we tend not to keep
the homemade stuff longer than a week. After many experiments our
personal preference is to use (room temperature) yolk only; texture
seems slightly better. The white ends up in a marinade for stir fried
sliced chicken or shrimp. We alternate among lemon juice, lime juice
and vinegar, different tastes but without a strong preference. We
occasionally will make a batch with a roasted garlic clove but almost
never minced fresh garlic. (unless specifically making aioli). Have
a strong preference not to use olive oil--a less distinctively
flavlored oil (safflower, soybean oil) gives a much more versatile
result. But of course YMMV, de gustibus and all that. -aem

On Wed, 11 May 2011 06:37:24 -0700 (PDT), Kalmia
> wrote:

> The REAL deal comes from drying and pulverizing the peel. I use my
> Ron Popiel dehydrator and a coffee grinder. Have you priced lemon
> peel in the market lately? Aagh.

I don't go to all that effort. I zest my lemons with the microplane
and let the zest dry naturally for a day.

--
I love cooking with wine.
Sometimes I even put it in the food.

do you find the tastetexture much different with/without the white, Lee
"Jerry Avins" > wrote in message
...
On May 10, 1:19 pm, Kate Connally > wrote:
> On 5/9/2011 5:14 PM, Bryan wrote:
>
>
>
>
>
>
>
>
>
> > On May 9, 3:20 pm, > wrote:
> >> I was making cole slaw and I didn't realize the mayo jar was almost
> >> empty and I didn't have enough to
> >> complete the salad.
>
> >> So......it was a great time to try the stick blender mayo.
>
> >> I'll never buy storebought mayo again. So easy and doesn't make a
> >> huge amount to keep around and
> >> spoil.
>
> >> one egg
> >> juice of one lemon
> >> 1/2 tsp salt
> >> 1 tsp dry mustard
> >> 1 cup salad oil
>
> >> put everything in the jar and put the blender in. Blended from
> >> bottom to top sorta slowly. By the
> >> time I got to the top. ....bang, done.
>
> >> yum.
>
> > It is FAR, FAR better if you use only egg yolk. Egg white has no
> > business in mayo or hollandaise.
>
> > --Bryan
>
> If you use only yolk do you use just one yolk or would you increase
> it to 2 yolks so the volume is right?

It's the yolk and oil that emulsifies (with the help of mustard) with
the acidic liquid. For the mosr part, the white just goes along for
the ride. You can just leave it out, but if you do, what will become
of it?

Jerry
--
Engineering is the art of making what you want from things you can
get.

On May 11, 2:05*pm, aem > wrote:
> On May 11, 7:57 am, Jerry Avins > wrote:
>
> > It's the yolk and oil that emulsifies (with the help of mustard) with
> > the acidic liquid. For the mosr part, the white just goes along for
> > the ride. You can just leave it out, but if you do, what will become
> > of it?
>
> I've been making stick blender mayo for several years now. *We keep a
> jar of Best Foods (Hellman's) as a backup because we tend not to keep
> the homemade stuff longer than a week. *After many experiments our
> personal preference is to use (room temperature) yolk only; texture
> seems slightly better. *The white ends up in a marinade for stir fried
> sliced chicken or shrimp. *We alternate among lemon juice, lime juice
> and vinegar, different tastes but without a strong preference. *We
> occasionally will make a batch with a roasted garlic clove but almost
> never minced fresh garlic. *(unless specifically making aioli). *Have
> a strong preference not to use olive oil--a less distinctively
> flavlored oil (safflower, soybean oil) gives a much more versatile
> result. *But of course YMMV, de gustibus and all that. * *-aem

My mayo keeps the better part of two weeks before it breaks, then it
readily goes back together. I use whole eggs; Hellman's uses both
whole and yolks.

Jerry

On Wed, 11 May 2011 05:28:51 -0800, Mark Thorson >
wrote:

> sf wrote:
> >
> > On Tue, 10 May 2011 19:25:43 -0800, Mark Thorson >
> > wrote:
> >
> > > sf wrote:
> > > >
> > > > On Tue, 10 May 2011 07:57:19 -0800, Mark Thorson >
> > > > wrote:
> > > >
> > > > > Recommended? Recommended by whom? The guild
> > > > > of funeral home directors?
> > > >
> > > > Oh, come one Mark! Have you done it or not? I have (more than once)
> > > > and I'm still alive to tell you about it.
> > >
> > > That doesn't prove anything. If you had died,
> > > you wouldn't be here to say "You were right, Mark".
> > >
> > > I never said everyone who does it dies. However,
> > > it is an unnecessary risk. It's not like fugu or
> > > duck confit where the risk might be justified by
> > > the gastronomic benefit. You can make a perfectly
> > > good mayonnaise without egg white or a whole yolk.
> >
> > I really don't understand your position. Do you plan to store it more
> > than a couple of days?
>
> If it's used in the normal way, for things like
> sandwiches and salads, it could be at room temperature
> for hours. Depending on how many hours we're talking
> about and the ambient temperature, that's usually safe
> for commercial mayonnaise. Not so for needlessly risky
> homemade mayonnaise.

Is storing it at room temperature the problem you have with home made?
I don't have that issue. I understand how to store it and don't keep
it sitting around for days in the refrigerator either. Know your
product and use it accordingly.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Mark Thorson > wrote:

> sf wrote:
> >
> > On Tue, 10 May 2011 07:57:19 -0800, Mark Thorson >
> > wrote:
> >
> > > Recommended? Recommended by whom? The guild
> > > of funeral home directors?
> >
> > Oh, come one Mark! Have you done it or not? I have (more than once)
> > and I'm still alive to tell you about it.
>
> That doesn't prove anything. If you had died,
> you wouldn't be here to say "You were right, Mark".
>
> I never said everyone who does it dies. However,
> it is an unnecessary risk. It's not like fugu or
> duck confit where the risk might be justified by
> the gastronomic benefit. You can make a perfectly
> good mayonnaise without egg white or a whole yolk.

I've read that only about one egg in ten thousand has a salmonella
problem. That's a raw egg every single day for thirty years before you
hit the jackpot -- or the chamber pot 8^}

I'm not worried. I was more careful when there were little kiddos around
the house, though.

Isaac

> In article >,
> Mark Thorson > wrote:
>
>>I never said everyone who does it dies. However,
>>it is an unnecessary risk. It's not like fugu or
>>duck confit where the risk might be justified by
>>the gastronomic benefit. You can make a perfectly
>>good mayonnaise without egg white or a whole yolk.
>

One can also make a cooked egg yolk mayo.
--
JL
>

isw wrote:
>
> I've read that only about one egg in ten thousand has a salmonella
> problem. That's a raw egg every single day for thirty years before you
> hit the jackpot -- or the chamber pot 8^}

It's not just salmonella -- any bacteria could thrive
in a protein-rich environment at room temperature,
like a sandwich or a salad. Egg white is unnecessary
protein, as is a whole egg yolk when a tiny bit will do.