OK, over on that how to cook fish thread someone had to go and mention
homemade mayo.

Bain of my existence recently :-)

I tried some and thought it was delicious. Then I tried to make it. I
was using the directions from Michael Rulman's site:

http://ruhlman.com/2010/06/quick-deviled-eggs/

First two batches were totally liquid. Then after consulting Dorie
Greenspan's Around My French Table book I decided to try warming up the
egg yolk. Success.

Then son came home for a visit and we decided to try it again. Three
liquid mayo flops.

Anyone have any tips for making mayo thicken up successfully?

thanks
marcella

"Marcella Peek" > wrote in message
...
> OK, over on that how to cook fish thread someone had to go and mention
> homemade mayo.
>
> Bain of my existence recently :-)
>
> I tried some and thought it was delicious. Then I tried to make it. I
> was using the directions from Michael Rulman's site:
>
> http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> First two batches were totally liquid. Then after consulting Dorie
> Greenspan's Around My French Table book I decided to try warming up the
> egg yolk. Success.
>
> Then son came home for a visit and we decided to try it again. Three
> liquid mayo flops.
>
> Anyone have any tips for making mayo thicken up successfully?
>
> thanks
> marcella

sounds like you are not getting enough air in it. I always did mine with a
whisk.

"Marcella Peek" > wrote in message
...
> OK, over on that how to cook fish thread someone had to go and mention
> homemade mayo.
>
> Bain of my existence recently :-)
>
> I tried some and thought it was delicious. Then I tried to make it. I
> was using the directions from Michael Rulman's site:
>
> http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> First two batches were totally liquid. Then after consulting Dorie
> Greenspan's Around My French Table book I decided to try warming up the
> egg yolk. Success.
>
> Then son came home for a visit and we decided to try it again. Three
> liquid mayo flops.
>
> Anyone have any tips for making mayo thicken up successfully?


why don't you look at some sites with actual instructions, such as:

http://culinaryarts.about.com/od/sal...mayonnaise.htm

http://allrecipes.com/HowTo/making-m...se/detail.aspx

did you add a bit of acid? Sounds like you are adding the oil too fast at
first. Instead of tossing out your failure, start over with fresh yolk and
slowly add in your failure, then add more oil as needed.

On Thu, 10 Nov 2011 08:14:11 -0800, Marcella Peek
> wrote:

> OK, over on that how to cook fish thread someone had to go and mention
> homemade mayo.
>
> Bain of my existence recently :-)
>
> I tried some and thought it was delicious. Then I tried to make it. I
> was using the directions from Michael Rulman's site:
>
> http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> First two batches were totally liquid. Then after consulting Dorie
> Greenspan's Around My French Table book I decided to try warming up the
> egg yolk. Success.
>
> Then son came home for a visit and we decided to try it again. Three
> liquid mayo flops.
>
> Anyone have any tips for making mayo thicken up successfully?
>

Use the stick wand method - works every time. It's beautifully
illustrated on Koko's blog.
http://www.kokoscornerblog.com/mycor...ayonnaise.html

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 10 Nov 2011 08:14:11 -0800, Marcella Peek wrote:


> Anyone have any tips for making mayo thicken up successfully?
>
I tried making mayonnaise with a stick blender once and it did not work.
Instead of trying to figure out what went wrong, I just sent back to my
tried and true way of making it in the blender. Never tried making it
with a whisk.

Brian Christiansen

On 10/11/2011 11:14 AM, Marcella Peek wrote:
> OK, over on that how to cook fish thread someone had to go and mention
> homemade mayo.
>
> Bain of my existence recently :-)
>
> I tried some and thought it was delicious. Then I tried to make it. I
> was using the directions from Michael Rulman's site:
>
> http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> First two batches were totally liquid. Then after consulting Dorie
> Greenspan's Around My French Table book I decided to try warming up the
> egg yolk. Success.
>
> Then son came home for a visit and we decided to try it again. Three
> liquid mayo flops.
>
> Anyone have any tips for making mayo thicken up successfully?

I haven't made it for a while but used to do it once in a while. It was
a snap to do it in the food processor. Put the egg(s), salt, pepper and
lemon juice in and whiz it up, then *drizzle" the oil in slowly with the
machine run and it will start making a whump whump whump sound when it
is done.

On Nov 10, 12:52*pm, Dave Smith > wrote:
> On 10/11/2011 11:14 AM, Marcella Peek wrote:
>
>
>
>
>
>
>
>
>
> > OK, over on that how to cook fish thread someone had to go and mention
> > homemade mayo.
>
> > Bain of my existence recently :-)
>
> > I tried some and thought it was delicious. *Then I tried to make it. *I
> > was using the directions from Michael Rulman's site:
>
> >http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> > First two batches were totally liquid. *Then after consulting Dorie
> > Greenspan's Around My French Table book I decided to try warming up the
> > egg yolk. *Success.
>
> > Then son came home for a visit and we decided to try it again. *Three
> > liquid mayo flops.
>
> > Anyone have any tips for making mayo thicken up successfully?
>
> I haven't made it for a while but used to do it once in a while. It was
> a snap to do it in the food processor. Put the egg(s), salt, pepper and
> lemon juice in and whiz it up, then *drizzle" the oil in slowly with the
> machine run and it will start making a whump whump whump sound when it
> is done.

Are you sure it's not "whamp, whump, whamp'? : ))

I looked at a few youtubers on making mayo, and NO one said whether
eggs should be at room temp or cold. Can someone enlighten on that?
And what IS that oil Gordon R mentions? I can't make out what he's
saying. Would canola be the American equivalent of whatever he's
saying?

On Thu, 10 Nov 2011 10:30:13 -0800 (PST), Kalmia
> wrote:

> I looked at a few youtubers on making mayo, and NO one said whether
> eggs should be at room temp or cold. Can someone enlighten on that?

http://gordonramsaysrecipes.com/05/m...ordon-ramsays/

> And what IS that oil Gordon R mentions? I can't make out what he's
> saying. Would canola be the American equivalent of whatever he's
> saying?

You Tube? http://www.youtube.com/watch?v=BOymdsYMoqQ "Ground nut
oil"... we don't have ground nuts (African), we have peanuts and use
peanut oil.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 10, 10:30*am, Kalmia > wrote:

> I looked at a few youtubers on making mayo, and NO one said whether
> eggs should be at room temp or cold. *Can someone enlighten on that?

I don't know why but in my experience room temp egg works better. But
the wand blender is almost foolproof.

> And what IS that oil Gordon R mentions?

Ground nut, same as peanut. I use safflower oil for my mayo.
Sunflower is also a good choice. Some people like canola; I don't.
For the acid, lemon juice, lime juice, vinegar all work; depends on
your taste. -aem

In article >,
sf > wrote:

> On Thu, 10 Nov 2011 08:14:11 -0800, Marcella Peek
> > wrote:
>
> > OK, over on that how to cook fish thread someone had to go and mention
> > homemade mayo.
> >
> > Bain of my existence recently :-)
> >
> > I tried some and thought it was delicious. Then I tried to make it. I
> > was using the directions from Michael Rulman's site:
> >
> > http://ruhlman.com/2010/06/quick-deviled-eggs/
> >
> > First two batches were totally liquid. Then after consulting Dorie
> > Greenspan's Around My French Table book I decided to try warming up the
> > egg yolk. Success.
> >
> > Then son came home for a visit and we decided to try it again. Three
> > liquid mayo flops.
> >
> > Anyone have any tips for making mayo thicken up successfully?
> >
>
> Use the stick wand method - works every time. It's beautifully
> illustrated on Koko's blog.
> http://www.kokoscornerblog.com/mycor...ayonnaise.html

Hmm, the method I tried was with a stick blender. Well, I did try the
vitamix once too and that was a flop as well.

It's a mystery to me.

marcella

In article >,
"Pico Rico" > wrote:

> "Marcella Peek" > wrote in message
> ...
> > OK, over on that how to cook fish thread someone had to go and mention
> > homemade mayo.
> >
> > Bain of my existence recently :-)
> >
> > I tried some and thought it was delicious. Then I tried to make it. I
> > was using the directions from Michael Rulman's site:
> >
> > http://ruhlman.com/2010/06/quick-deviled-eggs/
> >
> > First two batches were totally liquid. Then after consulting Dorie
> > Greenspan's Around My French Table book I decided to try warming up the
> > egg yolk. Success.
> >
> > Then son came home for a visit and we decided to try it again. Three
> > liquid mayo flops.
> >
> > Anyone have any tips for making mayo thicken up successfully?
>
>
> why don't you look at some sites with actual instructions, such as:
>
> http://culinaryarts.about.com/od/sal...mayonnaise.htm
>
> http://allrecipes.com/HowTo/making-m...se/detail.aspx
>
> did you add a bit of acid? Sounds like you are adding the oil too fast at
> first. Instead of tossing out your failure, start over with fresh yolk and
> slowly add in your failure, then add more oil as needed.

Well, it seemed like a video to watch was actual instructions :-)

Thanks for the idea of rescuing failures. I'll have to try that.

marcella

On Thu, 10 Nov 2011 16:17:21 -0800, Marcella Peek
> wrote:

> In article >,
> sf > wrote:
>
> > On Thu, 10 Nov 2011 08:14:11 -0800, Marcella Peek
> > > wrote:
> >
> > > OK, over on that how to cook fish thread someone had to go and mention
> > > homemade mayo.
> > >
> > > Bain of my existence recently :-)
> > >
> > > I tried some and thought it was delicious. Then I tried to make it. I
> > > was using the directions from Michael Rulman's site:
> > >
> > > http://ruhlman.com/2010/06/quick-deviled-eggs/
> > >
> > > First two batches were totally liquid. Then after consulting Dorie
> > > Greenspan's Around My French Table book I decided to try warming up the
> > > egg yolk. Success.
> > >
> > > Then son came home for a visit and we decided to try it again. Three
> > > liquid mayo flops.
> > >
> > > Anyone have any tips for making mayo thicken up successfully?
> > >
> >
> > Use the stick wand method - works every time. It's beautifully
> > illustrated on Koko's blog.
> > http://www.kokoscornerblog.com/mycor...ayonnaise.html
>
> Hmm, the method I tried was with a stick blender. Well, I did try the
> vitamix once too and that was a flop as well.
>
> It's a mystery to me.
>

It is to me too. I've made it with a stick blender, regular blender
and food processor and it turned out right every time. About the only
thing I can think of that you could have done wrong was to add the oil
too quickly.

In the case of the wand, maybe the cup was too wide. It should be
just big enough to accommodate the diameter of your wand. Put
everything in the jar and lift the wand through the layers slowly - by
the time your wand reaches the top, it's mayonnaise.

With a blender, poke a hole in a paper cup and set it over the hole in
the cap and let the oil stream in while the blender is turned on.

In the FP, oil can be poured slowly from a measuring cup through the
feed tube. If you watched the Gordon Ramsey video on how to make FP
mayo, you have the idea about when he wants you to add salt and lemon.




--
All you need is love. But a little chocolate now and then doesn't hurt.

On 11/10/2011 6:14 AM, Marcella Peek wrote:
> OK, over on that how to cook fish thread someone had to go and mention
> homemade mayo.
>
> Bain of my existence recently :-)
>
> I tried some and thought it was delicious. Then I tried to make it. I
> was using the directions from Michael Rulman's site:
>
> http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> First two batches were totally liquid. Then after consulting Dorie
> Greenspan's Around My French Table book I decided to try warming up the
> egg yolk. Success.
>
> Then son came home for a visit and we decided to try it again. Three
> liquid mayo flops.
>
> Anyone have any tips for making mayo thicken up successfully?
>
> thanks
> marcella

Sorry to hear of your mayo problems. I have the same problems. There was
a time when I could make mayo in the blender at will. I used to think it
was the easiest thing in the world. About 10 years ago that all changed
and I've never been able to make it again. A witch may have placed a
spell on me for all I know. Perhaps I need an exorcism, or maybe
converting to Judaism might help. (-:

In article >,
dsi1 > wrote:

> On 11/10/2011 6:14 AM, Marcella Peek wrote:
> > OK, over on that how to cook fish thread someone had to go and mention
> > homemade mayo.
> >
> > Bain of my existence recently :-)
> >
> > I tried some and thought it was delicious. Then I tried to make it. I
> > was using the directions from Michael Rulman's site:
> >
> > http://ruhlman.com/2010/06/quick-deviled-eggs/
> >
> > First two batches were totally liquid. Then after consulting Dorie
> > Greenspan's Around My French Table book I decided to try warming up the
> > egg yolk. Success.
> >
> > Then son came home for a visit and we decided to try it again. Three
> > liquid mayo flops.
> >
> > Anyone have any tips for making mayo thicken up successfully?
> >
> > thanks
> > marcella
>
> Sorry to hear of your mayo problems. I have the same problems. There was
> a time when I could make mayo in the blender at will. I used to think it
> was the easiest thing in the world. About 10 years ago that all changed
> and I've never been able to make it again. A witch may have placed a
> spell on me for all I know. Perhaps I need an exorcism, or maybe
> converting to Judaism might help. (-:

Maybe the curse has spread :-)

marcella

In article >,
sf > wrote:


> > It's a mystery to me.
> >
>
> It is to me too. I've made it with a stick blender, regular blender
> and food processor and it turned out right every time. About the only
> thing I can think of that you could have done wrong was to add the oil
> too quickly.
>
> In the case of the wand, maybe the cup was too wide. It should be
> just big enough to accommodate the diameter of your wand. Put
> everything in the jar and lift the wand through the layers slowly - by
> the time your wand reaches the top, it's mayonnaise.
>
> With a blender, poke a hole in a paper cup and set it over the hole in
> the cap and let the oil stream in while the blender is turned on.
>
> In the FP, oil can be poured slowly from a measuring cup through the
> feed tube. If you watched the Gordon Ramsey video on how to make FP
> mayo, you have the idea about when he wants you to add salt and lemon.


Hmmm, well it worked with the stick blender once and I used the same cup
for all the failures too, so that's definitely not it.

Given that all the oil is supposed to be added all at once and in the
method you like it is as well,it can't be that I'm adding the oil to
fast.

It could be the problem the one time I tried the blender in desperation,
but I really did just dribble it in. If I try it in the blender again I
will try the hole in the paper cup idea.

Otherwise it's a stumper. Guess I'll sacrifice a few more eggs and if
it's just more egg and oil soup making I'll stick with making bread and
other things and skip the mayo. Too bad because the homemade kind was
really delicious.

marcella

On Fri, 11 Nov 2011 15:02:01 -0800, Marcella Peek
> wrote:

> Given that all the oil is supposed to be added all at once and in the
> method you like it is as well,it can't be that I'm adding the oil to
> fast.

the stick blender. Don't pump it up and down - one time up slowly
(should take about 30 seconds).

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 11/11/2011 12:58 PM, Marcella Peek wrote:
> In >,
> > wrote:
>
>> On 11/10/2011 6:14 AM, Marcella Peek wrote:
>>> OK, over on that how to cook fish thread someone had to go and mention
>>> homemade mayo.
>>>
>>> Bain of my existence recently :-)
>>>
>>> I tried some and thought it was delicious. Then I tried to make it. I
>>> was using the directions from Michael Rulman's site:
>>>
>>> http://ruhlman.com/2010/06/quick-deviled-eggs/
>>>
>>> First two batches were totally liquid. Then after consulting Dorie
>>> Greenspan's Around My French Table book I decided to try warming up the
>>> egg yolk. Success.
>>>
>>> Then son came home for a visit and we decided to try it again. Three
>>> liquid mayo flops.
>>>
>>> Anyone have any tips for making mayo thicken up successfully?
>>>
>>> thanks
>>> marcella
>>
>> Sorry to hear of your mayo problems. I have the same problems. There was
>> a time when I could make mayo in the blender at will. I used to think it
>> was the easiest thing in the world. About 10 years ago that all changed
>> and I've never been able to make it again. A witch may have placed a
>> spell on me for all I know. Perhaps I need an exorcism, or maybe
>> converting to Judaism might help. (-:
>
> Maybe the curse has spread :-)
>
> marcella

The day when everybody on this newsgroup cannot make mayo will surely be
a sign that the end of days are upon us. Luckily, there still seems to
be folks able to whip this up. :-)

On Nov 10, 11:14*am, Marcella Peek > wrote:
> OK, over on that how to cook fish thread someone had to go and mention
> homemade mayo.
>
> Bain of my existence recently :-)
>
> I tried some and thought it was delicious. *Then I tried to make it. *I
> was using the directions from Michael Rulman's site:
>
> http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> First two batches were totally liquid. *Then after consulting Dorie
> Greenspan's Around My French Table book I decided to try warming up the
> egg yolk. *Success.
>
> Then son came home for a visit and we decided to try it again. *Three
> liquid mayo flops.
>
> Anyone have any tips for making mayo thicken up successfully?
>
> thanks
> marcella

Try Marc Bittman's recipe that I copied at http://users.rcn.com/jyavins/EggSalad.html.
It always works for me.

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

On Nov 10, 8:32*pm, dsi1 > wrote:
> On 11/10/2011 6:14 AM, Marcella Peek wrote:
>
>
>
>
>
>
>
>
>
> > OK, over on that how to cook fish thread someone had to go and mention
> > homemade mayo.
>
> > Bain of my existence recently :-)
>
> > I tried some and thought it was delicious. *Then I tried to make it. *I
> > was using the directions from Michael Rulman's site:
>
> >http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> > First two batches were totally liquid. *Then after consulting Dorie
> > Greenspan's Around My French Table book I decided to try warming up the
> > egg yolk. *Success.
>
> > Then son came home for a visit and we decided to try it again. *Three
> > liquid mayo flops.
>
> > Anyone have any tips for making mayo thicken up successfully?
>
> > thanks
> > marcella
>
> Sorry to hear of your mayo problems. I have the same problems. There was
> a time when I could make mayo in the blender at will. I used to think it
> was the easiest thing in the world. About 10 years ago that all changed
> and I've never been able to make it again. A witch may have placed a
> spell on me for all I know. Perhaps I need an exorcism, or maybe
> converting to Judaism might help. (-:

How about the eggs involved?

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

dsi1 > wrote:

> Sorry to hear of your mayo problems. I have the same problems. There was
> a time when I could make mayo in the blender at will. I used to think it
> was the easiest thing in the world. About 10 years ago that all changed
> and I've never been able to make it again. A witch may have placed a
> spell on me for all I know. Perhaps I need an exorcism, or maybe
> converting to Judaism might help. (-:

Are you using the same blender? Maybe its motor has been losing power.

In food service situations I have watched mayo being made in huge
quantities using a commerical-strengh blender and it becomes perfectly
thick very quickly. I suspect the blender just needs enough ooomph.

I've also heard it needs some salt added to work. I have not verified
this one myself.


Steve

"Steve Pope" > wrote in message
...
> dsi1 > wrote:
>
>> Sorry to hear of your mayo problems. I have the same problems. There was
>> a time when I could make mayo in the blender at will. I used to think it
>> was the easiest thing in the world. About 10 years ago that all changed
>> and I've never been able to make it again. A witch may have placed a
>> spell on me for all I know. Perhaps I need an exorcism, or maybe
>> converting to Judaism might help. (-:
>
> Are you using the same blender? Maybe its motor has been losing power.
>
> In food service situations I have watched mayo being made in huge
> quantities using a commerical-strengh blender and it becomes perfectly
> thick very quickly. I suspect the blender just needs enough ooomph.
>
> I've also heard it needs some salt added to work. I have not verified
> this one myself.
>
>
> Steve

I just read that salt speeds the mayo breaking.

Pico Rico > wrote:

>"Steve Pope" > wrote in message

>> In food service situations I have watched mayo being made in huge
>> quantities using a commerical-strengh blender and it becomes perfectly
>> thick very quickly. I suspect the blender just needs enough ooomph.
>>
>> I've also heard it needs some salt added to work. I have not verified
>> this one myself.

>I just read that salt speeds the mayo breaking.

By "breaking" do you mean un-emulsifying? That is to say, the opposite
of what you want?


Steve

On Fri, 11 Nov 2011 17:03:10 -0800 (PST), Jerry Avins >
wrote:

> On Nov 10, 8:32*pm, dsi1 > wrote:
>
> > A witch may have placed a
> > spell on me for all I know. Perhaps I need an exorcism, or maybe
> > converting to Judaism might help. (-:
>
> How about the eggs involved?
>

Are you one of those crazy Right to Lifers?


--
All you need is love. But a little chocolate now and then doesn't hurt.

On 11/11/2011 3:03 PM, Jerry Avins wrote:
> On Nov 10, 8:32 pm, > wrote:
>> On 11/10/2011 6:14 AM, Marcella Peek wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> OK, over on that how to cook fish thread someone had to go and mention
>>> homemade mayo.
>>
>>> Bain of my existence recently :-)
>>
>>> I tried some and thought it was delicious. Then I tried to make it. I
>>> was using the directions from Michael Rulman's site:
>>
>>> http://ruhlman.com/2010/06/quick-deviled-eggs/
>>
>>> First two batches were totally liquid. Then after consulting Dorie
>>> Greenspan's Around My French Table book I decided to try warming up the
>>> egg yolk. Success.
>>
>>> Then son came home for a visit and we decided to try it again. Three
>>> liquid mayo flops.
>>
>>> Anyone have any tips for making mayo thicken up successfully?
>>
>>> thanks
>>> marcella
>>
>> Sorry to hear of your mayo problems. I have the same problems. There was
>> a time when I could make mayo in the blender at will. I used to think it
>> was the easiest thing in the world. About 10 years ago that all changed
>> and I've never been able to make it again. A witch may have placed a
>> spell on me for all I know. Perhaps I need an exorcism, or maybe
>> converting to Judaism might help. (-:
>
> How about the eggs involved?

I don't think so but I have no way of knowing what could be the
difference in eggs from a decade ago. I should investigate this but the
wind has been taken out of my sails.

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

On 11/11/2011 4:52 PM, Steve Pope wrote:
> > wrote:I
>
>> Sorry to hear of your mayo problems. I have the same problems. There was
>> a time when I could make mayo in the blender at will. I used to think it
>> was the easiest thing in the world. About 10 years ago that all changed
>> and I've never been able to make it again. A witch may have placed a
>> spell on me for all I know. Perhaps I need an exorcism, or maybe
>> converting to Judaism might help. (-:
>
> Are you using the same blender? Maybe its motor has been losing power.
>
> In food service situations I have watched mayo being made in huge
> quantities using a commerical-strengh blender and it becomes perfectly
> thick very quickly. I suspect the blender just needs enough ooomph.
>
> I've also heard it needs some salt added to work. I have not verified
> this one myself.
>
>
> Steve

I used to make it in blenders or one of those wand thingies with no
problem. It could be the environment. I've heard the thing about adding
some salt but that makes no difference.

One of the strange things about this place is that I can make rice and
it will keep for a day. If I make rice on the third floor of this
building, it pretty much turns icky after a few hours. Evidently, the
airborne bacteria is different just 20 feet higher.

On Sat, 12 Nov 2011 05:35:33 -0800, "Pico Rico"
> wrote:

> yes, although it was referenced to breaking sooner several days after the
> mayo was made.

You're keeping something made with raw eggs that long? Make less or
throw it out sooner.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Sat, 12 Nov 2011 05:35:33 -0800, "Pico Rico"
> > wrote:
>
>> yes, although it was referenced to breaking sooner several days after the
>> mayo was made.
>
> You're keeping something made with raw eggs that long? Make less or
> throw it out sooner.

I don't have a problem with it, particularly if pasteurized eggs were used.
But even if not, the incidence if illness from raw eggs is de minimus.

On Sat, 12 Nov 2011 05:35:33 -0800, "Pico Rico"
> wrote:

>
>"Steve Pope" > wrote in message
...
>> Pico Rico > wrote:
>>
>>>"Steve Pope" > wrote in message
>>
>>>> In food service situations I have watched mayo being made in huge
>>>> quantities using a commerical-strengh blender and it becomes perfectly
>>>> thick very quickly. I suspect the blender just needs enough ooomph.
>>>>
>>>> I've also heard it needs some salt added to work. I have not verified
>>>> this one myself.
>>
>>>I just read that salt speeds the mayo breaking.
>>
>> By "breaking" do you mean un-emulsifying? That is to say, the opposite
>> of what you want?
>>
>>
>> Steve
>
>yes, although it was referenced to breaking sooner several days after the
>mayo was made.
>
I use salt when making mayonnaise and have not had that problem.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

In article
>,
Jerry Avins > wrote:

>
> Try Marc Bittman's recipe that I copied at
> http://users.rcn.com/jyavins/EggSalad.html.
> It always works for me.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

Thanks! I'll give it a try - the process is a bit different than what
I've been doing so perhaps I'll have better luck.

marcella

On Nov 11, 3:01*pm, Jerry Avins > wrote:
> On Nov 10, 11:14*am, Marcella Peek > wrote:
>
>
>
>
>
> > OK, over on that how to cook fish thread someone had to go and mention
> > homemade mayo.
>
> > Bain of my existence recently :-)
>
> > I tried some and thought it was delicious. *Then I tried to make it. *I
> > was using the directions from Michael Rulman's site:
>
> >http://ruhlman.com/2010/06/quick-deviled-eggs/
>
> > First two batches were totally liquid. *Then after consulting Dorie
> > Greenspan's Around My French Table book I decided to try warming up the
> > egg yolk. *Success.
>
> > Then son came home for a visit and we decided to try it again. *Three
> > liquid mayo flops.
>
> > Anyone have any tips for making mayo thicken up successfully?
>
> > thanks
> > marcella
>
> Try Marc Bittman's recipe that I copied athttp://users.rcn.com/jyavins/EggSalad.html.
> It always works for me.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

I don't get it. How can you make egg salad using 1 teaspoon of mayo
and 6 eggs? I can make a buttery egg salad using scrambled eggs and
mayo. No chopping eggs. I guess I'm incredibly lazy.

On Nov 12, 9:38*pm, dsi1 > wrote:
> On Nov 11, 3:01*pm, Jerry Avins > wrote:

...

> > Try Marc Bittman's recipe that I copied athttp://users.rcn.com/jyavins/EggSalad.html.
> > It always works for me.
>
> > Jerry
> > --
> > Engineering is the art of making what you want from things you can get.
>
> I don't get it. How can you make egg salad using 1 teaspoon of mayo
> and 6 eggs? I can make a buttery egg salad using scrambled eggs and
> mayo. No chopping eggs. I guess I'm incredibly lazy.

You read the recipe. Try it and see. I don't chop the eggs either. I
use a potato ricer.

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

On Sat, 12 Nov 2011 18:43:11 -0800 (PST), Jerry Avins >
wrote:

> You read the recipe. Try it and see. I don't chop the eggs either. I
> use a potato ricer.

That potato ricer is a neat idea, but I like my egg salad to have some
character. If I was trying to feed 50 people, I'd definitely use a
ricer to squash up the yolks, but not the whites.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 12, 4:43*pm, Jerry Avins > wrote:
> On Nov 12, 9:38*pm, dsi1 > wrote:
>
> > On Nov 11, 3:01*pm, Jerry Avins > wrote:
>
> * ...
>
> > > Try Marc Bittman's recipe that I copied athttp://users.rcn.com/jyavins/EggSalad.html.
> > > It always works for me.
>
> > > Jerry
> > > --
> > > Engineering is the art of making what you want from things you can get.

On Sat, 12 Nov 2011 19:55:03 -0800, sf > wrote:

>On Sat, 12 Nov 2011 18:43:11 -0800 (PST), Jerry Avins >
>wrote:
>
>> You read the recipe. Try it and see. I don't chop the eggs either. I
>> use a potato ricer.
>
>That potato ricer is a neat idea, but I like my egg salad to have some
>character. If I was trying to feed 50 people, I'd definitely use a
>ricer to squash up the yolks, but not the whites.

I was thinking the same thing. But I think the mixture is mis-named.
I'd call it Egg Pate or Egg Butter. Then I can see the concept--
though I'd have to add some mustard and I'd be tempted to use butter
instead of mayo. [and since I called it Pate, I'd probably want to add
a splash of vermouth.]

I'll repeat the link Jerry posted in case others haven't looked yet-
http://users.rcn.com/jyavins/EggSalad.html

Jim

"Jim Elbrecht" > wrote in message
...
> On Sat, 12 Nov 2011 19:55:03 -0800, sf > wrote:
>
>>On Sat, 12 Nov 2011 18:43:11 -0800 (PST), Jerry Avins >
>>wrote:
>>
>>> You read the recipe. Try it and see. I don't chop the eggs either. I
>>> use a potato ricer.
>>
>>That potato ricer is a neat idea, but I like my egg salad to have some
>>character. If I was trying to feed 50 people, I'd definitely use a
>>ricer to squash up the yolks, but not the whites.
>
> I was thinking the same thing. But I think the mixture is mis-named.
> I'd call it Egg Pate or Egg Butter. Then I can see the concept--
> though I'd have to add some mustard and I'd be tempted to use butter
> instead of mayo. [and since I called it Pate, I'd probably want to add
> a splash of vermouth.]
>
> I'll repeat the link Jerry posted in case others haven't looked yet-
> http://users.rcn.com/jyavins/EggSalad.html
>

Rather than a potato ricer, I use a wire mesh (like for placing a roast on)
with 1/4 to 1/2 inch mesh. the yolks crumble smaller than this and the
whites leave a bit to feel when eating.

On Sun, 13 Nov 2011 07:54:16 -0500, Jim Elbrecht >
wrote:

> I'll repeat the link Jerry posted in case others haven't looked yet-
> http://users.rcn.com/jyavins/EggSalad.html

I like the olive oil idea and would try it just to see if I liked
using it instead of mayo. Not a big mayo fan, but egg and tuna salad
sandwiches are where it's essential IMO.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 13 Nov 2011 07:11:08 -0800, "Pico Rico"
> wrote:

> Rather than a potato ricer, I use a wire mesh (like for placing a roast on)
> with 1/4 to 1/2 inch mesh.

Do you have a link to an image of a roasting rack like that? When I
think of roasting racks, they look more like this
http://www.steellong.cn/high/utp/wz902_1.jpg

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Sun, 13 Nov 2011 07:54:16 -0500, Jim Elbrecht >
> wrote:
>
>> I'll repeat the link Jerry posted in case others haven't looked yet-
>> http://users.rcn.com/jyavins/EggSalad.html
>
> I like the olive oil idea and would try it just to see if I liked
> using it instead of mayo. Not a big mayo fan, but egg and tuna salad
> sandwiches are where it's essential IMO.


use "pure olive oil" rather than Extra Virgin.

"sf" > wrote in message
...
> On Sun, 13 Nov 2011 07:11:08 -0800, "Pico Rico"
> > wrote:
>
>> Rather than a potato ricer, I use a wire mesh (like for placing a roast
>> on)
>> with 1/4 to 1/2 inch mesh.
>
> Do you have a link to an image of a roasting rack like that? When I
> think of roasting racks, they look more like this
> http://www.steellong.cn/high/utp/wz902_1.jpg

here you go:

http://www.steellong.cn/Wire-Mesh-Pr...ck--1151-1.htm

I also have a smaller one which is easier to place over a bowl and ran eggs
through.

On Sun, 13 Nov 2011 09:35:31 -0800, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 13 Nov 2011 07:11:08 -0800, "Pico Rico"
> > > wrote:
> >
> >> Rather than a potato ricer, I use a wire mesh (like for placing a roast
> >> on)
> >> with 1/4 to 1/2 inch mesh.
> >
> > Do you have a link to an image of a roasting rack like that? When I
> > think of roasting racks, they look more like this
> > http://www.steellong.cn/high/utp/wz902_1.jpg
>
> here you go:
>
> http://www.steellong.cn/Wire-Mesh-Pr...ck--1151-1.htm

Thanks.
>
> I also have a smaller one which is easier to place over a bowl and ran eggs
> through.
>


--
All you need is love. But a little chocolate now and then doesn't hurt.