Comments on: No-Fail Homemade Mayo http://littlehouseinthesuburbs.com/2010/03/no-fail-homemade-mayo.html simplicity, creativity, self-sufficiency,...minivans Wed, 23 May 2012 20:49:06 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Arnoud http://littlehouseinthesuburbs.com/2010/03/no-fail-homemade-mayo.html/comment-page-1#comment-14299 Arnoud Thu, 03 Nov 2011 10:41:46 +0000 http://littlehouseinthesuburbs.com/?p=3825#comment-14299 it seems the temperature isn't the only thing keeping the ingredients from becoming mayonaise. I make it usually every other day but this morning i wasted seven eggs on (so seven times i tried to make it, hot cold medium temperature, whisk more/less, more/less salt, more/less vinegar) it just didn't mix. Not once! Very, very frustrating i can tell you. I still don't know what went wrong (which is even more frustrating) but my room temperature i'm working with dropped 4 degrees (celcius) today (heater not working) and maybe the humidity has something to do with it. C it seems the temperature isn’t the only thing keeping the ingredients from becoming mayonaise. I make it usually every other day but this morning i wasted seven eggs on (so seven times i tried to make it, hot cold medium temperature, whisk more/less, more/less salt, more/less vinegar) it just didn’t mix. Not once! Very, very frustrating i can tell you. I still don’t know what went wrong (which is even more frustrating) but my room temperature i’m working with dropped 4 degrees (celcius) today (heater not working) and maybe the humidity has something to do with it.

C

]]> By: Diane http://littlehouseinthesuburbs.com/2010/03/no-fail-homemade-mayo.html/comment-page-1#comment-11246 Diane Wed, 09 Mar 2011 23:28:35 +0000 http://littlehouseinthesuburbs.com/?p=3825#comment-11246 I've made two small batches with this already with no problem at all! Since I don't use that much mayo in a week, and I like it less 'eggy' than the typical homemade mayo (more like store mayo) for the second batch I made a few adjustments: 1/2 an egg yolk to 2/3 c oil; half rice vinegar and half lemon juice for the acid; "extra light" olive oil (it has fewer olive oil benefits, but no olive oil taste at all); and a pinch (scant 1/8tsp) of sugar (an addition I read about somewhere else).It turned out great - better than store mayo, and much better for you, but not so very different in taste. I'm looking forward to experimenting further. Could it be that the heat applied for pasteurization actually makes it come together more easily than just room temperature yolks - I had absolutely no problem getting the oil to emulsify - I actually used a FORK to incorporate the oil after the first half was whisked in with a very small, cheap electric whisk (it couldn't handle the weight after it started to get thick). Hurrah! I’ve made two small batches with this already with no problem at all! Since I don’t use that much mayo in a week, and I like it less ‘eggy’ than the typical homemade mayo (more like store mayo) for the second batch I made a few adjustments: 1/2 an egg yolk to 2/3 c oil; half rice vinegar and half lemon juice for the acid; “extra light” olive oil (it has fewer olive oil benefits, but no olive oil taste at all); and a pinch (scant 1/8tsp) of sugar (an addition I read about somewhere else).It turned out great – better than store mayo, and much better for you, but not so very different in taste. I’m looking forward to experimenting further. Could it be that the heat applied for pasteurization actually makes it come together more easily than just room temperature yolks – I had absolutely no problem getting the oil to emulsify – I actually used a FORK to incorporate the oil after the first half was whisked in with a very small, cheap electric whisk (it couldn’t handle the weight after it started to get thick). Hurrah!

]]> By: Ivory Soap http://littlehouseinthesuburbs.com/2010/03/no-fail-homemade-mayo.html/comment-page-1#comment-7870 Ivory Soap Fri, 20 Aug 2010 11:24:16 +0000 http://littlehouseinthesuburbs.com/?p=3825#comment-7870 Eric...HURRAY! This is why we post this stuff! Eric…HURRAY! This is why we post this stuff!

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