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home made mayo?

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stevieg
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2007/06/19 08:40:38 (permalink)
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home made mayo?

anyone got any idea on how to make it?

Would i be right in thinking :-
egg yolks
extra virgin olive oil
flax oil
lemon juice
pepper or other herbs

Any ideas on amounts?
Anything im missing?

Just athougt i had could use some of those yolks i throw away!
#1

5 Replies Related Threads

    theiopener
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    RE: home made mayo? 2007/06/19 08:50:15 (permalink)
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    Make homemade custard with them instead and replace the cream with evaporated milk
    #2
    stevieg
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    RE: home made mayo? 2007/06/19 08:58:59 (permalink)
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    was planning to use it with tuna not sure on the whole tuna and custard thing! but a good idea for using the yolks!

    was thinking of a mayo with good fats!
    #3
    Simzy
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    RE: home made mayo? 2007/06/21 00:02:18 (permalink)
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    ORIGINAL: theiopener

    Make homemade custard with them instead and replace the cream with evaporated milk


    any ideas on quantities to use?
    #4
    theiopener
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    RE: home made mayo? 2007/06/21 10:09:51 (permalink)
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    650ml buttermilk 99% fat free
    ½ tsp vanilla extract
    4 yolks
    20g honey
    3 level tsp cornflour

    Bring the buttermilk and vanilla to simmering point slowly over a low heat. Whisk the yolks and cornflour together in a bowl until well blended. Pour the hot buttermilk on to the eggs and add the honey, whisking all the time with a balloon whisk.
    Return to the pan and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

    Have fun guys, no macro breakdown as of yet im still working on it
    post edited by theiopener - 2007/06/21 10:10:51
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    Stephatj
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    RE: home made mayo? 2007/06/22 14:02:34 (permalink)
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    This is how I make mine; taken from delia smith

    Ingredients
    290ml/½ pint groundnut oil
    2 eggs, yolks only
    1 garlic clove, crushed
    1 heaped tsp powdered mustard
    1 level tsp salt
    freshly milled black pepper
    1 tsp white wine vinegar



    Method
    First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, add 1 drop of oil to the egg mixture and whisk this in.

    However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add a teaspoon of vinegar, which will thin the mixture down.

    Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage add 2 tablespoons of boiling water and whisk it in.

    Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened.

    The mayonnaise should be stored in a screw-top jar in the bottom of the fridge, but for no longer than a week.

    #6
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