No-Recipe Mayo

[mitch5252]

I have no recipe for mayp.

I use one whole egg, lots of lemon juice, pepper, hot sauce, salt, and mustard, and one cup plus a little canola oil.

Whirl the egg in the food processor with half the other stuff (which you have mixed all together with a fork, except the oil).

DRIZZLE (this is key) half the oil, the add the rest of the other stuff, and finally, the rest of the oil. VOILA!

My brother uses a stick blender and has maybe a 20% failure rate. Using the food processor, I have a zero failure rate. Using a stick blender, I have a 100% failure rate.

I sanitize EVERYTHING with a mild bleach solution, rinse well, the prepare the mayo...don't want to mess around with that raw egg! By "everything", I mean the blade, the bowls, the spatula, and the final storage container, and anything else that might come in contact with the ingredients.

I tried it once with a hand mixer and it worked fine.

And that's all I know. My job here is done.

[Dawn309]

Definitely going to try this recipe when I get settled in MH and on the road. I prefer Mayo over anything else.

[mitch5252]

After I became fully awake this morning, it dawned on me that I had the original recipe somewhere...found it!

Food Processor Mayonnaise

2 t. fresh lemon juice
Table salt
1/4 t. dijon mustard
Tabasco, dash
Worcestershire, dash
Black pepper
1 large egg
1 1/4 C. vegetable oil (can also use canola, or light olive oil instead)

Process lemon juice, generous ¼ teaspoon salt, mustard, hot pepper sauce, Worcestershire, pepper, and egg in food processor until combined and mixture turns light yellow, about 30 seconds.

With machine running, pour oil in thin, steady stream through feed tube until fully incorporated, thick, and emulsified, about 1 minute.

****************************************************************************

I was watching Alton Brown make mayo one time, and he is the guy (I think) who said to put the "flavoring" in, in two batches - half just after beating the egg, and the remainder - after half the oil is in. I don't know what that adds (what Alton's "science" was), but I continue to do that.

ON EDIT: I also add more mustard and Worcestershire than asked for in the recipe.

[Dawn309]

I love Alton Brown! I have learned a lot from him over the years.

[Barbzeee]

Thanks Mitch !...... My sister has been making mayo as her children had problems and she couldn't use a lot of jar stuff...I'll give this a go too...

Now I have to admit I've never heard of Sweet Potato Salad..sounds interesting..if you wouldn't mind sharing that one with us too..

Dawn you and I were just talking about Alton... I loved his shows and I too have used a lot of his recipes..

Love to watch even the Barefoot Contessa..in fact I'm always interested in those cooking shows..learning new recipes some good some..oh no.. and some hit the trash before they hit the plate hahaha..

Have a good one all ...and again thanks for the good viddles

God Bless
Zeee skillet in hand...ready to try new goodies

[mitch5252]

Well, one day I was missing potato salad, being diabetic and all. I knew sweet potatoes are better than white pots for us sickos. So, I boiled up a large sweet potato, chopped some sweet onion and mixed them both with a fresh batch of homemade mayo. A YUMMO Success Story! I LOVE IT!

Sharon loved it. Several friends love it. Several friends can live without it.

..

[bluepinecones]

Sounds good, Mitch. Do you know about ow long it will keep?

[mitch5252]

Sounds good, Mitch. Do you know about ow long it will keep?

I think that depends on the freshness of the egg(s) and the cleanliness of your surfaces and equipment.

My brother only keeps his around 4 days, but he's not as anal as I am about sanitizing.
I've kept mine maybe 2 weeks, using an egg fresh out of the chicken's butt (neighbor has layers).

..

[cpatinjones]

Thanks for the recipe. I guess the lemon juices "cures" the raw egg?

[Redetotry]

I have no recipe for mayp.

I use one whole egg, lots of lemon juice, pepper, hot sauce, salt, and mustard, and one cup plus a little canola oil.

Whirl the egg in the food processor with half the other stuff (which you have mixed all together with a fork, except the oil).

DRIZZLE (this is key) half the oil, the add the rest of the other stuff, and finally, the rest of the oil. VOILA!

My brother uses a stick blender and has maybe a 20% failure rate. Using the food processor, I have a zero failure rate. Using a stick blender, I have a 100% failure rate.

I sanitize EVERYTHING with a mild bleach solution, rinse well, the prepare the mayo...don't want to mess around with that raw egg! By "everything", I mean the blade, the bowls, the spatula, and the final storage container, and anything else that might come in contact with the ingredients.

I tried it once with a hand mixer and it worked fine.

And that's all I know. My job here is done.

If you are going to eat the egg raw, why all the sanitizing of everything it touches? I didn't think raw fresh eggs from a neighbor hen would be a problem.

[mitch5252]

If you are going to eat the egg raw, why all the sanitizing of everything it touches?

Just because I'm anal and it makes me feel better. Ain't killed anyone yet!
Lighten up!!

ON EDIT: I think that bacteria can live on other surfaces than MAYBE on an egg shell...
I guess we're all anal in our own special ways, eh?

[Redetotry]

If you are going to eat the egg raw, why all the sanitizing of everything it touches?

Just because I'm anal and it makes me feel better. Ain't killed anyone yet!
Lighten up!!

ON EDIT: I think that bacteria can live on other surfaces than MAYBE an egg shell...

HUH? Sorry I was just curious.

[mitch5252]

HUH? Sorry I was just curious.

I apologize if I misread your original question (the one prior to your edit)...it came across, to me, as slightly confrontational in keeping with those things that you espouse.

To those of you who may have problems consuming raw eggs - 1) try and find pasteurized eggs or 2) stick with the jarred stuff. I'm sticking with the homemade! Let's hear it for the White Death (which is what I call mayo poisoning...)

[oregonrambler1]

My siblings and I were talking about stuff we "survived" as children such as riding a bicycle without a helmet, playing with friends "till the street lights came on". That was the signal that it was time to go home. We didn't check in with our parents for hours, no cell phones. One of our favorite treats was a homemade eggnog when we had a fever (for whatever reason), raw egg, milk, sugar, vanilla. it's a wonder our generation lived to adulthood.

[Bethers]

The sanitizing is very important as that bacteria Mitch talked about will grow and get stronger - so yes, be anal!

A friend just posted a mayo recipe on FB, similar to yours - but it adds how to make it last for a few months - which I found very interesting:

http://www.spain-in-iowa.com/2012/01/ho ... gredients/