Making Mayo

Posted by admin | Eggs,Just Food Articles - writers invited,Recipes,Salads | Monday 16 October 2006 7:38 am

There’s nothing like a teaspoon of mayonnaise to brighten up the dullest salad or sandwich or add creative colour to heaps of dishes.

Hellman\'s Mayonnaise Best Foods Over 100 Ways to Bring Out the Best (Favorite Recipes) “Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.”
— Edward Abbey, “The Fool’s Progress
This is SOOOO not true. There’s nothing like a teaspoon of mayonnaise to brighten up the dullest salad or sandwich or add creative colour to heaps of dishes. Do be warned though, that it will also add major calories. On the average 1 tablespoon of mayonnaise will be 100 calories, mostly all fat, so watch how you use it, but enjoy it nevertheless.

Mayonnaise is an emulsion, which means a combo of two things that usually don’t stay combined for very long unless there’s anemulsifier to hold them togther. Here, eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Then, oil is added drop by drop as the mixture is rapidly whisked. Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from combining (emulsifying). But, as the sauce begins to thicken, oil can be added more rapidly. Seasonings, if any are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmets feel is far superior in taste and consistency to commercial mayonnaise.

History of Mayo
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce “Mahonnaise” in honor of the Duc’s victory.
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6 egg yokes
7 tbsp lemon juice
3/4 tbsp salt
1/2 tsp
3 cups olive oil
1 tsp mustard powder

Put the yolks in a bowl and beat them thoroughly. Add the mustard powder, lemon juice and salt and pepper and whisk till smooth.

Add the oil, a few drops at a time, whisking all along, making sure that the mixture is well integrated before adding the next few drops.

After one cup of oil has been whisked in slowly and carefully, you can speed up the process a bit. Make sure the oil and eggs don’t separate.
When all the oil is whisked in you should have really smooth mayonnaise.

Bottle, let cool before capping, and refrigerate.

Mayonnaise, Olive Oil, Organic, 12 oz. Cuisinart CSB-77 Smart Stick Hand Blender with Whisk and Chopper Attachments French Mayonnaise - Delouis Fils
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  1. Pingback by Side Dish – Pineapple SaladGel | The Food Blog — October 20, 2009 @ 4:41 am

    […] . . INGREDIENTS 450gm tin pineapple chunks (never use fresh pineapple – see note below) I cup mayonnaise 1 1/2 tablespoons gelatin 1 1/2 cups […]

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