freemotion
Food Guru
Basic Mayo
1 egg plus one yolk
1/8 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1 T vinegar
1 T lemon juice or water
1 cup veg oil
Blend eggs, spices, vinegar and water or lemon with 1/4 c of the oil on a low speed in the blender. Add the remaining oil in a small, steady stream with the blender on. Shut the blender off as soon as the mayo is done, or it may "break."
Zippy Mayo:
1 egg plus one yolk
1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
2 T vinegar
1 cup veg oil
Some tips:
Make sure all ingredients are at room temperature.
Use the freshest eggs, and use ones that do not have to be cleaned if using home-grown eggs.
One recipe will fill a glass peanut butter jar or a pint canning jar about 2/3 full.
If using store-bought eggs, I used to use white vinegar as the only liquid and let it sit in the fridge for at least a day before using. White vinegar kills a lot of germs. Whether this is enough for factory-farmed eggs containing samonella, I don't know. Proceed at your own risk.
For a strong vinegar taste, use white vinegar. For a very mild mayo, use white wine vinegar. I use 2 T white wine vinegar and no lemon juice. I don't like the taste of lemon in my mayo, but it was in the recipe.
Making mayo is as much about method as it is about measuring. Be prepared that once in a while, you will have a liquid mess. The chickens love this, and it is good for them. Try again, check that everything was room temp, the blender wasn't too fast or too slow, the blender didn't have water in it from washing up, you didn't pour the oil in too quickly, etc.
If you are or want to be a purist, use only organic veg oil. Big name companies use hexane and other nasties to extract the oil, and some chemicals will always remain in the oil.
Don't use extra virgin olive oil. It tends to not firm up, and makes greenish mayo. A mix of coconut, olive, and sesame oils works and is very healthy, but will have a strong coconut flavor. Good with chicken salad, but I got tired of the coconut flavor very quickly, and switched back to organic veg oil.
Once you've made mayo successfully a few times, it is much quicker to make a batch (and MUCH cheaper!) than the time it takes to buy it. Even if the store is right across the street. Really. I am not kidding. Would I lie to you? Seriously!
1 egg plus one yolk
1/8 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1 T vinegar
1 T lemon juice or water
1 cup veg oil
Blend eggs, spices, vinegar and water or lemon with 1/4 c of the oil on a low speed in the blender. Add the remaining oil in a small, steady stream with the blender on. Shut the blender off as soon as the mayo is done, or it may "break."
Zippy Mayo:
1 egg plus one yolk
1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
2 T vinegar
1 cup veg oil
Some tips:
Make sure all ingredients are at room temperature.
Use the freshest eggs, and use ones that do not have to be cleaned if using home-grown eggs.
One recipe will fill a glass peanut butter jar or a pint canning jar about 2/3 full.
If using store-bought eggs, I used to use white vinegar as the only liquid and let it sit in the fridge for at least a day before using. White vinegar kills a lot of germs. Whether this is enough for factory-farmed eggs containing samonella, I don't know. Proceed at your own risk.
For a strong vinegar taste, use white vinegar. For a very mild mayo, use white wine vinegar. I use 2 T white wine vinegar and no lemon juice. I don't like the taste of lemon in my mayo, but it was in the recipe.
Making mayo is as much about method as it is about measuring. Be prepared that once in a while, you will have a liquid mess. The chickens love this, and it is good for them. Try again, check that everything was room temp, the blender wasn't too fast or too slow, the blender didn't have water in it from washing up, you didn't pour the oil in too quickly, etc.
If you are or want to be a purist, use only organic veg oil. Big name companies use hexane and other nasties to extract the oil, and some chemicals will always remain in the oil.
Don't use extra virgin olive oil. It tends to not firm up, and makes greenish mayo. A mix of coconut, olive, and sesame oils works and is very healthy, but will have a strong coconut flavor. Good with chicken salad, but I got tired of the coconut flavor very quickly, and switched back to organic veg oil.
Once you've made mayo successfully a few times, it is much quicker to make a batch (and MUCH cheaper!) than the time it takes to buy it. Even if the store is right across the street. Really. I am not kidding. Would I lie to you? Seriously!
Good in potato salad tho!
