mayo and zippy mayo recipe

[Wifezilla]

I just made a batch of mayo with GHEE! It is delicious!

 

[freemotion]

Ooooooooo!

 

[Wifezilla]

It had a slight buttery flavor to it. I used it in some chicken salad I wrapped in lettuce leaves. I need to try bacon fat mayo next.

 

[Aidenbaby]

Question 1: What is GHEE?

Question 2: Is it normal for the mayo to thicken up in the fridge?

 

[Wifezilla]

Ghee is clarified butter...

http://www.examiner.com/x-798-Denver-Low-Carb-Examiner~y2009m5d30-Behold-the-power-of-ghee

Depending on the oil you use, yes, it can get thicker once you chill it.

 

[ORChick]

It had a slight buttery flavor to it. I used it in some chicken salad I wrapped in lettuce leaves. I need to try bacon fat mayo next.

So, basically a cold Hollandaise sauce; I adore Hollandaise sauce, I need to try this. Bacon fat mayo sounds interesting too.

 

[big brown horse]

O.k. After my third attempt at the basic mayo recipe free gave us way back then, I would like to offer my advice. (I like the flavor of your recipe best free out of all the ones on foodnetwork etc.) The first two batches stayed liquid because I just dumped everything in all at once. This last batch worked because I added the ingredients in this order:

1st add eggs with all dry ingredients and blend in blender on low.

2nd add 1/2 of the vinegar/lemon juice or water together to the blender which is still on low.

3rd slowly add 1/2 of the oil slowly!

4th add the rest of the vinegar mixture

5th slowly add the rest of the oil

Worked like a charm!

All of you seasoned cooks probably already knew to add everything in this order, but I just put this out there for non cooks like myself.

(I also read hennypenny that if you wanted to use extra virgin olive oil, you could use 1/2 e.v.o.o. mixed with 1/2 veg oil.)

 

[freemotion]

Glad that worked for you, BBH! I haven't had any trouble with the method in the recipe, all ing except only 1/4 oil, blend, then add the rest of the oil in a small but steady stream with blender running. Only had one batch break (stay liquid) in hundreds of batches over the years. Temp of ingredients is important, too, all should be at room temp.

Replacing a tablespoon of vinegar with a tablespoon of whey, and leaving it at room temp for 7 hours, will produce mayo that will last and last in the fridge, and will firm up nicely in a few days. That is how I am making it now, with all the whey in this house!

 

[big brown horse]

Glad that worked for you, BBH! I haven't had any trouble with the method in the recipe, all ing except only 1/4 oil, blend, then add the rest of the oil in a small but steady stream with blender running. Only had one batch break (stay liquid) in hundreds of batches over the years. Temp of ingredients is important, too, all should be at room temp.

Replacing a tablespoon of vinegar with a tablespoon of whey, and leaving it at room temp for 7 hours, will produce mayo that will last and last in the fridge, and will firm up nicely in a few days. That is how I am making it now, with all the whey in this house!

I forgot to add whey!!!! Durn it!! Oh well, next time! Thanks for that tip. I have whey at hand too...

Thanks for your encouragement freemotion! It tastes soo yummy, even my 12 yo loved it. She couldn't believe how I made it. The eggs I used were only 1 hour old too.

Free, do you also make your own butter?

 

[freemotion]

Oh, do I wish!!! But I've been skimming cream for weeks and weeks and have less than three quarts in the freezer. I eat lots of butter, so I am saving the precious cream for important stuff.....like making ice cream and serving with home-made kahlua!!