Mayonnaise

[Guest guest]

Thx Mike!

 

Nikki

 

 

 

-- In , " Michael Benis " <michael.benis@n...>

wrote:

>

> Someone asked me to post the recipe for this and I've been meaning

to dig it

> up so that I can give proper quantities, but I just can't find the

time at

> the moment (working today as it s). So here's an imprecise version

which is

> actually how I've been doing things for years:

>

<<SNIP>>

[Guest guest]

At 10:05 am 24/04/08 +0000, you wrote:

>So, the main reason to write: my mayonnaise failled. I made one

>batch which went OK. but the rest they all became a fluid mixture

>which does absolutely not like to became EVER a mayo.

 

Yeah...once it starts to get liquidy, it will never work. I

have made a lot of my own mayonnaise, and the only solution really is

experience. The more often you've made it, the less often you'll

ruin it...except when you try to hurry (ask me how I know!!). But

also, the more you've done, the sooner you'll recognize ruined

mayonnaise and stop wasting time trying to save it.

 

What I would suggest you do is the following. First of all,

*always* make mayonnaise one egg yolk at a time, never try to double

it (I always use egg yolk only; some people do use whole eggs,

though). Add oil by drops at a time at first while mixing

constantly, evenly, and fairly quickly. (I just hold the spoon in

one hand as I mix with the other, and the motion of my upper body

makes it drip in.) Once you are sure it is thickening, you can add

it a *tiny* bit faster. Once it's really thickening, add a

teaspoonful at a time while you're mixing. When you're almost done,

you can add 2-3 teaspoons at a time.

 

As soon as you realize that the mayo is getting wetter instead

of gloppier, *STOP*. Separate another egg. Take the egg yolk from

the new egg, in a clean bowl. Add the old oily-egg-yolk from the

first attempt and add it as if it were the oil, and just as

slowly. When it's all used up, use the oil you measured for the old

mayo. When it's all added, the mayo should be the right texture; if

it isn't add a bit more oil. If you ruin this second batch, start

from scratch with the third. Do not attempt to use 2 ruined egg

yolks to make the third one! (Ask me how I know this, too!!)

 

Under no circumstances, *ever* when making mayonnaise, try to

rush the process. It is *much* faster to do it slowly than

quickly! (As ridiculous as that statement sounds!!) In fact, if you

are in a hurry, take extra care to relax and do things slowly. Take

a deep breath and tell yourself that you have all the time

necessary...and try to believe it.

 

I also add the flavorings (usually salt, powdered mustard,

cayenne, and either vinegar or lemon juice) at the very end. The

salt tends to thicken it a bit, and the liquid tends to thin it a

bit, so it works out well. (I don't have mustard for Pesach, so I

leave it out.) If I'm making a Waldorf salad, I leave out these

flavors and add cinnamon (and cloves for year-round) instead.

 

Brandel in Jerusalem

 

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Life's tough. It's tougher if you're stupid.