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3:39 am
January 15, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 | 
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Top Secret's version of Hellmann's Mayonnaise (directons using blender).
1 egg yolk 1/4 teaspoon plus 1/8 teaspoon granulated sugar
2 1/4 teaspoons white vinegar 1/4 teaspoon bottled lemon juice
1 teaspoon water 1 cup canola oil (or soybean oil)
1/4 teaspoon plus 1/8 teaspoon salt
Dump all ingredients EXCEPT the oil into a blender. Turn it on low speed and add the oil in a slow drizzle until mayonnaise thickens. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2 weeks in your refrigerator. MAKES ONE CUP.
MOD NOTE: From the USDA site– "To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe."
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Life is too important to be taken too seriously.
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6:40 am
January 15, 2009
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Heidi533
| | Hersey, Michigan | |
| Mighty Chicken | posts 192 | |
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That's cool. I'm going to have to try that. Since I have an unlimited supply of eggs it would be much cheaper than buying mayo.
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Heidi-
http://henhousediaries.blogspot.com
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9:18 am
January 15, 2009
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WV_Hills
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When I got my first blender as a wedding present back in the 70's it came with a recipe book. Mayonaise? I never thought about how mayonaise was made or what it contained. So I made mayonaise. I made thousand island dressing (add the pickles, etc as you finish the mayo blend). Try adding a few cloves of garlic, or herbs. It can be addictive just trying out all the possible combinations.
I also found that Hellman's (Best Foods on the west coast) used lemon juice, but Kraft used vinegar. The acids work the same way, but there is a subtle flavor difference.
Just another note — if you are Kraft, and you are making thousands of jars of mayonaise — what do you do with all those egg whites? You make marshmallows!
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12:41 pm
January 15, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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That's good info WV, usually everyone has vinegar on hand if no lemon juice. Also, could try both to see which one you like best. And, that's a good question about using egg whites left over for Marshmellows! It's really easy and cheaper to make your own mayo, or if you run out and do'nt want to go to the store.
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Life is too important to be taken too seriously.
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1:50 pm
January 15, 2009
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GeorgiaZ
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YEAH! No milk products!!! I am going to make some next week!
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1:54 pm
January 15, 2009
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WV_Hills
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At first it took some getting used to when I realized the mayo I loved on my sandwich was really just oil with a bit of other things added to it. I wouldn't want to dip my ham sandwich in pure oil, but I sure do love a nice thick layer of mayonaise.
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1:57 pm
January 15, 2009
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GeorgiaZ
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Me too Kathy, and I just assumed it had milk product. Sure looks like it would.
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2:00 pm
January 15, 2009
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WV_Hills
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It is sort of strange that you can add oil (basically colorless) acid (also colorless) and egg yolks (yellow to orange) and come out with something white and creamy. Doesn't make sense, does it? BTW – the egg yolk thickens the mayonaise, but dry mustard will do the same thing. How that works I'll never know.
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2:07 pm
January 15, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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WV_Hills said:
It is sort of strange that you can add oil (basically colorless) acid (also colorless) and egg yolks (yellow to orange) and come out with something white and creamy. Doesn't make sense, does it? BTW – the egg yolk thickens the mayonaise, but dry mustard will do the same thing. How that works I'll never know.
I wonder how much dry mustard would be needed?
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Life is too important to be taken too seriously.
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2:09 pm
January 15, 2009
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CindyP
| | Hart, MI | |
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so you could use dry mustard in this do you think? i think the egg is the only thing that would make it go bad.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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2:13 pm
January 15, 2009
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WV_Hills
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I don't have the original blender book, but I found this recipe for egg-less mayonaise on the internet. I can't vouch for the proportions, but I do know it's possible because I've done it. (I just don't remember off the top of my head HOW I made it.)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 cup oil
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2:17 pm
January 15, 2009
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CindyP
| | Hart, MI | |
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k, there's something I can experiment with…….john will only eat Hellman's, I'm going to make it and see if he can tell the difference! i'll make both – with and without egg.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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2:18 pm
January 15, 2009
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GeorgiaZ
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The health inspector that use to come inspect my tea room said that mayo never had to be refridgerated, that it would last 20 years. I always thought he was weird and never trusted it.
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2:19 pm
January 15, 2009
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WV_Hills
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Okay — but 20 years? The oil would go rancid unless it was refrigerated, wouldn't it?
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2:21 pm
January 15, 2009
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CindyP
| | Hart, MI | |
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I wouldn't trust that either! It says right on the container "Refrigerate after opening". And it contains whole eggs and egg yolks. I wonder how many of his restaurants that he inspects trusts him and I wonder how many people got sick?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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2:26 pm
January 15, 2009
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CindyP
| | Hart, MI | |
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I just realized I had one of those "Top Secret" Cookbooks in my email someone had emailed me during Christmas and I just got around to sitting down and reading it. I just checked for Hellmann's Mayo and it's slightly different. I think I'm going to go read this. If anyone wants a copy, let me know and I can email to you, it's in PDF form.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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2:30 pm
January 15, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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CindyP said:
I just realized I had one of those “Top Secret” Cookbooks in my email someone had emailed me during Christmas and I just got around to sitting down and reading it. I just checked for Hellmann's Mayo and it's slightly different. I think I'm going to go read this. If anyone wants a copy, let me know and I can email to you, it's in PDF form.
Mines by Todd Wilbur. You could post yours here too.
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Life is too important to be taken too seriously.
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2:31 pm
January 15, 2009
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CindyP
| | Hart, MI | |
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how would i post a pdf file do you suppose?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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2:43 pm
January 15, 2009
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beeyourself
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Commercial mayonnaise lasts a long time – and is often given unfair credit for food spoilage. Many times that potato salad spoiled because the cooked potatoes or eggs sat out too long. Cross contamination causes lots of food poisoning.
Homemade mayo should last at least a week if kept in the refrigerator.
Google "mayonnaise spoilage" and you'll learn a lot! 
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3:01 pm
January 15, 2009
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GeorgiaZ
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“Refrigerate after opening”.
Not sure you could find a jar or can of anything in a store that does not say that.
And no, I didnt trust that weird nerd with anything. He would just babble on and on about the weirdest stuff. He does like our threads sometimes do, gets off track, but he did it in mid sentence. I was glad he didnt come around very often. So, no, I never left the mayo out! And I never once killed a customer…only with kindness! Probably contributed to a few heart diseases with all that real butter and those pies!
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