Have you ever made your own mayonnaise?

[blackdogdeek]

I was reading this and tried to make my own baconnaise using the leftover bacon fat we usually pour out after baking our bacon in the oven.

http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

Unfortunately, all I ended up with was well mixed egg yolks and bacon fat as the emulsion appears to never have formed. I used the narrow container that came with my hand blender but suspect that the blades of the blender didn't make it all the way down to the egg yolks and just started mixing at a level somewhere above them.

Here is the video: https://www.youtube.com/watch?v=GbPF_rLpd9o

 

[smackababy]

I've never made mayonnaise myself, but I was always under the impression it was quite easy. I can't watch the video, but perhaps a hand blender won't work. I've always seen it done with a whisk.

 

[Drako]

I've made Aioli before, which is essentially Mayo made with Olive Oil.

 

[sdifox]

who uses bacon fat for mayo?

Also, slow is the key. Add the oil in slowly.

 

[blackdogdeek]

I've never made mayonnaise myself, but I was always under the impression it was quite easy. I can't watch the video, but perhaps a hand blender won't work. I've always seen it done with a whisk.

The dude in the video uses a hand blender with all ingredients already in the container. But, the typical variations employ hand whisks, blenders or mixers and slowly drizzling the oil into the mixture.

I was thinking I should start with only the egg yolks and vinegar/lemon juice and then slowly add the oil but using the hand blender, sort of mixing the two methods.

 

[blackdogdeek]

I've made Aioli before, which is essentially Mayo made with Olive Oil.

What kind of olive oil did you use? I've read that Extra Virgin Olive Oil results in very bitter mayonnaise.

 

[Drako]

The dude in the video uses a hand blender with all ingredients already in the container. But, the typical variations employ hand whisks, blenders or mixers and slowly drizzling the oil into the mixture.

I was thinking I should start with only the egg yolks and vinegar/lemon juice and then slowly add the oil but using the hand blender, sort of mixing the two methods.

I've never seen it done with all the ingredients together at the start. You are supposed to start with just a drop of oil and build the emulsion from there.

 

[Drako]

What kind of olive oil did you use? I've read that Extra Virgin Olive Oil results in very bitter mayonnaise.

Yes, EVOO and garlic.

 

[blackdogdeek]

I've never seen it done with all the ingredients together at the start. You are supposed to start with just a drop of oil and build the emulsion from there.

Will any emulsion form before you add the oil or is the oil a requirement for the emulsion to begin?

 

[blackdogdeek]

I've never seen it done with all the ingredients together at the start. You are supposed to start with just a drop of oil and build the emulsion from there.

I believe the way it works is that the blades are submerged in the egg yolk mixture and as the emulsion forms the blender motion creates a vortex that gradually pulls the oil that is sitting above the eggs down into the mixture a little bit at a time thereby replicating the slow oil-adding process.

 

[sdifox]

I believe the way it works is that the blades are submerged in the egg yolk mixture and as the emulsion forms the blender motion creates a vortex that gradually pulls the oil that is sitting above the eggs down into the mixture a little bit at a time thereby replicating the slow oil-adding process.

then you are supposed to keep the blender at the bottom and no moving it up and down.

 

[Drako]

Will any emulsion form before you add the oil or is the oil a requirement for the emulsion to begin?

The emulsion is when the oil is added, and mixes with the egg and lemon juice mixture.

 

[GrantMeThePower]

I do this all the time (maybe once or twice a week). I use the serious eats method, but i've never tried it with bacon grease. Make sure to use a large egg. Try it again with light (not evoo) olive oil. I'm guessing it was the grease.

Also, important in this method-you have to let everything rest. the oil needs to sit on the top. Push the immersion blender to the bottom and let it rest for 20 seconds or so, then turn it on (low) and hold for a straight 20 seconds.

 

[blackdogdeek]

then you are supposed to keep the blender at the bottom and no moving it up and down.

This is what I did but I think what happened is that my blender blades weren't low enough and they sat above the egg mixture. IIRC, the blades are around 1 cm from the bottom of the shield (maybe less) and I doubt the egg mixture gets that high.

 

[blackdogdeek]

I do this all the time (maybe once or twice a week). I use the serious eats method, but i've never tried it with bacon grease. Make sure to use a large egg. Try it again with light (not evoo) olive oil. I'm guessing it was the grease.

Also, important in this method-you have to let everything rest. the oil needs to sit on the top. Push the immersion blender to the bottom and let it rest for 20 seconds or so, then turn it on (low) and hold for a straight 20 seconds.

If I don't have large eggs can I just use two egg yolks instead? What kind of immersion blender do you have?

 

[BlitzPuppet]

Homemade mayonnaise? :hmm:

 

[sdifox]

Homemade mayonnaise? :hmm:

you are thinking of protein shake :whiste:

 

[waggy]

I used to make chilpotle mayo all the time.

 

[Howard]

Yes. Usually not worth my time. A jar of Hellman's lasts me a while.

 

[MagnusTheBrewer]

Mayo, aoli, same same. An emulsion like we're talking about is a protein bond (egg yolk) between a water molecule and an oil molecule. The type of oil matters only for taste. The emulsion is more easily formed when the ingredients are warm. One tip other than mixing innthe oil slowly is to add a spoon of prepared mustard. This greatly aids in binding the ingredients.

 

[sdifox]

Yes. Usually not worth my time. A jar of Hellman's lasts me a while.

I am the opposite Hellmans doesn't last long enough in my house since we don't use it often. So home made single use it is.

 

[Dirigible]

Yes. Usually not worth my time. A jar of Hellman's lasts me a while.

But it's yucky.

 

[BladeVenom]

And if you make too much, freezing it destroys the emulsion.

 

[MagnusTheBrewer]

And if you make too much, freezing it destroys the emulsion.

You can always bring it back togather if it breaks but, why in the world would you freeze it? Emulsions like Mayo easily last a week or longer.

 

[spidey07]

I find it's pretty easy using a food processor and tastes great. I prefer extra lemon juice.

To help with emulsions my wife use anchovy paste in her salad dressing and just whisks by hand.