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[HENthusiastic]

urrrrrrg after wanting to for ages, I have FINALLY got round to making my own mayonaise. Its disgustin . Tastes of milky oil. Have I dont something wrong? Its very very thin as well, the book said it would thicken???

 

I even added an extra egg....... coz you can never go wrong with an extra egg.

Heres my receipi:

1 (2) free range eggs.

1/2 tea spoon of mustard.

1/2 tea spoon of salt.

1/2 pint of oil (I used rapeseed).

15ml of wine vinegar.

 

Crack egg into liquidiser, add everything else except oil.

Slowly drizzle oil in while liquidiser is on.

 

Result, milky oil!!!

 

Any words of wisdom / advice / new receipis p-lease???

[ClaireG]

Not sure why you ended up with milky oil Did it curdle? I use a very similar recipe to the one you used, i only use the yolks though and dont use as much vinegar. I use an electric hand whisk and whizz up the yolks and seasoning first then add about a tablespoon of oil give it a good mix and then slowly drip quater of a pint of oil in then add vinegar or lemon juice to taste, give another whizz and slowly drip in rest of oil.

[Cinnamon]

Use Bertoli LIGHT olive oil

 

I tried it once with normal olive oil & it was oily & vile - I use this Light one & its perfect every time

 

My recipe is similar to your but only uses the egg yolk, so maybe that was a problem too (never heard of a whole egg being used before)

I also use lemon juice rather than vinegar as it gives a better flavour.

[Rhapsody]

You only use the egg yolk, I would omit the salt and vinaigre too, just a dab of mustard in with the yolk then add the oil VERY slowly. Use a large balloon whisk if you have one and make sure the bowl is spotlessly clean. It isn't easy!

[Lesley]

I make mine in a food processor - it's so easy. I aslo add a teaspoon of honey.

 

There is a whole thread on making mayonnaise on here somewhere - Search may find it.......

[HENthusiastic]

Thanks for all the tips and hints folks. I've checked my receipi and it did say to use the whole egg. I guess it could have been a misprint.

ANyway, a whole thread about making mayo eh? I shall search for that right now. Cheers knew Id get some good tips.

[sjp]

HENthusiastic I've tried making mayo 3 or 4 times with differant receipies over the years always had the same results as you now I just stick to hellmans or saladcream

[..lay a little egg for me]

Oddly, the more oil you add the thicker it gets. I think that you are not adding enough oil. 1 egg yolk can take up to 300 ml of oil, so if you use 2 eggs you would need 600 ml of oil. Even using the liquidiser you need to add the oil very slowly at first and mix up the egg yolk with the mustard etc before starting to add the oil. I use an electric whisk as it is easier to see what is going on and add the oil drop by drop at first. I don't add the vinegar until halfway through the process, after it has started to thicken. I find it doesn't start to thicken until I have added most of the oil, perhaps 200 ml? Not sure exactly as I generally don't measure out the oil, just keep pouring it in until the mayo gets to the right consistency. I have used whole eggs and also yolk only and find that yolk only gives better results. Personally I like to make my own mayo as I can use more olive oil than the shop-bought ones have in them and so it has a better flavour.

[HENthusiastic]

After all your lovely hints and tips, I had better get my act together and have another go. Don't think I've got it in me to keep at it though. Back to Hellmans if it isnt significantly better next try!

[Lesley]

Good Luck!

 

Here's the link to the original thread on mayonnaise........

viewtopic.php?f=20&t=4538&hilit=Mayonnaise

[Ygerna]

How did it go Henthusiastic?

[HENthusiastic]

I went to the supermarket and got some hellmans .

 

Sorry to everybody who offered me help and advice. It just kind of sounded like a job that was going to take far more patience than I've got at the moment