Guest Posted November 23, 2007 Share Posted November 23, 2007 going to try and make my own mayo for the first time (for obvious reasons) and I'm scared as it looks complicated- anyone got any easy (tried and tested as I can google otherwise) recipes and tips please? Quote Link to comment Share on other sites More sharing options...
Nicola H Posted November 23, 2007 Share Posted November 23, 2007 Have a look at this thread Poet..............Mayo recipe Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 23, 2007 Share Posted November 23, 2007 1 egg yolk,pick off any string bits 25 ml lemon juice ½ tsp Honey 1 tsp Dijon mustard pinch of salt All whizzed slightly in the processor....... then with the processor running, slowly drizzle in 225 ml of light olive oil. Taste and adjust honey/mustard/vinegar to your taste. This is the one I always use Poet, & it is really very nice indeed. I prefer the lemon juice version to the vinegar one, as I found that a bit too salad creamy. It will keep in the fridge for a week or so, but to be honest mine gets used up before it goes off! Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted November 23, 2007 Share Posted November 23, 2007 Also make sure the egg yolks are cool then they dont slpit as easily. Good luck its fiddly the first couple of times! Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2007 Share Posted November 23, 2007 ta da! Just made our first batch, feeling most smug thanks everyone Christian, note the 'lock and lock'! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 23, 2007 Share Posted November 23, 2007 I love my lock and lock containers (well, the cheaper Tesco version ) far more secure than the older ones. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 23, 2007 Share Posted November 23, 2007 The Tesco ones are really good. I have just bought 4 big ones & decanted the hens garlic in to one,Spice mix, grit & Oyster into the others. I am on the lookout for one thats long enough to take the roosing bar ends so I can put the Diatom in it & just dab them in after a clean. They look very neat on my shed shelf, & I am hoping that this time the garlic powder won't go solid Poet, that looks lovely- I must make a batch up myself today too. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 23, 2007 Share Posted November 23, 2007 Mmmm, looks tasty! I made some last weekend for Ollie who loves it with beetroot. First batch went distastrously wrong and wouldn't thicken, second batch didn't go down well with him because I'd picked up the extra virgin olive oil bottle rather than the plain olive oil bottle so that went down the sink too. Third time lucky . Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2007 Share Posted November 23, 2007 Mmmm, looks tasty! I made some last weekend for Ollie who loves it with beetroot. First batch went distastrously wrong and wouldn't thicken, second batch didn't go down well with him because I'd picked up the extra virgin olive oil bottle rather than the plain olive oil bottle so that went down the sink too. Third time lucky . hope ours wasn't just a fluke we're going to make garlic mayo next time. I don't think anyone makes mayo with free range eggs commercially do they? I did a quick google which didn't produce results. Anyway, now I've discovered how to use my food processor attachments properly AND got the recipe there will be no stopping me! p.s. I used groundnut oil but next time i might try with light olive oil but Delia recommends the g/nut stuff and it was cheaper anyway I like to dip raw, cut up carrot and cauli into mayo and just munch on it, possibly a lot of calories but better than a bag of crisps or choccie eh? Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2007 Share Posted November 23, 2007 sarah, am going to try your honey one at some point but didn't have honey in at the moment, I've heard that honey NEVER goes off so I should have some in really Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 23, 2007 Share Posted November 23, 2007 we're going to make garlic mayo next time. I don't think anyone makes mayo with free range eggs commercially do they? I did a quick google which didn't produce results. We use one (as Cleo doesn't like my home made mayo) called Simply Delicoius, which is free range & organic, & is really very nice. We get it from Tesco Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 23, 2007 Share Posted November 23, 2007 Poet, you can buy free-range mayonnaise most places, even Tesco do an organic one, which is freerange, and 'Simply Delicious' do both a plain and garlic version. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 23, 2007 Share Posted November 23, 2007 Ditto Sarah! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 23, 2007 Share Posted November 23, 2007 Ha! - Beat you to it Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2007 Share Posted November 23, 2007 Poet, you can buy free-range mayonnaise most places, even Tesco do an organic one, which is freerange, and 'Simply Delicious' do both a plain and garlic version. i couldn't find one in Asda, oh well, will be making me own from now on anyway because it's a good way to use up the girls eggs Making creme brulee on Sunday!!!! Quote Link to comment Share on other sites More sharing options...
Louise Posted November 23, 2007 Share Posted November 23, 2007 The garlic one isn't very garlicky I find it a bit too runny and will try making my own again next time I want some Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 23, 2007 Share Posted November 23, 2007 Looks fab Poet. I've never managed to make it successfully. Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 23, 2007 Share Posted November 23, 2007 Poet wrote: Making creme brulee on Sunday!!!! OOOOOH I adore creme brulee, "Ooops, word censored!"ody else in the family likes it so I never make it and never have it in restuarants in case it contains cruel eggs I insist you invite me to dinner one day Poet Tessa Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 24, 2007 Share Posted November 24, 2007 mmmmmmm and me please!! I love Creme Brulee. Poet, I put my mayo. into a honey jar and I stick a label on the lid with the date I made it. It will keep for a couple of weeks, although ours never lsats long. The only time I ever had a problem making it was the first time I met Kate, at a mini get-together at my house in the early days of the forum. I decided to make a double quantity...................and it grew, like Topsy......... with Kate watching .......... all over the worktops Quote Link to comment Share on other sites More sharing options...
Geoid Posted November 24, 2007 Share Posted November 24, 2007 1 egg yolk,pick off any string bits 25 ml lemon juice ½ tsp Honey 1 tsp Dijon mustard pinch of salt All whizzed slightly in the processor....... then with the processor running, slowly drizzle in 225 ml of light olive oil. Taste and adjust honey/mustard/vinegar to your taste. This is the one I always use Poet, & it is really very nice indeed. I prefer the lemon juice version to the vinegar one, as I found that a bit too salad creamy. It will keep in the fridge for a week or so, but to be honest mine gets used up before it goes off! *Added To Omlet Cook Book* Quote Link to comment Share on other sites More sharing options...