l CharlestonFishing.Com
social r

a

b

c

d

e

f

g

CharlestonFishing.Com
CharlestonFishing.Com
Home | Profile | Register | Active Topics | Members | Private Messages | Search | FAQ | Your Space
Username:
Password:
Save Password
Forgot your Password?

 All Forums
 CharlestonFishing.Com
 Cooking your catch
 How the H3!! to make Homemade Mayonaisse?
 New Topic  Reply to Topic
 Printer Friendly
Author Previous Topic Topic Next Topic  

NaClH20
Senior Member

925 Posts

Posted - 03/11/2012 :  11:20:36 AM  Show Profile Send NaClH20 a Private Message  Reply with Quote
I been trying, and can't get it to emulsify right. Wife is noticing how many eggs I'm wasting. All my efforts fail the first try, then I add it back into another egg yolk and get a partial success ... sort of a mayo-sauce, not as thick as it should be. [the recipes say "stiff"; not me, I ain't saying that on THIS site!]
I make all my BBQ rubs, mopping sauces, and BBQ sauce - - don't know what I am doing wrong here, should be able to do this. I have thought of using an eye dropper for the first drips of oil to be sure to add the oil slowly enough.
Appreciate recipes and tricks to make it work. The "emulsifier" on
my mini food processor makes a big mess; not worth the cleanup time, IMHO. Good luck out there!


"Fair skies, tight lines, and green numbers."

jipride
Senior Member



761 Posts

Posted - 03/14/2012 :  10:30:42 AM  Show Profile Send jipride a Private Message  Reply with Quote
I use a squeeze bottle to add vegetable oil. 4 yolks to pint of oil. I start with yolk and oil only. Wisk vigorously. Once the emulsification has begun you can add oil more quickly. Emulsification will become very thick, slowly thin it out with a little red wine vinegar (my preference, any vin. you like will work). Add salt to taste and touch of sugar if you like sweet. Hope this helps. Please let me know how it works.




Karma is 360 degrees
Go to Top of Page

NaClH20
Senior Member



925 Posts

Posted - 03/14/2012 :  11:05:45 AM  Show Profile Send NaClH20 a Private Message  Reply with Quote
Thanks, it's gotta be adding in oil too fast, I guess. Maybe I'll stop murdering eggs now.

"Fair skies, tight lines, and green numbers."
Go to Top of Page

jford
Senior Member



1697 Posts

Posted - 03/15/2012 :  1:13:45 PM  Show Profile Send jford a Private Message  Reply with Quote
Just buy a jar of Dukes and be done.

J Ford



http://www.joinrfa.com/

Go to Top of Page

Bonzo72
Prolific Poster



12307 Posts

Posted - 03/15/2012 :  2:11:55 PM  Show Profile Send Bonzo72 a Private Message  Reply with Quote
quote:
Originally posted by jford

Just buy a jar of Dukes and be done.


10 fricken 4...

The Morris Island Lighthouse www.savethelight.org
Go to Top of Page

pescazorro
Senior Member



472 Posts

Posted - 03/15/2012 :  2:24:02 PM  Show Profile Send pescazorro a Private Message  Reply with Quote
quote:
Originally posted by Bonzo72

quote:
Originally posted by jford

Just buy a jar of Dukes and be done.


10 fricken 4...

The Morris Island Lighthouse www.savethelight.org



Yall are crazy. Helmans is where its at hands down!

"Endeavor to Persevere.
Give,Give.. Never Take."
EC
Go to Top of Page

spmirhs
Senior Member



160 Posts

Posted - 03/15/2012 :  2:49:29 PM  Show Profile Send spmirhs a Private Message  Reply with Quote
quote:
Originally posted by pescazorro

quote:
Originally posted by Bonzo72

quote:
Originally posted by jford

Just buy a jar of Dukes and be done.


10 fricken 4...

The Morris Island Lighthouse www.savethelight.org



Yall are crazy. Helmans is where its at hands down!

"Endeavor to Persevere.
Give,Give.. Never Take."
EC



Hellmann's is an inferior product to Duke's and it does not deserve the blue ribbon on its label. i know about blue ribbons. PBR earned its first place stature

Mountain Dew or Crab Juice. Eeww..sheesh...I'll take a crab juice.
Go to Top of Page

penfishn
Prolific Poster



12815 Posts

Posted - 03/15/2012 :  3:34:38 PM  Show Profile Send penfishn a Private Message  Reply with Quote
Mmmmmm...dukes is the best!!




miss'n fish'n

212 SEAHUNT CC
Sea Squirt 16
Go to Top of Page

13skulls
Senior Member



722 Posts

Posted - 03/15/2012 :  5:50:42 PM  Show Profile Send 13skulls a Private Message  Reply with Quote
Amen to the Dukes! And NO HEINZ ketchup, can't stand John Kerry (and his ketchup queen wife).
Go to Top of Page

wearthefishes
Senior Member



649 Posts

Posted - 03/15/2012 :  7:22:35 PM  Show Profile Send wearthefishes a Private Message  Reply with Quote
I'll take Miracle Whip over mayo on a sammich and in some things, but, "Duke's" definately over Hellmann's in tator salad and other stuff.
Go to Top of Page

DoubleN
Senior Member



1899 Posts

Posted - 03/15/2012 :  8:20:28 PM  Show Profile Send DoubleN a Private Message  Reply with Quote
quote:
Originally posted by 13skulls

Amen to the Dukes! And NO HEINZ ketchup, can't stand John Kerry (and his ketchup queen wife).



Glad to see you post this 13Skulls.......I am SO with ya there man. Anything but Heinz!!!

NN

06 200 Bay Scout 150 Yam

http://www.joinrfa.org/
Go to Top of Page

SirSpear
Senior Member



1151 Posts

Posted - 03/16/2012 :  11:33:03 AM  Show Profile Send SirSpear a Private Message  Reply with Quote
quote:
Originally posted by Bonzo72

quote:
Originally posted by jford

Just buy a jar of Dukes and be done.


10 fricken 4...

The Morris Island Lighthouse www.savethelight.org



This is like saying "why go fishing when there is such a thing as Long John Silver's."
Go to Top of Page

COOLBREEZE
Senior Member

2029 Posts

Posted - 03/17/2012 :  07:59:20 AM  Show Profile Send COOLBREEZE a Private Message  Reply with Quote
grew up with 4 brothers. mom would buy dukes mayo and hunts ketchup by the case. do not want anything but dukes in the frige.
Go to Top of Page

NaClH20
Senior Member



925 Posts

Posted - 03/18/2012 :  9:16:47 PM  Show Profile Send NaClH20 a Private Message  Reply with Quote
I got it now; bought one of those "stick blenders". I start with the egg yolks, water, vinegar and a pinch of sugar, and now I add the olive oil one drop at a time until it emulsifies (becomes thick). You raise the stick blender up and down and you get this "gwop!" sound and you have it, the oil and eggs emulsify! Then I add oil literally one drop at at time, the mayo stiffens, and then I add the oil faster until one cup. I can put in lemon juice, or pickle relish, or herbs, and definitely some mustard powder, or even add some horseradish. It leaves Dukes or Hellmans in the dust. It's all uncooked, no artificial preservatives and stifferners, so you throw it out after one week, and you can invent a new one. Add Makers Mark to the cook as you go along. Thanks to JI Pride,about the drip bottle. "There's cooks; and there's bottle openers; what's in YOUR mayoannaise?". "10 frikken 4 yourself, Bonzo!" [game on!]

"Fair skies, tight lines, and green numbers."
Go to Top of Page

jipride
Senior Member



761 Posts

Posted - 03/19/2012 :  10:34:08 AM  Show Profile Send jipride a Private Message  Reply with Quote
Good stuff Saltwater! Once you get the basic idea you can go crazy with different flavors, especially with the Makers Mark wild card..



Karma is 360 degrees
Go to Top of Page

NaClH20
Senior Member



925 Posts

Posted - 03/19/2012 :  3:26:16 PM  Show Profile Send NaClH20 a Private Message  Reply with Quote
BTW, in Alabama, it's Bama mayo - - what I grew up on. Wonder what it is in the MidWest and out West?

"Fair skies, tight lines, and green numbers."
Go to Top of Page

on a fishin mission
Senior Member



1735 Posts

Posted - 03/20/2012 :  12:02:25 PM  Show Profile Send on a fishin mission a Private Message  Reply with Quote
quote:
Originally posted by penfishn

Mmmmmm...dukes is the best!!




miss'n fish'n

212 SEAHUNT CC
Sea Squirt 16




Dukes handsdown!!

"Those who have the ability to make a difference have the responsibility to do so." Thomas Jefferson
Go to Top of Page

SirSpear
Senior Member



1151 Posts

Posted - 06/30/2012 :  11:31:28 PM  Show Profile Send SirSpear a Private Message  Reply with Quote
Someone showed me this recently and I thought I'd share it in case you were still trying. I tested it out, and the bit of water really did seem to help get the emulsion going (using whisk and bowl).

http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?pagewanted=all
Go to Top of Page

Cabdella77
Senior Member



491 Posts

Posted - 07/09/2012 :  10:01:22 AM  Show Profile Send Cabdella77 a Private Message  Reply with Quote
REALLY? your not from round here are you??? I see an Ohio joke coming





quote:
Originally posted by pescazorro

quote:
Originally posted by Bonzo72

quote:
Originally posted by jford

Just buy a jar of Dukes and be done.


10 fricken 4...

The Morris Island Lighthouse www.savethelight.org



Yall are crazy. Helmans is where its at hands down!

"Endeavor to Persevere.
Give,Give.. Never Take."
EC

Go to Top of Page

Edistodaniel
Senior Member



1131 Posts

Posted - 07/09/2012 :  3:16:25 PM  Show Profile  Send Edistodaniel an AOL message  Send Edistodaniel a Yahoo! Message Send Edistodaniel a Private Message  Reply with Quote
I think it's great to make your own sauces, condiments, etc...except Mayonnaise. The folks at Duke's do it so well there's no point in making your own. If for some reason you feel like working harder to make an inferior product, it's just like making a Hollandaise. The trick to making any emulsion is adding the fat in a very slow, steady stream in the beginning.
Go to Top of Page
  Previous Topic Topic Next Topic  
 New Topic  Reply to Topic
 Printer Friendly
Jump To:
CharlestonFishing.Com © CharlestonFishing.Com, LLC Go To Top Of Page
Snitz Forums 2000