 |
| A beautiful homemade mayonaisse from In Jennie's Kitchen! Photo (c) Jennifer Perillo |
I didn't invent this great trick, but since I don't remember who did, I really have no choice but to continue taking full credit. This video is so old, there's a good chance you've not seen it before, and if that's the case, and you have a stick blender, you'll want to give this a try so you can cross "homemade mayo" off your culinary bucket list. Enjoy!
24 comments:
Hey Chef John, that's an awesome trick! I have a small question though. I've always wanted to make home-made mayonnaise but nobody else would want to try it because they're afraid of the raw egg.
Are there just being paranoid or is home-made mayo safe?
hm... super easy and dirt cheap. Oh the possibilities.
Yes it's safe. But you can use soy lecithin instead if you're afraid of raw eggs, or want to make vegan mayo.
I never really thought about how expensive store-bought mayonnaise is, considering what's actually in it. Thanks, Chef!
The innuendo potential for this video recipe is so staggering I can't even go there...
I have a random question...What would you say the shelf life for the mayo would be?
Homemade mayo is so scrumptious that it will not last long enough for shelf-life to become an issue.
What purpose does the sugar have in this recipe? I've made this exact recipe (2 tbsp vinegar, no lemon juice) without the sugar and it's amazing.
I make it in my pint-sized cuisinart food processor (which has a tiny hole in the little plastic push-food-into-the-processor-part... 1/4 cup of oil into that, let it drip in, then drizzle in the rest), and it was fine, WITHOUT the sugar.
So I have to ask... what's the point of the sugar? Just seems like it'll offer nothing (I don't even HAVE a 1/8 tsp measuring... erm... thing), while lowering the shelf life.
An 1/8 tsp is just a little pinch and balances the acidity. It's optional of course, but doesn't really affect the shelf life.
Chef John,
Huge fan. About time you re-filmed this mayo video!
Just my humble opinion.
Cheers!
i think you're right!
The risk of salmonella is low as the bacteria will be on the shell if present. You can use pasteurized eggs or wash the shells carefully. Some Cesar dressing recipes call for boiling the egg for a minute before using although I expect this may change the taste or consistency of the mayo a little.
This is a great tip John. It is so much easier than drizzling the oil into a food processor and there is less to clean.
"..but since I don't remember who did, I really have no choice but to continue taking full credit."
Your so modest Chef John ;D
I made this last night...then showed a friend and he made some as well.
Score!
Thanks again Chef John!
I don't have an immersion blender. Should I use my upright mixer instead? Or my regular blender? What would be a good "second best"?
either works as longs as you start adding the oil VERY slowly.
I have tried this 2 times. Broken both times! I threw the first batch away. I have the second yucky looking one in the frig.
The second batch tasted great, but you would have to like watery, curdled sauce. I blended it very slowly, second pulses. About 1/2 became mayo-like but the top half was just oil. It was like the blender had stopped. I moved it up just a millimeter and bam - broken. I am afraid to try again. Any suggestions? The flavor was spot on (1 1/4 c canola, 1/4 good extra virgin Olive oil.
I wish I could help, but I have no idea! I'd have to be there when you do it.
Also, you don't need to throw out broken. Just add egg yolk to regular blender and slowly drizzle in the broken mayo.
'K. I stood away and watched a bit because of the raw eggs. Then, I made it...and you know what? The world would be a better place if everybody made their own mayo.
This stuff rocks and I'm not a bit worried about the shelf life.
I know this is an old video, but I have seen it! Thanks so much, I haven't made it in a long time, but I can definitely cross it off my list of things I need to do before kicking the bucket! I've shared this recipe and technique with many of my mommy board friends and they think it's great! Nothing better than homemade mayo and I have you to thank for it!
Does this need to be refrigerated after making, and how long will it last? (I know it's a strange question about the refrigeration, but I have an argument going with one of my great aunts - she never refrigerates her mayo).
Yes it should be refrigerated! Not sure of exact shelf life.
Hey Chef, I have been making mayo since your first vid. The first few times bombed and I figured out my cup was too big so I bought a cup with smaller diameter that fits my immersion blender perfectly and voila it works every time.
Refrigerating mayo - The eggs in mayo aren't the culpret in picnic potato salad going off...its the raw onions according to the National Egg Commission. Onions attract bacteria and viruses faster than eggs.
After just throwing out several cups of EVOO, coconut oil, and my priceless bacon fat because of trying to master this in my food processor, I will always make it this "new" way. I can't believe I never knew i could use my immersion blender this way! Thank you for a great video. You are a very good teacher.
Great, as usual. I am strck by how much you have grown in your craft. Congrats and thanks from all of us!
Having no immersion blender I did it the old fashioned bicep cramping way. And I'm glad I did! Why oh why have I been buying mayo!? This is far superior! Thanks so much! You are wonderful.
Post a Comment