Home-made mayonnaise

[Atash Hagmahani]

I didn't have any mayonnaise for my kids' sandwiches, so I just made some for the first time ever. Oil is fairly cheap in bulk, and we have a supply of fresh eggs from our hens.

It took a couple tries. Here is a quick tip: if you have a food processor, it probably has a tamper, and the tamper probably has a tiny hole at the bottom of it.

The purpose for that hole is to drip oil sloooooowly into the emulsion as it is being beaten, to prevent the emulsion from breaking. The food processor--a gift from our wedding--seems to work the best.

A wire whisk did not work at all. It never got thick. I think that is where the problem started...it was never completely emulsified. But with the food processor, it got quite stiff like store-bought, only a different color due to different ingredients.

The ingredients are 1 egg yolk, 1/2 tsp dry mustard, 1 cup of oil (I used half canola, half rice-bran oil), 1 TBSP lemon juice or white vinegar, and salt and pepper or paprika to taste.

[opsec]

Add some grated parmesan cheese, more lemon juice and lose the vinegar, and you have Ceasar salad dressing.

[Ryder]

We like the horseradish flavored mayo we buy in the stores. Now that our fledgling crop of horse radish is taking hold I wil have to make some home made.

[Ozark Lady]

For those of us who prefer Miracle Whip to real mayonnaise:

You simply decrease the oil, and increase the lemon juice and sugar.  You can even use some water with the lemon juice to keep it from being too sour.

Just remember, this has no preservatives, and can not be stored for later use.  It is much more delicate than the store bought product.  As in, the usual rule of: if it has mayo or miracle whip in it don't leave it setting out, well, this is even more touchy about that due to the raw eggs.  Make it at point of use, and refrigerate promptly.  But, don't plan on making it a day or two ahead.

I just use my electric mixer and it works great!

[Dame]

We like the horseradish flavored mayo we buy in the stores. Now that our fledgling crop of horse radish is taking hold I wil have to make some home made.

My first experience with fresh horse radish, I decided to process it with my food processor.  We had to evacuate the house for half a day to let it air out.  The stuff is a little like tear gas.  I now hand grate if processing in the house.

[Ozark Lady]

Thanks for the warning.  I love horseradish, is it difficult to grow?

[Dame]

I have books that say horseradish cannot be killed with a blow torch, yet it took me four tries to get it started here.  It was a good thing my daughter had some at her place as for some reason the supply places charge quite a bit for both horseradish and rubarb.

Anyway, now that it is started and growing (even the fourth try took 3-4 years to properly establish) it grows well.  My Mother says they got theirs out of a ditch down the road when she was young.  I am guessing that it needs transplanting with some dirt from the original place as an innoculant.

[Ozark Lady]

I bought some last year, and it did nothing... notta.  It cost me $4.00.