Re: Making Basic Mayonnaise - Failed!!!

[Guest guest]

I just tried at make the mayo this morning. When it was at 1/2 cup of

olive oil, it began to turn white & thicken, then as I slowly added

more oil, it just got more & more watery. Now I'm wondering what do I

do with it. I've tried to just let it blend for another 20 mins but

that didnt thicken it either

Maybe i should have stopped at 1/2 cup. Perhaps the size of the egg

matters coz the eggs are small to medium size I think.

It's so sad coz 1 organic egg is $1 here and not to mention the organic

extra virgin Olive oil.... :-(

> I used 3/4 cup of olive oil since a whole cup

> seemed like too much. The rest of the ingredients: 1 egg, 2 tbs of

> fresh squeezed lemon juice, 1/4 tsp salt.It turned out thin (but not

> runny) and smooth compared prepared mayo. It tastes pretty oily.. 

> almost rancid, but the olive oil I used is fresh and fine.

[Guest guest]

Hi, Shirin,

Yes, the egg size makes a difference. To save it, you could try to

add another egg to it--that might work. If you made it in the blender

or food processor, have the machine running while you add an egg

(beat the egg by hand well first).

Or, since eggs are expensive for you, you could just use it as is in

tuna salad or whatever you wanted to use it for.

In the future, trust your instincts/eyes--just add enough oil to get

the consistency you want. Also, remeber that homemade stuff

sometimes will be different than what we spent years getting out of

jars!

I really do not like the mayonnaise with olive oil--it really

tastes " oily " and sour as you said. But when I mix it into things,

like tuna or chicken salad (hardly use it for anything but that), I

don't taste that nastiness any more. So yours might not be a total

loss.

--Rhe

>

> I just tried at make the mayo this morning. When it was at 1/2 cup

of > olive oil, it began to turn white & thicken, then as I slowly

added more oil, it just got more & more watery. Now I'm wondering

what do I do with it. I've tried to just let it blend for another 20

mins but > that didnt thicken it either

>

> Maybe i should have stopped at 1/2 cup. Perhaps the size of the egg

> matters coz the eggs are small to medium size I think.

>

> It's so sad coz 1 organic egg is $1 here and not to mention the

organic extra virgin Olive oil.... :-(

> >

> > I used 3/4 cup of olive oil since a whole cup seemed like too

much. The rest of the ingredients: 1 egg, 2 tbs of fresh squeezed

lemon juice, 1/4 tsp salt.It turned out thin (but not runny) and

smooth compared prepared mayo. It tastes pretty oily, almost rancid,

but the olive oil I used is fresh and fine.

>

Shirin

[Guest guest]

Hi Shirin,

If you haven't thrown it out yet, why not try adding another egg? I

say this because you commented on the size of the egg, also because

you said that at 1/2 cup of oil to the number of eggs you already

had, it was okay. Seems to me that you just need more egg in it.

Hope that helps!

>

> I just tried at make the mayo this morning. When it was at 1/2 cup

of

> olive oil, it began to turn white & thicken, then as I slowly added

> more oil, it just got more & more watery. Now I'm wondering what do

I

> do with it. I've tried to just let it blend for another 20 mins but

> that didnt thicken it either

>

> Maybe i should have stopped at 1/2 cup. Perhaps the size of the egg

> matters coz the eggs are small to medium size I think.

>

> It's so sad coz 1 organic egg is $1 here and not to mention the

organic

> extra virgin Olive oil.... :-(

>

>

> > I used 3/4 cup of olive oil since a whole cup

> > seemed like too much. The rest of the ingredients: 1 egg, 2 tbs

of

> > fresh squeezed lemon juice, 1/4 tsp salt.It turned out thin (but

not

> > runny) and smooth compared prepared mayo. It tastes pretty

oily.. 

> > almost rancid, but the olive oil I used is fresh and fine.

>

[Guest guest]

Hi ,

Yup, did just that. Added another egg & still didnt work out. I think

perhaps the process has been mixed up?? I've still got it in the

fridge. It yellow watery & very yucky tasting.

Anyway, i wont give up. I'm going to give it a try again with just a

normal egg & see how it goes.

Shirin

> >

> > I just tried at make the mayo this morning. When it was at 1/2

cup

> of

> > olive oil, it began to turn white & thicken, then as I slowly

added

> > more oil, it just got more & more watery. Now I'm wondering what

do

> I

> > do with it. I've tried to just let it blend for another 20 mins

but

> > that didnt thicken it either

> >

> > Maybe i should have stopped at 1/2 cup. Perhaps the size of the

egg

> > matters coz the eggs are small to medium size I think.

> >

> > It's so sad coz 1 organic egg is $1 here and not to mention the

> organic

> > extra virgin Olive oil.... :-(

> >

> >

> > > I used 3/4 cup of olive oil since a whole cup

> > > seemed like too much. The rest of the ingredients: 1 egg, 2 tbs

> of

> > > fresh squeezed lemon juice, 1/4 tsp salt.It turned out thin

(but

> not

> > > runny) and smooth compared prepared mayo. It tastes pretty

> oily.. 

> > > almost rancid, but the olive oil I used is fresh and fine.

> >

>

[Guest guest]

Rats! I was really hoping that extra egg would work.

If it's kind of bitter tasting, Bee once wrote that using virgin

olive oil rather than extra virgin olive oil makes a difference in

the flavour.

That's a good idea to experiment with the cheap eggs until you get

the process right. It can be too expensive to keep throwing it away

at $1/egg. Do you have a dog or something that you could at least

feed it to?

Good luck!

>

> Hi ,

>

> Yup, did just that. Added another egg & still didnt work out. I

think

> perhaps the process has been mixed up?? I've still got it in the

> fridge. It yellow watery & very yucky tasting.

>

> Anyway, i wont give up. I'm going to give it a try again with just

a

> normal egg & see how it goes.

>

> Shirin

>

[Guest guest]

>

> I just tried at make the mayo this morning. When it was at 1/2 cup

of

> olive oil, it began to turn white & thicken, then as I slowly added

> more oil, it just got more & more watery. Now I'm wondering what do

I

> do with it. I've tried to just let it blend for another 20 mins but

> that didnt thicken it either

>

> Maybe i should have stopped at 1/2 cup. Perhaps the size of the egg

> matters coz the eggs are small to medium size I think.

+++I just made the Coconut Oil and Olive Oil mayo (it has the same

amount of oil in the other recipes, but 1 whole egg plus 2 egg yolks).

It was so thick I had to take my blender apart to get it out. Now

it's in my fridge and it's so thick it stands up on a spoon. I'm

thinking of adding more lemon juice to it.

>

> It's so sad coz 1 organic egg is $1 here and not to mention the

organic extra virgin Olive oil.... :-(

+++Like someone else suggested, try adding 2 more egg yolks and I'm

sure it will be fine.

+++I find extra virgin olive oil tastes too strong, so I use the

other recipe with 1/2 coconut oil.

+++To see if your olive oil is rancid see this article:

http://www.healingnaturallybybee.com/recipes/fats3.php

Olive oil can go rancid in the fridge. Is there a date on your olive

oil bottle?

Bee

[Guest guest]

Hi Bee!

What do you mean when you say olive oil can go rancid in the fridge? I

thought it was better to store it in the fridge where it turns into a

solid than let it sit out. Can you clarify? Thanks!

Doug

>

> Olive oil can go rancid in the fridge. Is there a date on your olive

> oil bottle?

>

> Bee

>

[Guest guest]

What could help the next time you try: the egg has to be on room

temperature, just as the oil. I myself only use the egg yolk.

And for the taste: I too am not fond of the olive oil taste, so I

ordered a little bottle of very soft tasting olive oil (brand in

Europe: Valderamma), used by the best of cooks for their desserts for

instance, so nearly tasteless, but also extra vergine. Maybe such oil

is for sale in the US too?

greetings

[Guest guest]

>

> Hi Bee!

>

> What do you mean when you say olive oil can go rancid in the fridge?

I

> thought it was better to store it in the fridge where it turns into a

> solid than let it sit out. Can you clarify? Thanks!

Hi Doug. Yes it must be stored in the fridge, but it still can go

rancid, which depends upon many factors. Air, heat and light can cause

olive oil to go rancid.

I don't like referring you to the Olive Industry, because they can be

biased and some information is incorrect, but this is a fairly good

explanation: http://www.oliveoilsource.com/olive_oil_storage.htm

Bee