Re: gonna make mayo for 1st time!

[Guest guest]

I just made the NT version of mayo for the first time this weekend. It

was really easy and turned out well - room temperature (this is key)

eggs in the bottom of the food processor along with lemon juice, salt

and blend, then add the oil very slowly while it is processing.

I did use olive oil and the flavor is stronger - I think that another

option in NT was using sunflower oil. I am using some for aioli so I

think the olive oil taste will be fine.

Hope yours turns out well.

> Hey guys...

>

> Ok, I'm finally out of my huge restaurant-size mayo!!! So I'm gonna

do it! I'm gonna make some! I'm scared! lol

>

> I *DO* have Rani's recipe at home (found it looking for her ketchup

recipe) and I think I remember she uses olive oil...as I'm thinking

MOST do. Yes? Anyone use any other kind of oil. I also seem to

remember some don't like olive oil so used something lighter I think?

>

> I hope I can do this. I seem to remember it being a touchy

thing..not really HARD but you had to add the eggs super super slowly

or it ruined it? Watch...my hand/arm will twitch (like it does a LOT)

and I'll dump all eggs at once! lol It's one thing to waste the

eggs, but expensive oil!??! Oh no!

>

> Ok, I'll chill now....thanks for letting me whine. Pretty pathetic,

being scared of MAYO! lol

>

> Thanks guys! I hope ya'll don't mind me crossposting but I'm OUT of

mayo so need all ideas I can get like TODAY cuz need to make some by

tomorrow at the latest so can't go to each group one by one. Sorry!

>

> Kris

[Guest guest]

Attagirl, Kris!

Tricks – make sure your eggs are room temp. I use a food processor and

first blend the eggs, little bit of garlic, tsp of mustard and sea salt

before I add the oil. NT recommends sunflower oil if you don’t like the

strong taste of olive oil. I tried the olive oil version and my skin

crawled. Won’t be doing that again unless it is for a salad that calls for

ingredients that can work with or overpower the olive oil – things like

basil, etc., would help. My choices are sunflower oil or the palm oil –

both are light in taste and the texture is lovely. It will thicken if you

refrigerate before using. The " touchy " part of making it is you MUST slowly

drip the oil into the eggs. A good technique is to take a ketchup-style

dispenser (plastic bottle with a pointed tip like the old-fashioned

ketchup/mustard bottles used for picnics - this allows you to

drip-drip-drip. I spend a good 5-minutes dripping my 1/2 to 2/3 cup of oil

into the eggs. Alton Brown of Good Eats had a good recipe and technique,

as well as information on how to recover if you " break " the mayo but I don't

have his website information handy. A quick search will get you there,

though! Have fun!!!!!!!! If it doesn't work the first time (too runny

which means your eggs weren't room temp and you didn't incorporate the oil

slowly enough), use it as a sauce to spoon over eggs the next morning - kind

of like an impromptu egg benedict with hollandaise.....

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

-----Original Message-----

I hope I can do this.  I seem to remember it being a touchy thing..not

really HARD but you had to add the eggs super super slowly or it ruined it? 

Watch...my hand/arm will twitch (like it does a LOT) and I'll dump all eggs

at once!  lol  It's one thing to waste the eggs, but expensive oil!??!  Oh

no!

Ok, I'll chill now....thanks for letting me whine.  Pretty pathetic, being

scared of MAYO!   lol

Thanks guys!  I hope ya'll don't mind me crossposting but I'm OUT of mayo so

need all ideas I can get like TODAY cuz need to make some by tomorrow at the

latest so can't go to each group one by one.  Sorry!

Kris

[Guest guest]

Ye gads.meant for this to go to the NT list!!! I'm losing it! Sorry!

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

RE: gonna make mayo for 1st time!

Attagirl, Kris!

Tricks - make sure your eggs are room temp. I use a food processor and

first blend the eggs, little bit of garlic, tsp of mustard and sea salt

before I add the oil. NT recommends sunflower oil if you don't like the

strong taste of olive oil. I tried the olive oil version and my skin

crawled. Won't be doing that again unless it is for a salad that calls for

_____

[Guest guest]

Thanks !

Kris

gonna make mayo for 1st time!

I just made the NT version of mayo for the first time this weekend. It

was really easy and turned out well - room temperature (this is key)

eggs in the bottom of the food processor along with lemon juice, salt

and blend, then add the oil very slowly while it is processing.

I did use olive oil and the flavor is stronger - I think that another

option in NT was using sunflower oil. I am using some for aioli so I

think the olive oil taste will be fine.

Hope yours turns out well.

[Guest guest]

Thanks Sharon!

Kris

gonna make mayo for 1st time!

Attagirl, Kris!

Tricks * make sure your eggs are room temp. I use a food processor and

first blend the eggs, little bit of garlic, tsp of mustard and sea salt

before I add the oil. NT recommends sunflower oil if you don't like the

strong taste of olive oil. I tried the olive oil version and my skin

crawled. Won't be doing that again unless it is for a salad that calls for

ingredients that can work with or overpower the olive oil * things like

basil, etc., would help. My choices are sunflower oil or the palm oil *

both are light in taste and the texture is lovely. It will thicken if you

refrigerate before using. The " touchy " part of making it is you MUST slowly

drip the oil into the eggs. A good technique is to take a ketchup-style

dispenser (plastic bottle with a pointed tip like the old-fashioned

ketchup/mustard bottles used for picnics - this allows you to

drip-drip-drip. I spend a good 5-minutes dripping my 1/2 to 2/3 cup of oil

into the eggs. Alton Brown of Good Eats had a good recipe and technique,

as well as information on how to recover if you " break " the mayo but I don't

have his website information handy. A quick search will get you there,

though! Have fun!!!!!!!! If it doesn't work the first time (too runny

which means your eggs weren't room temp and you didn't incorporate the oil

slowly enough), use it as a sauce to spoon over eggs the next morning - kind

of like an impromptu egg benedict with hollandaise.....

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.