Lannie, you're a genius!!

[kyosa]

On memaw's thread about her mayo that wouldn't thicken you suggested adding another egg to salvage the mess. Well. . . it works!! The thread reminded me that Wonder Woman needed mayo and I needed Miracle Whip so I got the stuff together to make up a batch. My 'Miracle Whip' worked just fine but when I put together the exact same ingredients minus the sweetener for the mayo it just wouldn't emulsify right. It looked like curds floating around in milky-looking whey. I added another room-temperature egg and it worked like a charm! I use a hand-held blender to make mine. Ours is a Bamix, but everybody and their brother makes something similar. Useful little tools.

PS
I need your number on speed dial so you'll be available to help rescue some more of my cooking misadventures!

[Kathy]

I'm going to have to try making Miracle Whip.
Darryl, do you have a recipe to share for homemade Miracle Whip?
I'm sure it's much cheaper than the storebought stuff and healthier too.

Since I have never made mayo, I don't have a good starter recipe to 'tweak'.

Lannnie, thanks for sharing your cooking tricks!

[Deleted]

Aww, shucks, Darryl, it weren't nuthin'.

I make mine in my KitchenAide, and it works really well (with the wire whisk and setting #8). I used to use a blender but then I was cleaning splats afterward in a 10 foot radius. What a mess. I've never tried it with a hand held blender or mixer, but the KitchenAide is easy and fast for me.

Kathy, it's really easy to make mayo. A little lemon juice, egg, salt and oil. I don't have my recipe handy (it's upstairs), so I'll let Darryl post his. They should be roughly the same anyway.

~Lannie

Oh, I forgot to say, it's funny that you mention the speed-dial thing... my little brother used to call me FOR YEARS, long distance, every time he wanted to make macaroni and cheese. He just couldn't get the cream sauce right unless I was on the phone talking him through it! LOL! He finally figured it out, but that was some expensive mac and cheese he used to make, since it took at least half an hour to talk him through it.

[kyosa]

<< Darryl, do you have a recipe to share for homemade Miracle Whip? >>

Here 'tis:



Mayonnaise

1 room temperature egg (med. or large)
1 tsp. dry mustard
1/2 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
1 1/4 cup oil (canola is best)

Egg and all other ingredients MUST be at room temperature. An egg taken from the refrigerator and used will NOT work.

This recipe is from the Bamix book so it's geared toward using that little machine. Other similar hand-held blenders should work in a similar manner.

Break egg into a tall container such as a jar. Add seasonings as well as the 1 1/4 cup of oil. A bit more or less doesn't matter. The Bamix 'B' blade is used to mix with. It's a round disc with several small cup-shaped 'things' on it. Place the mixer all the way to the bottom of the mixture. Turn the mixer on and hold it in place while you count to 12. This is to mix the egg completely at the bottom of the container. After 12 seconds just raise the wand and push the oil down into the beaten egg (with the mixer running, of course). A few more up & down motions and you've made mayonnaise!

To make Miracle Whip add 2 tsp. powdered sugar or artificial sweetener to the above recipe. I think I use a pinch more, just experiment to get it to taste right.

[Deleted]

Oh, yeah, the mustard. I forgot the mustard. Good thing I have it written down! LOL!

Here's another tip. If you're like me, and remember at the last minute that you need mayo and all your eggs are cold, a few minutes in a bowl of hot water will warm them right up. I do this every time because I NEVER remember I need to make mayo in time to let the eggs warm to room temp on their own.

I use Dijon mustard in mine and it and the lemon juice are both cold when I make mine, but they're such a small proportion of the total mass that it doesn't make any difference. I warm my eggs in hot water and the oil is already room temp.

Have fun, Kathy, it's really easy! Also, I keep mine in the fridge and use it for up to two weeks. All the books say it's only safe to keep it for a day or two, but I've kept mine a lot longer and it hasn't gone over. I think the reason for the 1 to 2 day rule is fear of salmonella poisoning with the raw eggs. I use my own eggs, so I don't worry about that. (If my eggs have salmonella, they've never made ME sick.) Maybe if you're using store-bought eggs, you should use it up quicker, I don't know. I guess that's a judgement call for each individual.

~Lannie

[Kathy]

Thanks you guys.
Lannie, I still eat items with raw eggs-especially my homemade egg nog at the holidays. I wash all of my store bought eggs with Grapefruitseed extract in case there's anything on the shells and then just take my chances if it's in the egg itself.
So far, so good.

That recipe looks very easy, I'll have to give it a try this weekend; I'm making some macaroni salad with ham & swiss cheese.

[Deleted]

Well maybe I'm making Miracle Whip, my recipe for mayo is the same as yours except no vinegar.... ?