Comments on: Herby Mayonnaise for the New Year http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/ Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet van Horne Sun, 20 Jul 2008 11:36:03 +0000 http://wordpress.org/?v=2.5 by: neil http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1858 Sun, 07 Jan 2007 23:11:56 +0000 http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1858 One thing that helps keep mayo from the dreaded splits is to add a good, heaped teaspoon of top quality Dijon mustard before adding the oil. It really helps hold the emulsion together and doesn't make the mayo taste mustardy either. Twenty minutes is a real long time to add the oil, I hand whisk mine and it usually takes two or three minutes at most, you're definitely right about the speed of oil addition early on but once the mayo has thickened you can pour the oil pretty fast. While I'm blathering on, you could get away with only one egg yolk for that much oil. One thing that helps keep mayo from the dreaded splits is to add a good, heaped teaspoon of top quality Dijon mustard before adding the oil. It really helps hold the emulsion together and doesn’t make the mayo taste mustardy either. Twenty minutes is a real long time to add the oil, I hand whisk mine and it usually takes two or three minutes at most, you’re definitely right about the speed of oil addition early on but once the mayo has thickened you can pour the oil pretty fast. While I’m blathering on, you could get away with only one egg yolk for that much oil.

]]> by: Cindy http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1796 Wed, 03 Jan 2007 03:04:15 +0000 http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1796 Thanks for the link, LL! A few tips there that I'll use in the future, especially the one about keeping things at room temperature. If all else fails, I'll rename it next time, hehe. Thanks for the link, LL! A few tips there that I’ll use in the future, especially the one about keeping things at room temperature. If all else fails, I’ll rename it next time, hehe.

]]> by: Lady Lunchalot http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1786 Tue, 02 Jan 2007 03:00:10 +0000 http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1786 Hi Cindy, I've just read that humidity can affect mayo, and make it kind of greasy. And I also read that all ingredients should eb at room temperature, so don't use eggs straight out of the fridge. Or maybe your yolk/oil ratio was out of whack? I use 1 egg yolk for every 100ml of oil, and I drizzle it in verrrrry slowwwwly, a teaspoonful at a time, waiting until each teaspoon has been incorporated until I add the next one. But even if it doesn't thicken you could always rename it something like "Cindy's Summer Salad Sauce" and no one would ever know that it was actually a failed batch of mayo. ; ) I also found some great <a target="_blank" href="http://homecooking.about.com/library/weekly/aa071502b.htm">hints for making mayo</a> that might help next time you are up north. Hi Cindy,

I’ve just read that humidity can affect mayo, and make it kind of greasy. And I also read that all ingredients should eb at room temperature, so don’t use eggs straight out of the fridge.

Or maybe your yolk/oil ratio was out of whack? I use 1 egg yolk for every 100ml of oil, and I drizzle it in verrrrry slowwwwly, a teaspoonful at a time, waiting until each teaspoon has been incorporated until I add the next one.

But even if it doesn’t thicken you could always rename it something like “Cindy’s Summer Salad Sauce” and no one would ever know that it was actually a failed batch of mayo. ; )

I also found some great hints for making mayo that might help next time you are up north.

]]> by: Cindy http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1784 Tue, 02 Jan 2007 02:14:46 +0000 http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1784 Oh yeah, I am a total convert to home-made mayo too! I made a few very successful batches during 2006 (in Melbourne), then a complete failure over Christmas in Cairns. The magic thickening just never happened. :( Any idea whether temperature and/or humidity are an issue? The little blender definitely got hotter than my food processor usually does. Maybe I just wasn't patient enough with the slow addition of oil...? Oh yeah, I am a total convert to home-made mayo too! I made a few very successful batches during 2006 (in Melbourne), then a complete failure over Christmas in Cairns. The magic thickening just never happened. :(

Any idea whether temperature and/or humidity are an issue? The little blender definitely got hotter than my food processor usually does. Maybe I just wasn’t patient enough with the slow addition of oil…?

]]> by: Joaquim http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1726 Mon, 01 Jan 2007 20:52:54 +0000 http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1726 Hello! Feliz año nuevo! Es genial leer que utilizas tanto tu nueva máquina de cocina para hacer cosas tan buenas! Me gustaría estar allí para poder probarlas. Guapa! Más que guapa! Un millón de besos, Quim Hello! Feliz año nuevo!
Es genial leer que utilizas tanto tu nueva máquina de cocina para hacer cosas tan buenas!
Me gustaría estar allí para poder probarlas.

Guapa! Más que guapa!
Un millón de besos,
Quim

]]> by: Kate http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1653 Mon, 01 Jan 2007 16:32:00 +0000 http://www.ladylunchalot.com/2007/01/01/herby-mayonnaise-for-the-new-year/#comment-1653 Mayo is one of those items that is so far superior when it is made fresh that it simply makes no sense to ever buy it in a jar. Ever been to the Rockpool Bar and Grill in Melbourne? I am not sure where you are in relation, but I am in need of a guest blogger's take on the restaurant for my Food and Wine 100 Tastes for 2007. (it's item #87 on the list) If there is a chance you could cover a visit and then write about it for my site, it would be duly and heartily appreciated. email me kate4797 at hotmail dot com, see my site for the original post too. Mayo is one of those items that is so far superior when it is made fresh that it simply makes no sense to ever buy it in a jar.

Ever been to the Rockpool Bar and Grill in Melbourne? I am not sure where you are in relation, but I am in need of a guest blogger’s take on the restaurant for my Food and Wine 100 Tastes for 2007. (it’s item #87 on the list) If there is a chance you could cover a visit and then write about it for my site, it would be duly and heartily appreciated.

email me kate4797 at hotmail dot com, see my site for the original post too.

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