I been trying, and can’t get it to emulsify right. Wife is noticing how many eggs I’m wasting. All my efforts fail the first try, then I add it back into another egg yolk and get a partial success … sort of a mayo-sauce, not as thick as it should be. [the recipes say “stiff”; not me, I ain’t saying that on THIS site!]
I make all my BBQ rubs, mopping sauces, and BBQ sauce - - don’t know what I am doing wrong here, should be able to do this. I have thought of using an eye dropper for the first drips of oil to be sure to add the oil slowly enough.
Appreciate recipes and tricks to make it work. The “emulsifier” on
my mini food processor makes a big mess; not worth the cleanup time, IMHO. Good luck out there!
I use a squeeze bottle to add vegetable oil. 4 yolks to pint of oil. I start with yolk and oil only. Wisk vigorously. Once the emulsification has begun you can add oil more quickly. Emulsification will become very thick, slowly thin it out with a little red wine vinegar (my preference, any vin. you like will work). Add salt to taste and touch of sugar if you like sweet. Hope this helps. Please let me know how it works.
Yall are crazy. Helmans is where its at hands down!
“Endeavor to Persevere.
Give,Give… Never Take.”
EC
Hellmann’s is an inferior product to Duke’s and it does not deserve the blue ribbon on its label. i know about blue ribbons. PBR earned its first place stature
Mountain Dew or Crab Juice. Eeww…sheesh…I’ll take a crab juice.
I got it now; bought one of those “stick blenders”. I start with the egg yolks, water, vinegar and a pinch of sugar, and now I add the olive oil one drop at a time until it emulsifies (becomes thick). You raise the stick blender up and down and you get this “gwop!” sound and you have it, the oil and eggs emulsify! Then I add oil literally one drop at at time, the mayo stiffens, and then I add the oil faster until one cup. I can put in lemon juice, or pickle relish, or herbs, and definitely some mustard powder, or even add some horseradish. It leaves Dukes or Hellmans in the dust. It’s all uncooked, no artificial preservatives and stifferners, so you throw it out after one week, and you can invent a new one. Add Makers Mark to the cook as you go along. Thanks to JI Pride,about the drip bottle. “There’s cooks; and there’s bottle openers; what’s in YOUR mayoannaise?”. “10 frikken 4 yourself, Bonzo!” [game on!]
Someone showed me this recently and I thought I’d share it in case you were still trying. I tested it out, and the bit of water really did seem to help get the emulsion going (using whisk and bowl).
I think it’s great to make your own sauces, condiments, etc…except Mayonnaise. The folks at Duke’s do it so well there’s no point in making your own. If for some reason you feel like working harder to make an inferior product, it’s just like making a Hollandaise. The trick to making any emulsion is adding the fat in a very slow, steady stream in the beginning.
