| T O P I C R E V I E W |
| nancypo |
Posted - Aug 04 2011 : 3:02:36 PM
Since I have my own eggs, I wanted to start making homemade mayo. I don't usually use it much, but have been making an awesome creamy garlic salad dressing that used it as a base. I have an immersing blender thingy that would work great. Any simple recipes? And how long does it keep in the fridge? I read 6 days somewhere, that doens't seem long :(
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| 6 L A T E S T R E P L I E S (Newest First) |
| nancypo |
Posted - Aug 07 2011 : 10:20:22 PM
Thanks, but I think I'm going to hold off right now, it's too perishable for me. I don't use that much, but good to know!
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| MelodyRose |
Posted - Aug 07 2011 : 8:26:48 PM
I use this recipe from allrecipes.com all the time. I leave out the mustard powder, and we add other seasonings depending on how we're going to use it (garlic powder, onion powder). And adding a little sugar makes it pretty tastey, too.
Whole Egg Mayonnaise
Ingredients
* 1/2 teaspoon dry mustard powder
* 1/4 teaspoon salt
* 2 eggs
* 2 tablespoons white vinegar
* 2 cups vegetable oil
Directions
1. In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
Here's the link if you want to look at the reviews, or print it off: http://allrecipes.com/recipe/whole-egg-mayonnaise/detail.aspx
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| nancypo |
Posted - Aug 05 2011 : 12:12:56 PM
I have both, plus a food processor, so I'm good...
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| Candy C. |
Posted - Aug 05 2011 : 10:58:20 AM
Nancy,
I tried making mayo using my immersion blender once and durn near burned it up! I finally broke down and bought an inexpensive blender just so I could make my own mayo!
Candy C.
Farmgirl Sister #977
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| nancypo |
Posted - Aug 05 2011 : 09:59:17 AM
Thanks, it has a short shelf life!
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| Canadian farmgirl |
Posted - Aug 05 2011 : 08:31:23 AM
I made homemade mayo years ago, too, when I had my own hens. There are lots of recipes on www.food.com , and I remember it having a short shelf life, like a week. However, I used a food processor, since you have to have the ingredients moving and add the oil slowly in a thin stream. If you are coordinated, you could probably handle it with an immersion blender 
Lori
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