The BBQ BRETHREN FORUMS. - View Single Post - As Requested: Homemade Mayonnaise

Smiter Q · 08-20-2010, 10:51 AM

IMPORTANT RECIPE UPDATE!!

Hi All,

Glad to see that you think this is helpful.

I had fun doing this tutorial, and am glad to be of assistance.

My parole officer always says that I should be a productive member of society!......
Hehe

<joke>

IMPORTANT NOTE ON SALT!!!
The 1/2 tsp of SALT amount was when I used to use 1+1/2 cups of oil.
Recently I cut the oil down to 1 cup, as I think it makes a "richer" and "creamier" Mayo. On your first batch of the MAYO, perhaps start with 1/4 Tsp of salt... and add more if you think you want to on your next batch. My GF likes more salt... I like less. Just be cautious, as the one thing that I think can kill this recipe is too much salt. ALSO.. If you are using a salty rub, adjust accordingly!

I use a super fine Kosher salt. If you use regular table salt I would recommend 1/4 tsp.
on your first attempt as it is saltier than Kosher or Sea Salt

What I do is take 1/2 cup of Kosher salt and grind it in my baby food processor until it is talcum powder like consistency, then use 1/4 to 1/2 teaspoon of salt. I learned this trick for salt from the crazy and cool Alton Brown. He did it to make popcorn salt. You know, the really fine salt that sticks to popcorn with a dusting? Well this ground salt is GREAT for that too, and any other recipe where you want the salt to dissolve quick.

NOTE: The pic below is updated to show the adjusted salt amount..
**If any mod can switch this pic with the one in the first post.. that would be helpful for all. Thanks!**

**If any mod can switch this pic with the one in the first post.. that would be helpful for all. Thanks!**

Anyhoot.. this is my SALT EDITORIAL!

08-20-2010, 10:51 AM	#15
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	IMPORTANT RECIPE UPDATE!! Hi All, Glad to see that you think this is helpful. I had fun doing this tutorial, and am glad to be of assistance. My parole officer always says that I should be a productive member of society!...... Hehe <joke> IMPORTANT NOTE ON SALT!!! The 1/2 tsp of SALT amount was when I used to use 1+1/2 cups of oil. Recently I cut the oil down to 1 cup, as I think it makes a "richer" and "creamier" Mayo. On your first batch of the MAYO, perhaps start with 1/4 Tsp of salt... and add more if you think you want to on your next batch. My GF likes more salt... I like less. Just be cautious, as the one thing that I think can kill this recipe is too much salt. ALSO.. If you are using a salty rub, adjust accordingly! I use a super fine Kosher salt. If you use regular table salt I would recommend 1/4 tsp. on your first attempt as it is saltier than Kosher or Sea Salt What I do is take 1/2 cup of Kosher salt and grind it in my baby food processor until it is talcum powder like consistency, then use 1/4 to 1/2 teaspoon of salt. I learned this trick for salt from the crazy and cool Alton Brown. He did it to make popcorn salt. You know, the really fine salt that sticks to popcorn with a dusting? Well this ground salt is GREAT for that too, and any other recipe where you want the salt to dissolve quick. NOTE: The pic below is updated to show the adjusted salt amount.. If any mod can switch this pic with the one in the first post.. that would be helpful for all. Thanks! If any mod can switch this pic with the one in the first post.. that would be helpful for all. Thanks! Anyhoot.. this is my SALT EDITORIAL! __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 08-20-2010 at 01:27 PM..