Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 07-12-2013, 09:18 PM   #16
Quintessential Chatty Farker

buccaneer's Avatar
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0

Eggs are emulsions of fat and water themselves, lecithin and cholesterol being the only emulsifying agents.
Mustard is a good emulsifying agent, so I use some.
White vinegar.
I use yolks, a neutral oil and all in a jug with a stick blender.
2 minutes, nary a hitch.
I use sunflower oil, but if I want EVOO flavour I whisk that in later in a bowl.

Hard water will make a difference Jason.
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote

Thanks from:--->
Unread 07-13-2013, 05:18 AM   #17
On the road to being a farker
Join Date: 03-15-13
Location: Durham, NC
Downloads: 0
Uploads: 0

I use only yolks (no whites), since they have all the lecithin. And I use a yolk for every half cup of oil, more than most yolk recipes call for, which I think makes it thicker. Like bucaneer I use a little mustard powder, since that's an aid to emulsification. Greater thickness still could probably be achieved by subbing cream of tartar for a portion of the vinegar. (To make sugarless Miracle Whip type dressing without having it get thinned out, I add Splenda and cream of tartar, instead of more vinegar, to mayo.)
creekwalker is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->
Unread 07-13-2013, 08:18 AM   #18
Knows what a fatty is.
Join Date: 07-30-12
Location: westminster md
Downloads: 0
Uploads: 0

For homemade mayo, all of your emulsification will come from the lecithin in egg yolks. Egg whites really have no functionality. To make thicker and more airy mayo you need less moisture and incorporate more air/whip in to your blending. Not sure what grain vinegar you're using but typical white distilled in 100 grain or 10% acid. Rice wine vinegar can be 50 grain or 5% so could possibly use half as much white vinegar to achieve the same level of acidity. To make fluffier mayo, just turn up the mix speed incorporate more air into it while mixing. If you have a stand mixer, you could use the whisk attachment.
adively26 is offline   Reply With Quote

1 members found this post helpful.
Thanks from: --->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:36 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts