MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-12-2013, 01:34 PM   #1
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default are there any homemade mayo experts on the forum?

so, i don't eat mayo unless i make it, which isn't a problem as it takes almost no time to make it from scratch, but i have run into consistency problems with it. it's never too thin, but it's not always the consistency i'd like it.

this weekend, i'm looking to make a base mayo and then several variations from that, jalapeno, bbq, garlic and finally a spicy one using either garlic chili or sriracha.

for this project, i'm wanting a nice thick (and fluffy) mayo as the base since the other components will thin it down.

my usual ingredients in this type of mayo is...

vegetable oil
lime juice
rice wine vinegar
salt
sugar


my questions are.....

for a thick and fluffy mayo, should i used whole egg or just the egg whites (or does this have no bearing on thickness)?

does the acid from the lime and vinegar have anything to do with the thickness of the finished product and if so, does more or less thicken it?

any tips would be appreciated.

thanks in advance.
__________________
Out. Again.
deepsouth is offline   Reply With Quote




Old 07-12-2013, 01:36 PM   #2
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

I use just egg yolks.

I use vinegar in mine because the acidity is more concentrated than lemon juice, yielding less watery mayo. I've never tried it but a stronger more concentrated vinegar might even be better.

If you want some mustard in the mayo, use very finely ground mustard powder instead of ballpark mustard.

Btw, you can repair a broken mayo easily by taking a small amount of storebought mayo, put it in a container and start working your broken mayo into it ( a little trick I learned from James Peterson book).
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 07-12-2013, 01:53 PM   #3
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by bbqgeekess View Post
I use just egg yolks.

I use vinegar in mine because the acidity is more concentrated than lemon juice, yielding less watery mayo. I've never tried it but a stronger more concentrated vinegar might even be better.

If you want some mustard in the mayo, use very finely ground mustard powder instead of ballpark mustard.

Btw, you can repair a broken mayo easily by taking a small amount of storebought mayo, put it in a container and start working your broken mayo into it ( a little trick I learned from James Peterson book).
try as i might, i have never been able to break mayo, thankfully.

more acid = less watery? am i reading that right?
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 07-12-2013, 01:57 PM   #4
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by deepsouth View Post
try as i might, i have never been able to break mayo, thankfully.

more acid = less watery? am i reading that right?
I find that if I use a more concentrated acid (say vinegar compared to lemon juice for example), i get a thicker mayo. To get the same amount of desirable tang in your mayo you'd have to use plenty more lemon juice than you would vinegar, therefore a thinner mayo.
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 07-12-2013, 01:58 PM   #5
Brother Matt
Full Fledged Farker
 
Join Date: 07-10-12
Location: Olypen, Washington
Default

The acid is there to help with keeping everything emulsified. You can do away with it if you emulsify carefully, and will get a creamier end product. Also, the oil matters. Try making a batch without any citrus or vinegar, and then try a couple different oils. You'll find one that works for you, I'm sure.

As for yolks/whites, I use both just because I want to use the whole egg, but I've had good creamy mayos made with just whites, so that may be something to try as well.
__________________
Cooking on a crazy contraption...
Brother Matt is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 07-12-2013, 01:59 PM   #6
PatAttack
somebody shut me the fark up.

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

Jason, just buy Duke's and quit tryin' to be all fancy!
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

22" WSM
22" Weber Gold
Weber Smoky Joe
Weber Gasser
Rec-Tec 590
PatAttack is offline   Reply With Quote


Thanks from: --->
Old 07-12-2013, 02:05 PM   #7
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by PatAttack View Post
Jason, just buy Duke's and quit tryin' to be all fancy!
LOL. i don't think we get that down here pat. plus, i don't roll like that!
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 07-12-2013, 02:09 PM   #8
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default

Quote:
Originally Posted by PatAttack View Post
Jason, just buy Duke's and quit tryin' to be all fancy!
I don't eat plain mayo, but when using it in recipes and cooking with it, Dukes is the ONLY way to go!!!!



I've often thought about making some homemade to see I would like it.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote


Old 07-12-2013, 02:09 PM   #9
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

I use whole eggs, fresh squeezed lemon juice, evoo, and salt. Just like granny taught me. I make my own because Dukes adds Sugar!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 07-12-2013, 02:11 PM   #10
Crimson
Knows what a fatty is.

 
Join Date: 02-26-11
Location: West Saint Paul,MN
Default

I use hard boiled egg yokes and one raw yoke for my potato salad.
3 hard-boiled egg yolks, still warm
1 raw egg yolk
1 tablespoon white vinegar
1 cup vegetable oil
In a large mixing bowl, mash the cooked yolks very well with a fork. Add the raw yolk and vinegar and beat with a metal whisk or large spoon for a few seconds until very creamy. Gradually add the oil in a thin steady stream, whisking constantly or stirring briskly and mak­ing sure all the oil is incorporated before adding more. Refrigerate for at least 30 minutes before serving.
Crimson is offline   Reply With Quote


Thanks from:--->
Old 07-12-2013, 02:16 PM   #11
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by Garrett View Post
I don't eat plain mayo, but when using it in recipes and cooking with it, Dukes is the ONLY way to go!!!!



I've often thought about making some homemade to see I would like it.

you should try it! with a hand mixer, it takes me about two minutes from start to finish.

also, i don't heat store bought mayo either, never have. but i needed it for things i did like, so i started making my own...
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 07-12-2013, 02:31 PM   #12
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I use the whole Egg in mine it make it lighter/fluffier 1large egg = 2 yokes in any mayo recipe.
I make mine in a Blender I blend the egg with the Acid of choice and other ingredients on high then drop to low and stream slowly at first a few drops at a time up to a thin stream. if it is to thick thin it with a little water.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 07-12-2013, 08:24 PM   #13
1MoreFord
Babbling Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
Default

Quote:
Originally Posted by Hometruckin View Post
I use whole eggs, fresh squeezed lemon juice, evoo, and salt. Just like granny taught me. I make my own because Dukes adds Sugar!
I think you might want to go do a little fact checkin'.
__________________
Joe

Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components
1MoreFord is offline   Reply With Quote


Old 07-12-2013, 08:44 PM   #14
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I use whole egg, because it is easier and I don't have a half an egg. I also use vinegar, unless I want lemon as a flavor. Vinegar just means less liquid for the same amount of acidity. You COULD use an emulsifier, such as powdered mustard, some type of gum. etc...but, that is adding stuff just for texture. If I want to add lemon, I will grate some zest and muddle that into the vinegar. It takes on the lemon aroma without adding water. Excess liquid will be your problem.

Commercial mayonnaise makers use things such as guar gum and xanthan gum to aid in keeping the texture dense and emulsified. They also use a commercial vinegar or commercial lemon extract, which is much more concentrated than household vinegar or real lemon juice.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 07-12-2013, 09:00 PM   #15
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

I always use the Alton Brown recipe as my base and go from there.

__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


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

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:38 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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