tag:blogger.com,1999:blog-18071407.post5243976784698966085..comments2024-03-28T14:32:46.209+01:00Comments on Living the life in Saint-Aignan: Making fresh mayonnaise at homeKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-18071407.post-78054424570496718182016-04-28T16:57:11.605+02:002016-04-28T16:57:11.605+02:00Well, thanks for your blog. I enjoy it each time ...Well, thanks for your blog. I enjoy it each time I read it (Walt;s too!). C in Californiahttps://www.blogger.com/profile/11797701714608179842noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47916253649295092462016-04-28T10:27:23.416+02:002016-04-28T10:27:23.416+02:00Mayonnaise + ketchup + a spoonful of whisky = cock...Mayonnaise + ketchup + a spoonful of whisky = cocktail sauce.<br /><br />I will never eat it, but... everybody loves it and asks for it when they are invited at our home! I serve it with carrots and cumcumber, but I saw people dip their chips in it...<br /><br />Have a nice day!<br /><br />lululooloohttps://www.blogger.com/profile/12813401833124911443noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55355753639402151662016-04-28T09:11:45.637+02:002016-04-28T09:11:45.637+02:00It makes sense that the color of the egg's yol...It makes sense that the color of the egg's yolk would have something to do with the chicken's diet. The other thing here is that eggs are always brown and (almost) never white. It's strange for me to a white egg with a pale yellow yolk when I'm in N.C.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18187848808601703362016-04-28T03:52:04.439+02:002016-04-28T03:52:04.439+02:00On the egg-yolk color, I've been told by organ...On the egg-yolk color, I've been told by organic farmers that it's because factory-raised chickens are confined and fed on prepared feed, rather than able to move around and forage. Eggs from local organic farmers have orange yolks.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22194564831072916362016-04-27T09:53:47.745+02:002016-04-27T09:53:47.745+02:00Alright, now you I am going a little bonkers about...Alright, now you I am going a little bonkers about the thunderstorm info. Now I have to know why.<br /><br />No Soybeans for me. That is what got me in trouble to start with. It is so odd that I could eat them, but now I have NO tolerance. I suspect it is something to do with GMO, but have no proof. Soybeans are even in chocolate.<br /><br />Anyway, good post. Madonna/aka/Ms Lemon of Make Mine Lemonhttps://www.blogger.com/profile/15338353691254710276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18655104007910541002016-04-27T09:10:52.849+02:002016-04-27T09:10:52.849+02:00As Nadia says, it is completely different, both in...As Nadia says, it is completely different, both in flavor or texture. The mustard flavor is slight. You can put in as much mustard as you want, in fact, or none at all, though I've hardly ever made mayo without Dijon mustard. Hellmann's is made with soybean oil, which contains saturated fats, and it's pretty sweet-tasting, if I remember. We don't get Hellmann's here, and the mayo I buy at the supermarket is made with either sunflower or colza (canola) oil, which is unsaturated.<br /><br />The ingredients in the latest mayonnaise-in-a-tube that I bought (Bénédicta brand, advertised as "Mayonnaise aux œufs frais, goût frais et délicat") are: Huile de colza, eau, moutarde de Dijon (eau, graines de moutarde, vinaigre d'alcool, sel), jaunes d'œufs frais (5%), vinaigre d'alcool et de vin blanc, jus de citron...) and of course a lot of other stuff like amidon modifié, épaississant : gomme xanthane, sucre, arômes, colorant : bêta-carotène. Bénédicta is now owned by Heinz. For a few years recently, both Hellmann's and Bénédicta were owned by Unilever.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59718608267956795862016-04-27T08:49:06.799+02:002016-04-27T08:49:06.799+02:00Evelyn, for years since we moved here we could nev...Evelyn, for years since we moved here we could never find white wine vinegar, just red. The only white wine vinegar had tarragon in it. Then I started finding white wine vinegar from Portugal that was good. More recently, our friends Jean and Nick happened to see the Maille Chardonnay vinegar in a big supermarket in Tours or Châtellerault. Our Saint-Aignan supermarkets didn't carry it, but now they do. I'm so glad. It's got a good flavor. Then again, I also really like cider vinegar and often use that in vinaigrette and mayonnaise. If your supermarkets carry Maille mustard, maybe they could order and stock Maille vinegar. I'd ask them if I were you.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23937669340983432572016-04-27T08:45:53.310+02:002016-04-27T08:45:53.310+02:00I wish I had the discipline and organizational ski...I wish I had the discipline and organizational skills it would take to write a book. For me, doing that kind of writing would be hard work. Blogging is just for fun.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-13922936188721715822016-04-27T08:44:57.837+02:002016-04-27T08:44:57.837+02:00It's really easy once you get a feel for blend...It's really easy once you get a feel for blending the oil into the egg yolk. If a batch fails to emulsify, you can break another egg yolk in another bowl and then slowly incorporate the unemulsified egg-oil mixture + some more oil into it, or at least try. If it works, and it always has for me, you haven't wasted anything.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45525568701697327892016-04-27T08:42:49.853+02:002016-04-27T08:42:49.853+02:00If you look at the video that Madonna posted a lin...If you look at the video that Madonna posted a link for below, you'll see that that mayo is also very white. My take is that he puts in a lot of lemon juice and a lot of vinegar. I just put a little. Also, I've noticed that American egg yolks are a very pale yellow, whereas French egg yolks are bright orange. I don't know why. Also, the olive oil I use is a greenish-yellow color. If you use just canola oil, for example, the resulting mayo is whiter. I don't think commercially made mayo contains olive oil.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18740951402446870362016-04-27T08:35:35.991+02:002016-04-27T08:35:35.991+02:00One advantage of grapeseed oil is that it doesn...One advantage of grapeseed oil is that it doesn't congeal at low temperature. You can keep the mayonnaise in the refrigerator with less risk of it breaking down or separating.<br /><br />It's true that if you put too much oil in with the egg yolk, at some point the emulsion will break down. Another rule of thumb for making mayonnaise is that it won't work if there are thunderstorms going on. You probably don't have to worry about that too much.<br /><br />Thanks for the link. The author mentions Hellman's. I've read that it's made with soybean oil, which is not unsaturated. Colza and sunflower oil (if you can get it) are better for you, apparently.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16281413696976888822016-04-27T00:23:16.480+02:002016-04-27T00:23:16.480+02:00I love the details of your post. I appreciate the...I love the details of your post. I appreciate the ratio info. It all makes so much more sense when I know a yolk will accept 6 oz of oil. I have not been successful when my oil and egg were not room temperature, but maybe that was not my problem and only thought it was. I have been using grapeseed oil which makes the mayo so delicate. <br /><br />Also, I know you already know the stick blender version, but I love this guy's site. I think of it as a culinary lesson in less that 5 minute video. Everything I have made from his site has been delicious. And, I love his corny jokes. :) http://foodwishes.blogspot.com/2007/07/homemade-mayonnaise-recipe-video-big.html <br /><br />Anyway, thanks for the details, they are always welcome. Madonna/aka/Ms Lemon of Make Mine Lemonhttps://www.blogger.com/profile/15338353691254710276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-76999520239781380162016-04-26T23:21:38.597+02:002016-04-26T23:21:38.597+02:00Thanks for posting this Ken. Yes, the "prope...Thanks for posting this Ken. Yes, the "proper versions" are tastier, imo, than the store bought versions. Your oh-so-yellow pictures also makes me wonder why the store bought brands are so very white in color.Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47879284942157869402016-04-26T23:09:01.884+02:002016-04-26T23:09:01.884+02:00Hand whisked Mayo!
I have to try that now.Hand whisked Mayo! <br />I have to try that now.H.Peterhttp://www.theceliachusband.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15778034157349640922016-04-26T20:13:41.859+02:002016-04-26T20:13:41.859+02:00A just saw this post, said mmmmm, then said you sh...A just saw this post, said mmmmm, then said you should write a book. I agree on both counts. Your directions are excellent, and soon I will try my hand at making mayo.C in Californiahttps://www.blogger.com/profile/11797701714608179842noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45878712626218113812016-04-26T13:54:46.058+02:002016-04-26T13:54:46.058+02:00I will try your method- I've always used a ble...I will try your method- I've always used a blender. I just wish I had a bottle of that Maille vinegar- Maille mustard I can find here.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-68914477070857391092016-04-26T13:48:18.061+02:002016-04-26T13:48:18.061+02:00You cannot compare, it is far superior to any stor...You cannot compare, it is far superior to any store bought mayo.Nadiahttp://maisontravers.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16841733721924988442016-04-26T13:32:16.908+02:002016-04-26T13:32:16.908+02:00I didn't realize it was so easy by hand. I usu...I didn't realize it was so easy by hand. I usually see it being made with some kind of food processor. Thanks for this!<br />Is the mustard flavor only very slight? How different does the flavor end up from, say, Hellman's?Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40476685368243246922016-04-26T13:15:49.672+02:002016-04-26T13:15:49.672+02:00Putting the salt in at the beginning of the proces...Putting the salt in at the beginning of the process lets it melt into the vinegar and egg yolk. The pepper, well, beginning or end might not matter as much. Thanks for your good comment. Bonne journée à vous.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51967495341488241272016-04-26T13:13:30.935+02:002016-04-26T13:13:30.935+02:00I used to make mayonnaise using just a fork, back ...I used to make mayonnaise using just a fork, back in the days when my kitchen was less well equipped. As for the weather, the sun just poked through for a couple of minutes, despite drizzle most of the morning. Hope you can take advantage of it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-42943638662306744342016-04-26T13:11:56.659+02:002016-04-26T13:11:56.659+02:00If you're making chicken or tuna salad, or som...If you're making chicken or tuna salad, or some other such concoction, then commercial mayonnaise is fine. If you're having cold fish, chicken, or lamb, or hard-boiled eggs, or vegetables like artichokes or asparagus, where the mayonnaise is not mixed with other ingredients, the home-made stuff is much nicer.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-68686469038081312252016-04-26T12:17:19.725+02:002016-04-26T12:17:19.725+02:00I've never done it in a blender, but maybe a s...I've never done it in a blender, but maybe a stick blender would work too. I use the stick blender to make whole-egg mayonnaise when I want that kind.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21594544788369044112016-04-26T12:15:56.773+02:002016-04-26T12:15:56.773+02:00There's no reason why you couldn't make ha...There's no reason why you couldn't make half a batch of mayonnaise. Just break the yolk, add the mustard, vinegar, etc., and then used just half of that mixture with half the amount of oil (3 fl. oz.). The rest of the yolk should keep pretty well for a few days, with the mustard and vinegar in it. Otherwise, you have to plan a couple of meals that would be good with a mayonnaise accompaniment over a two or three days' time. As you said, add some ketchup, some hot pepper powder or sauce, and some chopped cornichons and shallots to make a thousand island dressing.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27184197302116339622016-04-26T10:00:41.519+02:002016-04-26T10:00:41.519+02:00Good, detailed explanation. You also can make it i...Good, detailed explanation. You also can make it in a blender. But a whisk is so much easier to clean.Taste of Francehttp://francetaste.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-25979799037885576072016-04-26T09:23:52.482+02:002016-04-26T09:23:52.482+02:00I have always shied away from making mayonnaise, t...I have always shied away from making mayonnaise, thinking it would be way too difficult, but now you've inspired me to have a go.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.com