In past years, I had made homemade mayonnaise. It tasted better than store-bought craps. Already tasted "wonderful" Miracle Whip and "Hell-man" before make my own. I can taste little funny in sauce that blend into the salad or others--I realized that its flavors come from these two mayo-craps, it didn't improve good taste in salad. Personally, I don't like to taste something chemical in mayonnaise along with worst soybean oil. I had included my own into chicken salad and noted its flavor that I can taste chicken and tarty mayonnaise blended together along with few ingredients that influenced the effect of mixture.
There are many recipes to make homemade mayonnaise. Mostly are good but I like to add Dijon mustard to mayonnaise for flavor.
Whatever people told me they love their chicken salad and I have to ask what mayonnaise they used. Discovered that they will use either one that they love to have. I don't speak so much about them because I understood how salad tasted depending on how you make it with good seasonings and any ingredients.
I knew there are many ways to make good chicken salad but I don't want to criticize anyone. I don't feel like to be "Gordon Ramsey" today, I feel like to be so nice to anyone.
I had used homemade mayonnaise for crab cakes, nice condiment for sandwiches and other to make dressings. For some reasons I don't eat so much of Miracle whip or hell-man but I do eat them when I have to.
There are some debates among Chefs about which is better taste in homemade mayo or that these two? Majority of debate that they preferred good real mayonnaise recipe from one of good French cookbooks and Professional Chef cookbooks. But few preferred mayonnaise ready from the jar to add to the salad or just spread it on bread for sandwich.
All I can give you the recipes about how to make your own mayonnaise. You can Google up on Mayonnaise and see many recipes. With three recipes I already scaled the recipes down to what you can have at home without wasting any.
There are some debates among Chefs about which is better taste in homemade mayo or that these two? Majority of debate that they preferred good real mayonnaise recipe from one of good French cookbooks and Professional Chef cookbooks. But few preferred mayonnaise ready from the jar to add to the salad or just spread it on bread for sandwich.
All I can give you the recipes about how to make your own mayonnaise. You can Google up on Mayonnaise and see many recipes. With three recipes I already scaled the recipes down to what you can have at home without wasting any.
Mayonnaise
Recipe
source: On Cooking by Sarah R. Labensky
and Alan M. Hause
4 egg
yolks
1
teaspoon salt
White pepper -- to taste
1
teaspoon dry mustard
3
tablespoons wine vinegar
28
ounces salad oil
Lemon juice -- to taste
1. Place the egg yolks in the bowl of a mixer and whip on high speed
until frothy.
2. Add the dry ingredients and half the vinegar to the yolks; whisk to
combine.
3. Begin to add the oil a drop at a time until the mixture begins to
thicken and an emulsion beings to form.
4. Add the remaining oil in a slow steady stream, thinning the
mayonnaise occasionally by adding a little vinegar. Continue until all the oil
and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate until needed.
Yield: 1 quart (1 liter)
Source: "Chapter
24 - Salads and Salad Dressings"
Copyright: "© 2003 by Prentice-Hall, Inc."
Mayonnaise
Recipe By : Wayne
Gisslen
4 egg
yolks -- preferably pasteurized
1
tablespoon vinegar
1
teaspoon salt
1
teaspoon dry mustard
Pinch cayenne
1 5/8
pints salad oil
2 tablespoons
vinegar
2 tablespoons
lemon juice
Place the egg yolks in the bowl of a mixer and beat with the
whip attachment until well beaten.
Add 1 tbsp vinegar and beat well.
Mix together the dry ingredients and add to the bowl. Beat
until well mixed.
Turn the mixer to high speed. Very slowly, almost drop by
drop, begin addking the oil. When the emulsion forms, you can add the oil
slightly faster.
When the mayonnaise become thick, thin with a little of the
vinegar.
Gradually beat in the remaining oil alternately with the
vinegar.
Adjust the tartness and the consistency by beating in a
little lemon juice.
Source: "Professional
Cooking, 5th edition"
Copyright: "2003
by John Wiley & Sons, Inc., New York."
Yield: "1
quart"
Mayonnaise
Recipe By
:Henri-Paul Pellaprat
2 large egg yolks -- See directions
½ teaspoon
salt
¼ teaspoon
paprika
1/16 teaspoon white pepper
dash cayenne
2 tablespoons
lemon juice
1 cup
olive oil -- see directions
**Or one
whole egg**
**Or pure
vegetable oil**
Put eggs, salt, paprika, white pepper, and cayenne in a
1-quart bowl. Beat well. Beat in 1 Tbsp of the lemon juice. Gradually beat in
oil, 1/2 tsp at a time, until 1/4 cup has been added. Beat in 1 to 2 Tbsp oil
at a time, beating well after each addition. Add remaining lemon juice after
1/2 cup oil has been added. Beat in remaining oil. Use for salads, sandwiches,
and sauces. Makes about 1 1/4 cups.
If mayonnaise curdles when making, beat in another egg yolk
and continue as directed above.
Source: "The Great Book of French Cuisine, Revised
Edition"
Copyright: "1982 The Vendome Press"
Yield: "1 1/4 cups"
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