Comments on: Homemade Mayonnaise http://www.foodinjars.com/2009/04/homemade-mayonnaise/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 13:37:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: marisa http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-27019 marisa Mon, 26 Sep 2011 20:22:49 +0000 http://www.foodinjars.com/?p=102#comment-27019 There is no way that I know of. It's a low acid food, so in theory you'd have to pressure can it. But mayonnaise would never hold up under all that heat and pressure. There is no way that I know of. It’s a low acid food, so in theory you’d have to pressure can it. But mayonnaise would never hold up under all that heat and pressure.

]]> By: Sam Tresler http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-27000 Sam Tresler Mon, 26 Sep 2011 15:24:56 +0000 http://www.foodinjars.com/?p=102#comment-27000 Hi, Is there any way to preserve home made mayo? I would think canning it would just solidify it? Hi,
Is there any way to preserve home made mayo? I would think canning it would just solidify it?

]]> By: Pamela S http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-22424 Pamela S Sun, 07 Aug 2011 01:00:29 +0000 http://www.foodinjars.com/?p=102#comment-22424 A blender works just fine. I add dry mustard, salt & pepper, and lemon juice to the egg yolk before slowly adding the oil. A blender works just fine. I add dry mustard, salt & pepper, and lemon juice to the egg yolk before slowly adding the oil.

]]> By: Rachel http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-189 Rachel Sat, 25 Sep 2010 04:55:53 +0000 http://www.foodinjars.com/?p=102#comment-189 How long will it keep? How long will it keep?

]]> By: Karen http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-188 Karen Wed, 18 Aug 2010 18:44:50 +0000 http://www.foodinjars.com/?p=102#comment-188 I just plop all the ingredients in a pint jar, insert an immersion blender, turn it on, and slowly raise it to the top, blending as it rises - instant mayo! I just plop all the ingredients in a pint jar, insert an immersion blender, turn it on, and slowly raise it to the top, blending as it rises – instant mayo!

]]> By: Angela S. http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-187 Angela S. Thu, 22 Jul 2010 16:08:01 +0000 http://www.foodinjars.com/?p=102#comment-187 Liz: Mustard is also an emulsion stabilizer, so the mayo is a lot less likely to break when you put some in. It's not just for flavor! Liz: Mustard is also an emulsion stabilizer, so the mayo is a lot less likely to break when you put some in. It’s not just for flavor!

]]> By: Liz http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-186 Liz Tue, 14 Apr 2009 19:15:57 +0000 http://www.foodinjars.com/?p=102#comment-186 No problem! When the chef explained what could go wrong in detail, I found it helped me to get it right. I also like to start mine with a little Dijon mustard when I'm whisking the egg yolks to loosen them up before adding the oil. It just adds a little "something." No problem! When the chef explained what could go wrong in detail, I found it helped me to get it right.

I also like to start mine with a little Dijon mustard when I’m whisking the egg yolks to loosen them up before adding the oil. It just adds a little “something.”

]]> By: Marisa http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-185 Marisa Mon, 13 Apr 2009 20:29:15 +0000 http://www.foodinjars.com/?p=102#comment-185 Liz, thanks so much for the explanation! As I was making mayo, I definitely got too excited in my oil adding, which I'm sure is why it broke. Liz, thanks so much for the explanation! As I was making mayo, I definitely got too excited in my oil adding, which I’m sure is why it broke.

]]> By: Liz http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-184 Liz Mon, 13 Apr 2009 20:26:25 +0000 http://www.foodinjars.com/?p=102#comment-184 Just for future reference, there are three reasons why mayo can break. 1. Oil is incorporated too fast. (Most common). This usually happens at the beginning, when you have to add the oil really slowly. Also, if you find your mayo is getting too thick, loosen it up with a little lemon juice before continuing to add more oil. This will also help combat breakage. 2. Your ingredients are too cold. If your eggs are straight out of the fridge, your mayo is more likely to break. Let them warm up a bit before using. 3. Your ingredients are too warm. If you live in an extremely warm area and don't use air conditioning (or work in a hot kitchen), this could also cause broken mayo. It's all about balance. I'm in culinary school, and for some reason, I had more trouble with mayo than anything else. I feel like I have it down to an art at this point! Just for future reference, there are three reasons why mayo can break.

1. Oil is incorporated too fast. (Most common). This usually happens at the beginning, when you have to add the oil really slowly. Also, if you find your mayo is getting too thick, loosen it up with a little lemon juice before continuing to add more oil. This will also help combat breakage.

2. Your ingredients are too cold. If your eggs are straight out of the fridge, your mayo is more likely to break. Let them warm up a bit before using.

3. Your ingredients are too warm. If you live in an extremely warm area and don’t use air conditioning (or work in a hot kitchen), this could also cause broken mayo. It’s all about balance.

I’m in culinary school, and for some reason, I had more trouble with mayo than anything else. I feel like I have it down to an art at this point!

]]> By: Stef http://www.foodinjars.com/2009/04/homemade-mayonnaise/#comment-183 Stef Fri, 03 Apr 2009 02:41:58 +0000 http://www.foodinjars.com/?p=102#comment-183 I'm so impressed. It doesn't matter that it took you a long time to get to it - it's so cool that you did! I'm going to have to try this some time. I’m so impressed. It doesn’t matter that it took you a long time to get to it – it’s so cool that you did! I’m going to have to try this some time.

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