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Author Topic:   Unlawful mayonnaise
PlutoSurvivor
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posted March 22, 2014 04:35 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
Unlawful mayonnaise

By law, mayonnaise should be made by hand, containing no spices except for a pinch of finely ground white pepper.

It's time consuming, adding oil and lemon to the egg without missing a beat stirring with a wooden spoon.

Unlawful making of mayo uses a blender, sacrificing color and texture, but saving your own time and nervous energy.

How do you make 1 cup of unlawful mayonnaise in the most simple way possible?

Break a whole egg into the blender

Add the following:
juice of 1/2 lemon
1/4 t. Salt
Finely ground white pepper to taste

Measure out 3/4 c. Olive oil and add only 2-3 T. To the egg to start

Blend until it is homogenous and thick

Then pour in the rest of the olive oil, as a steady trickle into the Vortex of the blender. Do not stop pouring unless a small bubble of oil forms in the center - if you see this stop pouring, and keep blending until it disappears, then continue with the trickle of oil.

It should end up creamy and thick, but should not peak.

Other recipes will add finest quality white vinegar instead of lemon, or include Dijon mustard. Seek out your own trusted recipe, but use the blender technique here for successful, yet unlawful, homemade mayonnaise. Sure is tastier than the stuff from a jar and without the chemicals and preservatives.

Share your unlawful mayo adventures freely; I promise I won't report you.

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Ami Anne
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posted March 23, 2014 07:34 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
So, you use a raw egg?

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PlutoSurvivor
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posted March 23, 2014 07:35 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
So, you use a raw egg?


Yep.

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PlutoSurvivor
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posted March 23, 2014 07:37 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
It's fun to watch it whip up and change texture like magic.

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Ami Anne
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posted March 23, 2014 07:56 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Do you get scared the raw egg will have salmenella or something.

My friend has his own chickens. Those eggs should be OK.

Last time, one tasted funky. I don't know why

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Ami Anne
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posted March 28, 2014 04:03 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
My friend just brought me over freshly laid eggs. I am so excited to try this. Thanks for the info PS!

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PlutoSurvivor
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posted March 28, 2014 11:37 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
Do you get scared the raw egg will have salmenella or something.


Nope, that's rare. If the egg looks funny, smells funny, or reacts funny I won't take a chance. But like I said, that's rare. When I use farm eggs I wash the outsides first as I use them. You shouldn't wash eggs until you are ready to use them.

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PlutoSurvivor
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posted March 28, 2014 11:38 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
My friend just brought me over freshly laid eggs. I am so excited to try this. Thanks for the info PS!


Let me know how it turns out.

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Randall
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posted March 29, 2014 02:52 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote

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Ami Anne
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posted March 29, 2014 05:46 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Thanks about washing eggs. I would not have done it, if you hadn't told me. Mazel Tov

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Ami Anne
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posted March 30, 2014 08:58 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Bump Gonna make today.

Does it stay together in the fridge or separate out, PS?

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Ami Anne
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posted March 31, 2014 09:51 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Today is the day. Am I annoying

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PlutoSurvivor
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posted March 31, 2014 02:21 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
It should not separate if made properly. If it does, you may need to use a different oil. Good luck.

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PlutoSurvivor
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posted March 31, 2014 02:28 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
DP

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PlutoSurvivor
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posted March 31, 2014 02:33 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
Also, I found that when you add the spices the oil and egg do not stay mixed together as well. That's why I posted the basic recipe. I use Bertolli Classico. It's not as heavy as extra virgin, and first pressing is not over refined.

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Scorpiocat
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posted March 31, 2014 03:03 PM     Click Here to See the Profile for Scorpiocat     Edit/Delete Message   Reply w/Quote
I'm curious are you a Chef? You're very knowledgable about food, hence the question.

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Ami Anne
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posted March 31, 2014 03:58 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
I screwed up but I realized that I did not have the whole blender so tried to do it by hand.The kitchen of an earth void--the top of the blender and no bottom

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Randall
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posted April 01, 2014 11:14 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote

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Ami Anne
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posted April 01, 2014 10:07 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
More news from an earth void kitchen

I gave the top of the blender away and when I was looking for the elusive Vita mix, there was the bottom of the blender next to it

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PlutoSurvivor
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posted April 01, 2014 10:24 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote


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PlutoSurvivor
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posted April 01, 2014 10:30 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Scorpiocat:
I'm curious are you a Chef? You're very knowledgable about food, hence the question.

Nope, I'm not a professional chef, but I do come from a family of amazing cooks. Growing up I learned from my mom's frequent dinner parties and huge holiday family dinners. Everything was homemade.

Wow, what nice memories. Thanks for asking.

I wish professional chefs would join us here and share their expertise.

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Ami Anne
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posted April 02, 2014 08:08 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
New development

Found my Vita mix and start the whole thing over today

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Ami Anne
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posted April 02, 2014 08:40 AM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
I should write a book

Housekeeping by an Earth Void

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PlutoSurvivor
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posted April 02, 2014 05:34 PM     Click Here to See the Profile for PlutoSurvivor     Edit/Delete Message   Reply w/Quote
quote:
Originally posted by Ami Anne:
I should write a book

Housekeeping by an Earth Void



Ha!

It would have to be an e-book because you would surely misplace your hard copy.

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Ami Anne
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posted April 02, 2014 05:39 PM     Click Here to See the Profile for Ami Anne     Edit/Delete Message   Reply w/Quote
Great one

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