Guest guest Posted January 11, 2006 Report Share Posted January 11, 2006 I never make mayonnaise with room temperature eggs. I always take them right out of the fridge. I don't ferment my mayonnaise, I just whip it up and refrigerate it. My mom and I have been making homemade mayonnaise for 35 years. When I made the NT version, it got moldy, so I went back to my original recipe from my mom. But now I use unrefined cold pressed sunflower oil and olive oil. It's delicious. (in the old days we used vegetable oil, but now I know that is evil...) Ann > > Do the eggs really HAVE to be room temp? I ALWAYS forget to take them out of > the fridge then I have to wait for them to warm up ::grrrr::. > > -- > Mrs. () Siemens > > Blessed to be his helpmeet, 7 years and counting!!! > > Mommy to Zack (5) and Liddy (21 months) > > no fear, only faith; no guilt, only grace; no pride, only praise; no claim, > only Christ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2006 Report Share Posted January 12, 2006 I'd love to make mayonnaise from healthy oils like coconut and lard, but I don't see how you could. They're too solid to make the right texture. I would like to make mine entirely with olive oil, but it solidifies in the refrigerator, and starts to separate -- I would think it would do so even more with coconut oil or lard. How would you do it? To emulsify, the oil needs to be liquid, and you have to pour it in slowly so it whips into emulsification. So it would need to be warm (in the case of coconut oil) or rather hot, for lard. Then it would cook the egg, and there would be no emulsifying. Am I missing something? Ann > > > > I never make mayonnaise with room temperature eggs. I always take > > them right out of the fridge. > > I don't ferment my mayonnaise, I just whip it up and refrigerate it. > > My mom and I have been making homemade mayonnaise for 35 years. When > > I made the NT version, it got moldy, so I went back to my original > > recipe from my mom. But now I use unrefined cold pressed sunflower > > oil and olive oil. It's delicious. (in the old days we used > > vegetable oil, but now I know that is evil...) > > > > Ann > > > > > -- > Mrs. () Siemens > > Blessed to be his helpmeet, 7 years and counting!!! > > Mommy to Zack (5) and Liddy (21 months) > > no fear, only faith; no guilt, only grace; no pride, only praise; no claim, > only Christ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 , Sorry about a late post (you may have the answer already) but we always use eggs straight from the 'fridge, and the mayo is fabulous:) Lynne_M _______ On Jan 11, 2006, at 10:15 AM, Siemens wrote: > Do the eggs really HAVE to be room temp? I ALWAYS forget to take > them out of > the fridge then I have to wait for them to warm up ::grrrr::. > > -- > Mrs. () Siemens > -- Lynne Muelle lynne@... Quote Link to comment Share on other sites More sharing options...
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