cooked mayo flop. . .again

[Guest guest]

Has anyone of you guys made cooked mayo that actually worked. I just

can't get it right for nothing. Have any of you been successful at

any of the cooked mayo recipes. If so. . .help. I guess I need

cooked mayo for dummies instructions. The first time I made it the

texture was fine until half the oil was added, then it went watery.

Every time after that it has been watery.

I may have to try a non-cooked recipe if they work.

Bonita

[Guest guest]

Bonita, I have made it three times -- the first and third time it

worked and the second it did not. I think the key is to not cook the

mixture " too " much. I cooked it over a low heat, stirred a lot, for

several minutes. Never really got the slight bubbling. When I cooked

it too long and did not stir constantly is when it failed for me.

HTH, Kim

>

> Has anyone of you guys made cooked mayo that actually worked. I just

> can't get it right for nothing. Have any of you been successful at

> any of the cooked mayo recipes. If so. . .help. I guess I need

> cooked mayo for dummies instructions. The first time I made it the

> texture was fine until half the oil was added, then it went watery.

> Every time after that it has been watery.

>

> I may have to try a non-cooked recipe if they work.

>

> Bonita

>

[Guest guest]

Hey Bonita, I do the raw egg version for mayo and have never had a

problem with it. I let my eggs come to room temp before making it and

always add the oil very slowly while mixing.

K

Dayton, Ohio, USA

SCD since June 2006, redid intro June 2007

Myself and 2 kids are SCD, hubby is finally and ever so slowly

transitioning to it. Conditions we are treating successfully with SCD:

Hashimoto's Thyroiditis (autoimmune), Chronic Fatigue Syndrome,

Fibromyalgia, Rheumatoid Arthritis, leaky gut, IBS, ADD, ADHD, chronic

diarrhea, yeast/candida, and salicylate intolerance.

" All diseases begin in the gut " - Hypocrites (460-370 BC)

>

> Has anyone of you guys made cooked mayo that actually worked. I just

> can't get it right for nothing. Have any of you been successful at

> any of the cooked mayo recipes. If so. . .help. I guess I need

> cooked mayo for dummies instructions. The first time I made it the

> texture was fine until half the oil was added, then it went watery.

> Every time after that it has been watery.

>

> I may have to try a non-cooked recipe if they work.

>

> Bonita

>

[Guest guest]

I’ve been making the cooked mayo (or rather, my husband has) for a couple of

years now. It consistently comes out fine when made in my 3 cup Cuisinart

Food Processor (model DLC-2A). The consistency of the cooked yolk isn’t

even always the same and it still works every time. When we first started

making it we were using a blender and we experienced the same problems that

you are having. And over the summer while visiting relatives out of town,

we were unable to successfully make the mayo with their blender.

I first began making the cooked mayo due to concerns over the raw eggs.

However, I’ve been making my son ice cream using raw eggs for well over a

year and a half without any problems. So another poster’s suggestion to use

the raw egg recipe might be a better option than running out to buy a new

appliance.

Good luck!

Diane

_____

From: pecanbread [mailto:pecanbread ] On

Behalf Of bftodd

Sent: Monday, November 05, 2007 2:02 PM

To: pecanbread

Subject: cooked mayo flop. . .again

Has anyone of you guys made cooked mayo that actually worked. I just

can't get it right for nothing. Have any of you been successful at

any of the cooked mayo recipes. If so. . .help. I guess I need

cooked mayo for dummies instructions. The first time I made it the

texture was fine until half the oil was added, then it went watery.

Every time after that it has been watery.

I may have to try a non-cooked recipe if they work.

Bonita

[Guest guest]

Hi Bonita,

I know the cooked mayo recipe can be frustrating. That used to happen to me too.

Sometimes I would get almost all of the oil in but maybe 2 Tbls. and then it

turned watery! So I changed from making it in a blender to making it in a food

processor and not turning the machine off in between to scrape the sides. Just

turn in on and leave it on as you put the oil in a slow but steady stream into

the machine. The recipe I use is from Readers Digest cookbook but I modified

it. Here goes:

Mayonnaise

2 Egg yolks

2 Tbls. lemon juice

2 Tlbs. water

1 heaping tsp. honey

3/4 tsp. dry mustard(I grind my own mustard seeds)

1/2 tsp. salt

3/4 cup olive oil(you can use other oils if you don't like the taste of olive

oil)

In a small saucepan, stir together the egg yolks, lemon juice, water, honey,

mustard, salt until thoroughly blended. Cook over higher heat stirring

constantly with a small wire wisk until mixture bubbles and starts to thicken.

Remove from heat and stir until well blended and mixture will look light in

color, slightly cooked and thick. Let mixture stand for 4 minutes. Put into

food processor. Turn food processor on and in a slow but steady stream add your

oil until all the oil is blended in. Turn off food processor, scrape the sides

and turn it on again for 10 seconds or so just to blend in what you just

scraped. Put into glass jar and refrigerate.

Hope this works for you! It opens up a whole new world of food! If you have

questions you can e-mail me seperately at bvdb@...

Beth

UC 25+ years

cooked mayo flop. . .again

Has anyone of you guys made cooked mayo that actually worked. I just

can't get it right for nothing. Have any of you been successful at

any of the cooked mayo recipes. If so. . .help. I guess I need

cooked mayo for dummies instructions. The first time I made it the

texture was fine until half the oil was added, then it went watery.

Every time after that it has been watery.

I may have to try a non-cooked recipe if they work.

Bonita