Some cosmetic changes in preparation for larger site changes in the works.
Non-emulsified mayonnaise sits mocking me on the counter. What can I do with 3 egg yolks blended
Joined: Dec 12, 2005
Posted to Thread #17314 at 1:20 am on Dec 30, 2009
with 1 cup of vegetable oil?
I was wondering if a carrot cake might work? I'd thought "aha! zucchini bread" first, but had to garbage-disposal'd the two "no longer with us" zucchini found in the veggie bin.
I just hate wasting ingredients like this.
Here's the whole sordid story: I wanted to make cheezz's cucumber sandwiches AND make Dawn_MO "spicy chicken salad" to use up the last of the Christmas turkey breast.
Both use mayo, but I had no mayo. So I thought I'd whip up some. But I had no eggs because I'd just made 6 jars of Meyer's lemon curd 2 hours earlier and had used up every single egg.
So we ran down to the grocery store to pick up red onion, celery, mayo and eggs. When we got there, I went into sticker shock because the mayo was $5.99 a jar! So I mocked that and told Larry I would just whip up some mayo at home with the eggs we just bought. I only needed one or two eggs
Got home, got out the mini-food processor, looked online for a recipe and found one that used peanut oil and veggie oil. I whipped up a 2 egg batch and it emulsified perfectly. Tasted it and oh, yuk! the peanut oil had a stale taste to it. Dumped out that entire batch and started again. 2 egg yolks...200 ml straight veggie oil, 1/2 tsp dijon...and I ended with liquid! No an emulsified molecule in sight!!!
That's when I tried to add another yolk but it broke into the container of eggwhites, so I got out yet ANOTHER egg yolk and tried to thicken it, but no go. It still wouldn't thicken. [Are you doing the math with me so far? That 6 eggs and 400 ml of oil wasted so far].
So I dumped that into a container in the hopes of saving it for another recipe and tried for the THIRD time. Added the oil one mini drizzle at a time and it sort-of worked...it looked kindof broken, but tasted okay and by then Larry was getting a little scared at my ranting and I just wanted to eat, dang it!
Let's stop and do a little recalculation: 8 eggs at $2.40 a dozen...that's $1.60 for the eggs. 600 ml of oil (that's about 3 cups or 24 oz, give or take. $4.99 for 48 oz means $2.50 for the oil. Plus the .79 cent lemon...almost $5 on this mayo that I mocked...mocked, I tell you, for costing $5.99 at the store and that contained enough mayonnaise to make a vat of chicken salad.
So now I'm trying to cover my loses and do something with the 3 egg yolks and 1 cup of veggie oil mixture I got in the frig.
By the way, the cucumber sandwiches and chicken salad were delicious! We had them--open-faced, of course, on bread with the crusts cut off--with a pot of English tea while watching <i>84 Charing Cross Road</i>, a lovely story about book lovers and letters sent between NYC and London's book district on Charing Cross.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 17314. Non-emulsified mayonnaise sits mocking me on the counter. What can I do with 3 egg yolks blended - MarilynFL - 1:20am on 12/30/09 (18)
- Memories of a recent series of classes, where I thought it would be 'fun' to make mayo from scratch - michelle - 1:53am on 12/30/09
- It may be too late, but I suspect your eggs were too cold. You can salvage it by hand... - Joe - 4:11pm on 12/30/09
- yikes, who knew? lightening storms and the stork. [NT] - AngAk - 7:16pm on 12/30/09
- Na, cold eggs can't be it because the first batch worked perfectly...and the eggs were from - MarilynFL - 2:55pm on 12/31/09
- Yep, I think Cathy nailed it. Residual oil in the bowl may have been the culprit. The emulsion - Joe - 4:48pm on 12/31/09
- I love that movie too. - Heather_in_SF - 2:20am on 12/30/09
- No...can't be the mini-chop because the first batch worked perfectly. If I had checked the - MarilynFL - 4:12pm on 12/31/09
- You made curd! did it work well for you? which method? I still envy your Meyers. I used lemons - AngAk - 2:50am on 12/30/09
- I think it was Lisa's 5 egg version? Wiz with stick blender and cook for about 15 minutes to 170. - MarilynFL - 4:09pm on 12/31/09
- By tomorrow morning you may be able to pour off most the oil and use separately... [NT] - Glennis_NoCA - 4:39am on 12/30/09
- They're not looking too separate, G. I think I'll use the carrot recipe. [NT] - MarilynFL - 4:10pm on 12/31/09
- Would a stick blender help? I made whipped cream with it once - Dawn_MO - 5:20am on 12/30/09
- Yes, I make it the first time with tuna, then with chicken, and now with turkey. Works perfectly. - MarilynFL - 2:59pm on 12/31/09
- Marilyn! Try this Killer Carrot Cake (my VERY favorite). I make it often and it's TDF > [NT] [LINK] - cheezz - 6:00am on 12/30/09
- Okey doke...thanks c! [NT] - MarilynFL - 4:09pm on 12/31/09
- Marilyn- for NEXT time here is my favorite mayo recipe - CathyZ from Kauai - 5:17pm on 12/30/09
- Bingo...I think this is the answer. I was sloth-like in cleaning it out between batches. - MarilynFL - 2:55pm on 12/31/09
- Yes, I think "aggressive" fits the Aioli but if you use only one clove of garlic you should be fine. [NT] - CathyZ from Kauai - 2:17am on 01/01/10