[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 57 KB, 500x500, mayo.jpg [View same] [iqdb] [saucenao] [google]
18281146 No.18281146 [Reply] [Original]

What is the best way to make homemade mayo with a food processor or regular blender?
Mine is never as thicc as I want it to be.

>> No.18281159

>>18281146
Get in there with your fingers in a large bowl, and tenderly massage the mayonnaise.

>> No.18281217

>>18281159
don't fuck with me

>> No.18281236

https://www.youtube.com/watch?v=c7kYiEB4ogY

>> No.18281247

>>18281146
>Mine is never as thicc as I want it to be.
more eggyolk
add garlic and/or mustard
use guar or xanthan gum (~1% weight)

post your recipe first

>> No.18281248

>>18281236
If op said he didn't have two common pieces of kitchen equipment, what makes you think they would have a third?

>> No.18281260

real question:
possible to make spreadable mayo with lard/tallow/schmaltz?
they all harden up in the fridge

>> No.18281265

>>18281248
>>18281146
>with a food processor or regular blender

>> No.18281272

>>18281247
Oil thickens it not eggyolk.

>> No.18281300

>>18281272
now that I think about it, it makes sense
soz, my bad

>> No.18281526

>>18281247
why do i need the guar or xanthum gum? can i use something else? i feel like I have those but I don't like their texture

ive been using lemon juice, egg yolks, sometimes raw garlic, mustard, honey/maple syrup and salt

>> No.18281530

Immersion blender. Easy peasy.

>> No.18281556

>>18281146
>>18281526
If you want your mayo as thick as industrial ones, you need to use thickeners like gums or stronger stuff you propably cant get without ordering huge drums of chemicals from India or something
Also emulsifiers
You just can't get these results with just egg and oil

>> No.18281594

mix in some fat that harden inside fridge?
maybe start with 15% weight and adjust later batches

>> No.18281612
File: 1.51 MB, 2159x3000, R.jpg [View same] [iqdb] [saucenao] [google]
18281612

>>18281146
home made mayo only shares the name with the Hellmann's and its imitators on store shelves.

Only a few things you can do with from scratch mayo. Its also an acquired taste especially if you go hard on a strong olive oil

>> No.18281641

>>18281556
They're available in lots of household shops these days. Holland & Barrett sell them.

>> No.18281818

>>18281594
I have some tallow but I think that might taste disgusting.
>>18281556
Are there any gums that don't have a gross texture? Xanthan gum skeeves me out, guar gum isn't quite as bad but still not my favorite. I have emulsifying powders already - glycerol monostearate and sodium stearoyl lactylate.

What are the best industrial thickeners to buy for my mayo?

>> No.18281983

Buy dukes or kewpie. watch Sam the cooking guy, he knows what tastes good and is literally a boomer trying to imitate millenials for zoomers so it's got this ironic vibe