Contributed by Shirley
Homemade mayonnaise tastes better.
NoteIf you don't want to make your own mayonnaise, the other way to make this is to combine 8 ounces commercial mayonnaise, 2 tablespoons olive oil and 4-8 cloves of garlic (according to taste), finely minced. Stir mayonnaise briskly while adding olive oil and garlic.
I make my own mayonnaise because it's better. For years, I pasteurized the egg yolks by heating to 160 degrees in a double boiler (beat egg yolks until lemon coloured, stir continuously while heating, as soon as the mixture hits 160 degrees, remove the top of the double boiler and plunge into a cold water bath to stop heating). This was the diciest bit of the whole process because it's very easy to go just a little too long and end up with runny scrambled eggs. The dogs loved it (they got that batch while I started another) but it was frustrating.
Then I did more reading and gave up on pasteurizing the egg yolks. According to what I have read, very few eggs have salmonella in them. Those eggs that do have salmonella in them have very small amounts of bacteria in them as long as they have been properly stored and handled. The salt and acid (vinegar or lemon juice) in mayonnaise is probably enough to kill off what few bacteria there are. The risk there, of course, is that very few people (myself included) have control over the history of the eggs they cook with.
The probable culprit in spoiled mayonnaise is probably bacterial contamination introduced by bits of food mixed into the container of mayonnaise.
I haven't died yet but I think everyone should do their own research and make their own decision. It is also true that I prefer a very tart mayonnaise--no shortage of acid in any I make! Certainly anyone who is at risk for immuno-suppression needs to consider the issue very carefully.
Mayonnaise that is being made in order to be used to coat chicken for baking will obviously end up cooked (so if you're making it just before using it, I think pasteurization would be a wasted step in this case).
The USDA website that talks about eggs, safe handling, etc, is: http://www.fsis.usda.gov/OA/pubs/shelleggs.htm
It's sorta like wiitwd--everyone should do their own research and then make their own decision based on their own risk assessment.
I've used a blender to make mayonnaise but recently used a whisk and got much better results.
Dissolve the salt in the vinegar. It may not dissolve completely, just do the best you can. When you add the vinegar/salt mixture to the eggs, be sure to add the undissolved salt as well (put in a few drops of water to rinse the salt out if you have to; the important thing is to be sure all the salt is added).
Whisk the egg yolks until frothy and lemon coloured. Add one eighth cup of olive oil one drop at a time while whisking briskly (a large syringe works great for this). Add a little of the vinegar. Add the next remaining olive oil about a tablespoonful at a time in a thin drizzle, alternating with the vinegar.
When you get near the end of the oil, add the last of the vinegar and then slowly add the oil, keeping an eye on the texture of the mayonnaise as you do so. There will arrive an instant of perfect mayonnaise-ness. Stop adding oil! Depending on the exact size of the egg yolks, your ability to whisk and (for all I know) the phases of the moon, this instant of perfect mayonnaise-ness will arrive a little before or a little after you've added the entire cup of olive oil.
Not to worry, however--contrary to reputation, mayonnaise is relatively forgiving and if you add more oil, it will thin considerably before separating so long as you keep whisking while you add oil. What I discovered is that the point of perfect mayonnaise-ness is much easier to judge while whisking by hand rather than when using a blender.
Once the mayonnaise is mayonnaise-y, whisk in the garlic.
Immediately use or refrigerate. Will keep one week in the refrigerator.
This makes a thick, cream or light yellow coloured garlic that has a wonderful tartness with olive oil and garlic flavour.
This can be used to make Baked Chicken in Garlic Mayonnaise, which you can eat as is, or use to make Sunset Chicken and Noodles.
This page last updated 08/192003/