mayonnaise

[Nay-nay]

Yeah - it is a bit too strong but you know once you just use a tbsp in coleslaw and a bit on a salad sanga it won't be as noticeable as eating straight from the bowl - you'll use it up - just use something not as strong next time.

[judydawn]

Just wondering if you could add some plain, thick yoghurt to dilute the taste a bit?

[Zan]

Made perfect mayonnaise today.

Followed the 37° trick, vinegar and used an egg laid yesterday.
Really easy and yummy.

[Nay-nay]

Yay! There's no stoppin you now!! 

[Zan]

I know very exciting, been thinking of lots of different flavours to make. Perfect for the summer and salads.
We don't normally do much mayonnaise. After a couple of failures I was thinking we wouldn't bother, lol, but dh was asking for it the other day so thought I'd re read the thread and try again.

[Patzee]

Havent yet mastered the art of making mayo!  After yet another failure, can anyone suggest what I do with the runny mixture please?  Can I resurrect it and turn it into mayo?

[faffa_70]

Patzee DON"T THROW IT OUT!!!

Clean your bowl and start again with the egg, mustard, vinegar etc and then instead of oil use the failed mayo to use it up. 

Let me know if you need more info

[Zan]

Today did the whole egg at 37° then added the oil and then vinegar at the end to taste (also did a clove of garlic at the start) and it worked perfectly. This is so the easiest mayo and will be how we do it from now. (sure this recipe is in this thread?)

[faffa_70]

Not sure Zan but I do know that Meagan posted it 

[Zan]

Kathryn, better than me, I couldn't remember who posted it or where (just have it scrawled on a post-it in the edc).

[MeganL]

Have just read through this thread with interest, I have made mayo a few times and it always works great (a recipe that someone gave me, slightly different to the EDC one I think) so I have never thought about room temperature or anything like that.
Last night I made the tartare sauce from the EDC  and it was a complete disaster, very runny, and it was green (thanks to the fresh herbs) and didn't taste at all like tartare sauce you buy in the shops. I ended up added some sour cream to it to thicken it enough to use, and it just tasted like herbed sour cream!
Just wondering if anyone has a tartare sauce recipe that works and tastes "right"?!! And any suggestions for what I should do with the heap of runny tartare sauce I have left over??

[cookie1]

I've made the EDC Tartare Sauce and loved it. Not sure what went wrong for you.

[Beverlily]

Just attempted my first batch of mayonnaise courtesy of the EDC recipe but using extra virgin macadamia oil (recommended in the Healthy Eating book by Cyndi O'Meara) ....... Failed! It split  So I checked out the forum and was encouraged to see others have had the same problem.

Thank you for the suggestion to use the failed batch and begin again. I used two egg yolks and vinegar this time (used lemon the first time as I prefer the taste and it's lower in salicylates) and heated the bowl to 37c. It didn't split but is not thick either. It is the consistency of salad cream which is OK as I can still use it.

I'll try again when I've eaten up this lot and hope for a better result next time!!   

[cookie1]

At least you were able to rescue it. I seem to remember someone telling me it's best to use vinegar as the degree of acidity in lemons varies during the year.