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Many ways to make Mayonaise

dragonsfire

dragonsfire

Wondering how many people make their own, easy and quick if you have a blender.
 
Basically 3 yokes to a cup of oil, I used 6 eggs to almost 2 cups olive oil, added some Chile powder, salt and I added everything to the left over Tahini that was in their, basically didn't wash it out so their was about Tbsp left, enough to notice the taste.
 
P5060602_MayoChile-600_zps5n4omijn.jpg
 
I have yet to make home made mayonnaise. I'm open to it but my family is Best Foods Mayo snobs. I could make a small batch for me sometime. How long will it keep in the fridge ?
 
This batch are farm fresh so no pasteurization. Ive never had it go off, several months at least, Natural ACV works well as a preserve since it has active enzymes.
Make some mayo and put it in the "other" jar, theirs probably sugar in the other one to make people addicts lol.
 
Back-in-the-day...I worked in the kitchen at Northern State Multi-service center in Sedro-Woolley, what used to be one of 4 huge mental hospitals in Washington State.  Construction was started in about 1909, so by the '20's and 30's it was the leading mental hospital in the US.  We're talking...doctors from all over the world would come to the hospital to watch lobotomies, water therapy (immerse the patient in a tub of cold water and strap a canvas cover over the top to keep them in).  If you've ever heard of the Francis Farmer story, she was at Western State Hospital, same type of institution. 
 
Anyway, when I worked there in the 80's it had a Job Corp Center and a couple other programs with about 500 people onsite.  One of the items we got throught the government food surplus supply was vegetable oil, so one of our bosses decided to save money by making our own mayonnaise.
 
We used the 60 quart Hobart floor mixer, one of those huge mixers that stands about 5' tall.  Something like 5 dozen eggs, 10 gallons of oil, (mustard? or paprika? vinegar)...anyway, the thing about mayo is the oil has to be drizzled in while the mixer is going.  I took a #10 can, poked a small hole on the edge of the bottom, tied a string to it and hung it over the edge of the mixing bowl.  On days when we were making mayo, every person walking by the mixer would grab one of the 1/2 gallon tins of oil and refill the can.  After about 2 hours...gallons of mayo!
 
We used raw eggs, I doubt they can still do that now.  But again, that was...back-in-the-day...
 
I've made it a few time since then, but not on a regular basis.  It usually keeps for 5 days or so in the fridge.  
 
Sad and cruel tactics in the day to teat people, was watching something about Bedlam yesterday.
 
That's awesome the mass production and ingenuity. If you dont know were the eggs come from then yeah, wouldnt keep them too long.
 

Can kill many types of bacteria
glass-bottle-with-unfiltered-apple-cider-vinegar.jpg

Vinegar can help kill pathogens, including bacteria.
It has traditionally been used for cleaning and disinfecting, treating nail fungus, lice, warts and ear infections.
However, many of these applications have currently not been confirmed by research.
Hippocrates, the father of modern medicine, used vinegar for wound cleaning over two thousand years ago.
Vinegar has been used as a food preservative, and studies show that it inhibits bacteria (like E. coli) from growing in the food and spoiling it.
If you’re looking for a natural way to preserve your food… then apple cider vinegar could be highly useful.
 
Did you notice the photobucket graphic changed, and now says "temporarily"? Hmmmmm lol.
 
PS. Don't worry about the missing pics, I've had a script developed that snags the pic and hosts it on our server. It's just not ready to implement yet as it will be when the site upgrades.
 
The Hot Pepper said:
Did you notice the photobucket graphic changed, and now says "temporarily"? Hmmmmm lol.
 
PS. Don't worry about the missing pics, I've had a script developed that snags the pic and hosts it on our server. It's just not ready to implement yet as it will be when the site upgrades.
Click to expand...
does the "p500" on that graphic mean now people have to pay $500 instead of the previous $400 for their pics?
 
I've been making aioli (or mayo) with my immersion blender in a mason jar - it's super easy and an awesome way to infuse it with many flavors.
 
This is the link I used.  :)
 
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