Mayonaise

Posted by sam i am (641 days ago)

I have been trying to make homemade mayonaise for some time. I use fresh edible eggs from City Super (Japanese brand), but without any success. Mayo does not turn creamy - always stays runny. What am I doing wrong? Or is it the type of egg that is not correct?

Any tips welcome!

(I am based in Hong Kong)

Posted by uncle joe (641 days ago)

don't use olive oil. it won't set. use sunflower oil. and contrary to the recipes u read, u can use a whole egg.(one egg for a jar)

(I am based in Hong Kong)

Posted by Taps (636 days ago)

Add the olive oil/sunflower oil in light trickles, drop by drop, be gentle.

(I am based in Guangzhou)

Posted by missmuffet (620 days ago)

while u beat the eggs, add oil and lemmon juice little by little, go slow, it would deffinetly set.

(I am based in Hong Kong)

Posted by rititt (615 days ago)

no need to use japanese brand egg, eggs are eggs, japanese chickens are not superior to the chinese ones.
most important is the temperature at which the egg will be beaten. Normally, they say "temperature" room but in europe it's cold there... so what you should do is to take your egg out of the fridge and let it warm up until it is not cold.
add very slowly the oil and beat it up constantly.
you need to try several times before you know the trick.
add some mustard, lime, tabasco etc.. whatever you want to give spice and taste to your mayonnaise.
cool it up in the frige overnight to firm it up, it will taste better.

(I am based in Hong Kong)

Posted by annebin (614 days ago)

Regarding the use of olive oils, It will set if whisked in slowly or in trickles. Best to use light olive oil. I tried using extra-virgin and it was too tasty

(I am based in Hong Kong)

Posted by rititt (613 days ago)

yeah, don't use extra-virgin oil, just use a normal one, lighter. olive oil works well also.
the important thing is the temperature of the eggs.

(I am based in Hong Kong)

Posted by sam i am (600 days ago)

Thanks you all for your valuable advice! I will try keeping the egg at room temperature and add the oil drop at a time.

rittit - the reason why I use Japanese egg is because they are edible to be eaten raw. Of course that does not mean they are superior, but they seem to be more fresh than, say the US counterpart.

(I am based in Hong Kong)