Fast Mayonnaise in a Jar From Olive Oil and Balsamic Vinegar

Intro: Fast Mayonnaise in a Jar From Olive Oil and Balsamic Vinegar

A quick way to make delicious real mayonnaise right in the jar

Equipment

• Immersion Blender
• measuring spoons
• 1 pint canning jar

Ingredients

• olive oil
• 2 eggs
• 1-2 tbsp balsamic vinegar
• salt

Instructions

1. Gather together all equipment and ingredients
2. Crack the eggs into the canning jar
3. Add salt as desired (around 1 tbsp)
4. Add 1-2 tbsp of balsamic vinegar
5. Fill the jar to slightly below the collar with olive oil
6. Plunge the tip of the immersion blender all the way to the bottom of the jar
7. Run the blender at high speed while holding it against the bottom of the jar until a thick emulsion starts to form
8. Slowly raise the blender tip upward making sure that the oil is combining with the emulsion
9. Keep raising the tip, gently moving it up and down in small movements
10. When the entire volume of oil is combined, plunge the tip down and up a few times to homogenize the mayonnaise
11. Shake off any excess mayonnaise, using a rubber spatula if necessary, to transfer the last dollop of mayonnaise to the jar
12. Screw the lid on the jar and refrigerate

Comments

[pepmpm]

If you use sunflower oil the mayonnaise it will not be cut, with olive oil the result is an strong mayonnaise.

[JermaineM10]

I would like to see if it can con me away from the usual Miracle Whip

[greenplat0]

Sweet ible!!! Thanks!! Keep up the great work!

[BLASTFEMI]

Wow! This couldn't be any easier! I think I'm ready to try and make my own! Thanks for the inspiration!

[Laral]

Thank you. Do try it. It is easy. Just remember to start at the bottom of the jar and work upward.

[avocadostains]

Wow! Ill have to try that. I live in a world where people dont even understand that there is a difference between miracle whip and real mayo. It is sad.. What is the approximate shelf life stored in the fridge? Is the balsamic just a personal touch or is that specific vinegar what gives it the classic mayo taste or could you use any vinegar?

[Laral]

Thanks. I really don't know the shelf life. I use it up within a few weeks. It's best to make a small batch at a time so it is always fresh. I use organic eggs too. Less chance of salmonella. Actually any vinegar and oil will due. I just prefer this combination for a real Italian flavor. For a more 'classic' American taste you could use white vinegar and a neutral oil like corn oil. I wouldn't recommend canola oil. It has a bogus taste IMO and is processed with chemicals.

The standard formula is:

1 cup oil

1 tbsp vinegar

1 egg

salt

[avocadostains]

Oh OK so it lasts a good while then not just a few days. The last few egg sandwiches I made have been dry, lacking the Mayo. They will b henceforth not lack.

[Laral]

I wouldn't exactly say a good while but a few weeks to be safe. Even though organic eggs have a low likelihood of salmonella contamination, if there is any of the bacteria present, it could incubate and multiply even in the cold refrigerator. I'm sure commercial mayonnaise uses pasteurized eggs but they are not available to the consumer unfortunately.

[avocadostains]

Interesting. You made me curious about egg pasteurization. Apparently its done in an immersion circulator water bath just below the temp of egg coagulation. I read that The USDA mandates that grade a eggs be washed cleaned, chemically sanitized and dried. Who know whether that happens or not with the eggs in the store. Oddly in Europe eggs labeled grade A must not be washed. I read that that's to promote good animal husbandry, producing clean eggs rather than cleaning dirty eggs. Apparently then the inside of the egg is sterile though one site indicated that bacteria could pass the the pores of an egg shell. I don't really know but I doubt that. I bet the protein in raw eggs is way more bio-available than cooked. Athles drinking raw eggs, etc.

[Laral]

Yes. I actually tried pasteurizing an egg by maintaining a water bath at 140F for 5 minutes as per http://www.wikihow.com/Pasteurize-Eggs. The egg was slightly cooked on the outside and didn't emulsify. I have read that the chance of getting salmonella from eggs is very low but using organic eggs can reduce that risk even further. Chickens get salmonella from unclean conditions such as in mega production farms where they are confined in tight unsanitary conditions. Eggs from the store seem to be cleaned but it doesn't hurt to wash the egg again. There could be traces of bacteria on the shell that could get transferred.

[avocadostains]

For stove top pasteurization, a double boiler may work better than a simple pot. Because while you can maintain the overall water temperature in a pot, the stove burner itself can be over a thousand degrees farenheit. The egg likely cooked from being in direct contact with the bottom of the pot. It would probably be better to not have the eggs on the stovetop at all but in a seperate large non heated container, like an empty crock pot, just making a bath for the eggs as you would for a person. Fill it partway with hot water from the sink and then keep a pot of steaming hot water nearby to get the bath up to temperature and add a bit to the bath if the temperature should drop. Stirring the eggs would help maintain even temperature. It's almost a 2 person job.

[Laral]

I did use a double boiler and raised the egg off the bottom with a folded washcloth. It was evenly cooked all around the outside. A crockpot might work if you could control the exact temperature. In fact I have a modified Harbor Freight router speed control that would do that. But it would take forever to stabilize it.

[avocadostains]

That is a good idea with the router control. The wattage of a cooking element is too much to keep water at a steady temperature. Something like a submersible aquarium heater and pump to circulate the water might work though the aquarium heaters dont go to that high of a tempertature. I saw an instructable to modify an aquarium heater to always be on. Theyre expensive at the store but can be gotten cheaply on ebay. Youd still need the router control. For less than ten dollar you can get a submersible water heater element at the hardware that could be wired to an extension cord. Not sure if that would be safe. Depends on the water tightness. If you do an instructables search for 'sous vide' you will find some instructable for a diy microcontroller to control temp. They can be built for around 40 dollars even if you have to buy all the parts. The best would be to use a combination of the router control and the microcontroller to find the exact wattage needed to reach pasteurization temperature for a certain amounbt of water. Still there is the issue of the eggs being in contact with anything other than the water. I am sure the wash cloth helped a lot but it may still have been a higher temperature than the surrounding water thereby cooking the egg. You made me curious so I did an experiment. By making a supersaturated solution of salt and water you can get the bouyancy high enough for a raw egg to float. I tried it and it worked! Put salt in water, more than will dissolve into it, then heat the salt and water mix in the microwave so even more salt will dissolve into it. (That's super saturating, not sure if you were familiar with that term or not). Anyways by pasteurizing the eggs in that solution you wont have to worry about them touching the bottom of the pot or crock pot, only the sides. A double boiler may work then. You may be able to get a close enough temperature range. Maybe a silicone spatula to stir with or even a silicone bumper ring to keep the eggs from touching the sides. Silicone stays cool.

[Laral]

Yeah, a sous vide setup would be ideal. A PID controller would precisely control the temperature. The salt solution is an interesting idea but wouldn't the top of the egg be exposed to the air? Did you measure the temperature of the yolk after you did it? Did the egg emulsify with the oil properly?

[avocadostains]

Yes, The very tippy top of the egg was exposed to the air. No I did not measure the eggs temperature. I have not tried making the mayo yet. Really I guess there's no way to tell for sure if the egg pasteurized properly without having first an egg infected with salmonella and then a way to verify that the salmonella was killed by the pasteurization, like a microscope. Did you try to use the slightly cooked egg, the part that was still liquid?

[Laral]

Yeah, it would be difficult to tell but if the yolk is 140F it should be free from live salmonella if it was held at that temperature for 15 minutes right? No need to know the 'before' state. The best way to tell is if you don't get salmonella poisoning . LOL.

I did just use the liquid part but it must have been altered chemically because it didn't emulsify.

[avocadostains]

i bet that US eggs are pretty safe. It seems like whenever I read about a salmonella outbreak the source is produced. Also, buying eggs in the grocery store you never see a wet or dirty one. They've got to be cleaning them somehow..

[avocadostains]

*I meant produce, not produced. Like the source of the outbreak is lettuce or something.

[Laral]

Yes that is true.