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Mayonaise

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ORIGINAL POST
Posted by sam i am 18 yrs 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!

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COMMENTS
Taps 18 yrs ago
Add the olive oil/sunflower oil in light trickles, drop by drop, be gentle.


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missmuffet 18 yrs ago
while u beat the eggs, add oil and lemmon juice little by little, go slow, it would deffinetly set.

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annebin 18 yrs 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

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sam i am 18 yrs 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.

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