Home Made Mayonnaise

This is the world-wide preview of my first video demo. Let's call it a practice demo video. A friend asked for a mayonnaise recipe using free-range eggs off her farm and since it is such a quick and easy task I thought I'd do it via video. This is what happens when you work without script. I also need to get some better lighting, since the walls of my kitchen make everything I cook look orange. Also, the battery failed on the video camera about 3 minutes into shooting. We had to plug up the camera and resume shooting, but for some reason my WMM doesn't like the second half of the video. I tried for several hours to splice the two videos together and even though it would work on the preview screen, when I published the movie, it would freeze 10 seconds into the start of the second video. This became really frustrating so I finally just made a movie featuring the first portion of the video, then uploaded the second video clip to YouTube and linked it here. I don't like this because there are several dead spots in the video I had edited out, and now it is too long. But at least people can see the whole process now. More practice, I guess.

For your own home made mayo, check out the video:



This is part-two of the video(uncut) via YouTube

Fresh Home Made Mayonaisse

2 free range organic egg yolks
1/4 teaspoon ground mustard
1 tablespoon fresh lemon juice
2 cups vegetable oil
Salt to taste

Whisk the eggs, mustard and lemon juice in a bowl until well mixed. Whisk in oil drop by drop until an emulsion forms. You do this by adding a drop, whisking, adding a drop, whisking, until the yolks begin to lighten in color and you cannot see any droplets of oil. Begin adding oil in a slow, steady stream, whisking constantly. The mayonnaise with lighten in color and thicken in consistancy. When all the oil is added in, taste and season with salt. Keep in the fridge for two to three weeks.


Santa Fe Ranch Dressing

2 cup fresh home made mayonnaise
1 cup organic buttermilk
¼ cup fresh lime juice
1 cup chopped herbs: chives, parsley, dill, and cilantro
1 teaspoon chopped garlic
1 teaspoon dried onion flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon ground chili powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, buttermilk, lime juice, herbs, garlic, onion flakes, cumin, coriander, chili powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. Should keep for two to three weeks. Great with ham or in a potato salad.