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Xanthan Gum and homemade mayo
Posted on 3/22/10 at 6:17 pm
Posted on 3/22/10 at 6:17 pm
First Post, here we go (holding breath)...
Has anyone here used Xanthan Gum to thicken homemade mayonnaise? If so, about how much would you add and when would you add it to the emulsion/mixture. I can create the stable emulsion, but I just can't keep it thick.
TIA
Has anyone here used Xanthan Gum to thicken homemade mayonnaise? If so, about how much would you add and when would you add it to the emulsion/mixture. I can create the stable emulsion, but I just can't keep it thick.
TIA
7
Posted on 3/22/10 at 6:21 pm to WayDownUnder
quote:
homemade mayonnaise
I've actually never heard of anyone making their own mayo.
[EDIT] You really an Aussie?
This post was edited on 3/22/10 at 6:22 pm
Posted on 3/22/10 at 6:48 pm to WayDownUnder
Never had to use XG in my homemade mayo. I LOVE homemade mayo.
Are you adding the oil VERY slowly? How many egg yolks to a cup of oil?
Are you adding the oil VERY slowly? How many egg yolks to a cup of oil?
Posted on 3/22/10 at 6:53 pm to Gris Gris
Why would you use crap like that? I rarely buy mayo, homemade is 10x better and is extremely easy to make in a food processor.
Posted on 3/22/10 at 6:55 pm to andouille
I've never used XG and I wouldn't. Homemade mayo will change your life. It's so good.
Posted on 3/22/10 at 6:56 pm to andouille
I also make mayo a lot and have never had a problem with thickness...no matter what wild things I add.
Posted on 3/22/10 at 6:58 pm to tavolatim
post your recipe and let's take a look
Posted on 3/22/10 at 6:59 pm to WayDownUnder
quote:I've made plenty of home made mayo and I wouldn't know where to ever get xantham gum.
Has anyone here used Xanthan Gum to thicken homemade mayonnaise? If so, about how much would you add and when would you add it to the emulsion/mixture. I can create the stable emulsion, but I just can't keep it thick.
My mayo comes out thick enough with eggs, oil, and spices. (I'm partial to a garlic version or a hot pepper version).
Posted on 3/22/10 at 7:26 pm to tavolatim
quote:
post your recipe and let's take a look
two whole eggs (room temp)
tsp (about) yellow mustard
2 tsp (about) white vinegar
Bamix emersion blender on high for about a minute
then slowly (at least I'm trying to add slowly) add about 1 cup of oil
finally, I add a bit of salt to taste
This is a modified version of K-Paul's recipe
Thanks for the help!
quote:
[EDIT] You really an Aussie?
Originally
This post was edited on 3/22/10 at 7:29 pm
Posted on 3/22/10 at 8:07 pm to WayDownUnder
I've only made versions of PP's recipes before,and while the thickness has never been like a commercial brand,the flavor has been awesome.
Posted on 3/22/10 at 8:12 pm to OTIS2
quote:
the thickness has never been like a commercial brand,the flavor has been awesome.
I think this is the same problem I'm running in to. The flavor is fine.
Posted on 3/22/10 at 8:28 pm to WayDownUnder
i've got one of those old mayo makers.. it looks like a big glass tube with a plunger in it, with different recipes on the side.. was marketed by Wesson Oil.. works good..
Posted on 3/22/10 at 8:29 pm to WayDownUnder
Try using one egg and the yolk of another.
Up the vinegar to a tablespoon...go with dry mustard(about a teaspoon) and up your oil(vegetable) by 1/2 a cup.
Up the vinegar to a tablespoon...go with dry mustard(about a teaspoon) and up your oil(vegetable) by 1/2 a cup.
Posted on 3/22/10 at 8:32 pm to WayDownUnder
quote:
First Post
Tremendous first post---and I mean that.
Posted on 3/22/10 at 8:40 pm to tavolatim
quote:
tavolatim
Thanks, I'll give it a shot!
quote:
BigAlBR
This post was edited on 3/22/10 at 8:50 pm
Posted on 3/22/10 at 9:10 pm to WayDownUnder
i use xantham from time to time. From the times i've used it, it gave the sauce a kinda slimy texture if i added too much. Just try adding a little at a time. Try adding about a 1/4 of a tea spoon first. A little bit of that stuff goes a long way. Also try spreading it out on the emulsion, or the xanthan will clump up.
Posted on 3/22/10 at 9:15 pm to saintbengal
quote:
saintbengal
First Post just for me, well..well..
This post was edited on 3/22/10 at 9:18 pm
Posted on 3/22/10 at 9:23 pm to OTIS2
quote:
the thickness has never been like a commercial brand
It usually isn't as thick as store bought anyway, but if you put the oil in too fast that will make it more runny.
Bacteria absolutely love this btw, don't let it sit long even in a cold fridge.
Posted on 3/22/10 at 9:37 pm to foshizzle
quote:Agreed.You can't rush adding the oil with the blender method.
It usually isn't as thick as store bought anyway, but if you put the oil in too fast that will make it more runny
quote:I'm sure you're correct.I haven't made any in about 23 years...but it sure is good.
Bacteria absolutely love this btw, don't let it sit long even in a cold fridge.
Posted on 3/22/10 at 10:33 pm to WayDownUnder
blasphemy!
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