Clem's Boiled Egg Mayonnaise


 

Need mayonnaise and there is none in the fridge? Have thought of making your own mayonnaise but were doubtful about using raw eggs usually cited in typical recipes? Fret not, you can make a "safer" form of mayonnaise using boiled eggs. Using the latter greatly reduces the risk of food poisoning which arises from bacterial contamination of eggshells from Salmonella spp. and the like. This is because boiling kills most bacteria (it is rather complicated to explain the whole story about the reduction of microbial viability via heat treatment here but you can always ask me).

A mayonnaise is an emulsion (of an oil and something with water e.g. vinegar). Oils and water do not like to mix and so will separate if blended together ("to split"). An emulsifying agent helps the two liquids of different polarities stay mixed. Lecithin found in egg yolks is a good emulsifying agent which is why eggs are used to make mayonnaise. Blending oil and water breaks up both phases into tiny droplets and these stay interspersed with the help of egg yolk (not split). To make an even better creamy mayonnaise, it is good to add a stabilizer such as a plant gum (e.g. xanthan at 0.05% w/w) to keep the emulsion stable.

Here's how to make mayonnaise using boiled eggs:
 


All the ingredients ready to blend
 


Clem's Boiled Egg Mayonnaise
 


INGREDIENTS

 

  • 3 eggs.
     

  • 1 - 2 tablespoons of souring agent: lemon juice or vinegar but taste as you go along to make sure that the end result is not more sour than you would like.
     

  • 1 - 2 tablespoons of your favourite type of mustard (or none if you so prefer). I used Dijon mustard.
     

  • 120 mL (half a cup) of a neutral flavoured oil (I used peanut oil).
     

  • Salt and pepper, and herbs if preferred - quantity to taste after blending.

     

METHOD

  • Boil eggs.
    Hard boiled will take at least 10 - 12 minutes.
    Make sure they are really hard boiled so that there will be good dispersal of the whites and yolks during blending.
     

  • Shell the eggs and place them in a blender (high-speed type will work best), or a container if using a stick blender.
     

  • Add the mustard (1 - 2 tablespoons).
     

  • Add the lemon juice or vinegar (1 - 2 tablespoons).
     

  • Add the neutral flavoured oil (120 mL).
     

  • Blend at high speed for several minutes.
    Monitor the result as you go along to check progress towards a smooth and cream mayonnaise.
     

  • If after awhile, the blend still looks a bit lumpy, add a small quantity of water and blend again.
    The added water should help produce a smooth creamy result.
     

  • Finally, add condiments to settle the taste to your liking.
    Salt, pepper and herbs are usually added.
     

  • Store in a clean lidded container in the refrigerator.
    Your homemade mayonnaise should last much longer than raw egg mayonnaise - a couple of weeks at least (the resulting quantity of mayonnaise is not a lot and should be finished in no time).


ENJOY!

 


All my cooking (some without recipes) can be found here:

 

http://clemkuek.com/photoalbum/photo696.html

 

 

 

18 September 2024

 

www.clemkuek.com
 

 

Created by Clem Kuek