Heavy Mayonnaise

Jun
8

I am trying to figure out how to make heavy mayonnaise. I have seen it in 1 gal plastic jars at a food warehouse, but it was like 20.00, more than I need and more than I want to spend. I know how to make mayonnaise but how do you make it heavy? I would like to try this on my potato salad to make the mayonnaise stick to the potatoes better. There is a potato salad in my area sold in stores called Grandmas Potato salad and it doesn’t seem to have much stuff in it. It is really good and tastes a lot like homemade, and I have a feeling they use heavy mayonnaise in it.




Comments

  1. CindyP says:

    I think the “heavy” in mayo is extra egg yolk for extra emulsifying. Egg yolk acts as the emulsifier so the oils don’t separate and when there’s more added, it holds together better.

    I’ve been wanting to try making the mayo with the stick blender….it works so well with “emulsifying” homemade soap, I think it would work great to emulsify the mayo.

    • Carolyn says:

      I use up to a tablespoon of liquid lecithin as an emulsifier when making homemade mayo or almost any salad dressing and it does the job very well. Except for the color, my homemade mayonnaise looks/acts like Hellman’s — I use just-gathered eggs from my pastured hens so the color is very yellow most days.

      The stick blender can work for making mayonnaise. I use mine when I only want a cup or so of mayo or dressing, otherwise I use the Vitamix. Only drawback for me to using the stick blender is I have to hold it while pouring in the oil and if it tilts even a bit to one side I’ve been known to throw mayonnaise all over the cabinet…

  2. cityMousE says:

    I agree with CindyP, extra egg yolk… and try using olive oil. Extra virgin olive oil is heavier than safflower or canola, and really gives a nice round flavor to the mayo. Then again, it’s expensive… unless you buy the Italian 3litre cans.

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