Friday, 23 March 2012

Classic Mayonnaise - Recipe

INGREDIENTS

1 raw egg yolk
Salt and pepper to taste
1 tsp vinegar
1 tsp vegetable oil
1/2 tsp Dijon mustard

This recipe can be found on pg 178 of the Dukan Diet.

I ended up making this recipe twice. Neither time turned out exactly like mayonnaise... could not get it to be anything less than really runny mustard.

Place egg in a mixing bowl with salt pepper and vinegar.

Now the book says to slowly stir until well combined. & Then while stirring, to add the vegetable oil one drop at a time.

My first attempt, stirred slowly.


When I checked into it online, you are supposed to vigorously whisk when making mayonnaise. The first time I ended up with almost a water consistency. I added more mustard to maybe make it a little thicker and was left with a dark yellow, runny mess.

The second time I whisked the entire time, trying my hardest to get it thicker. It did... a teensy bit. No really noticable change though.

Second attempt, whisking furiously.
When mixture begins to thicken (it doesn't really) add mustard and stir until thoroughly combined.

Taste and make adjustments by adding salt and pepper for flavor add more mustard for a thicker consistency. I was afraid to taste it, because of the raw egg yolk, so I just left it like that. I added more mustard and... really didn't thicken it up at all. dissapointed.

It will keep refridgerated in a covered container for 2-3 days.

The book says that if you use liquid pasteurized eggs it will result in a thinner consistency. I used an actual egg yolk though, so I really don't understand.

Anyone tried this recipe and succeeded?

xoxo

43 comments:

  1. You know what, I've read so many of these recipes and wondered if anyone has ever tried to make any of them or if it is published by some person sitting in an office making up stuff...
    I haven't tried making the may, and I never will, the recipe is never going to work, that's just the physiology of mayonnaise :)

    I did however find some Miracle Whip fat free the other day, I make devilled eggs like once in 2 weeks with it, since it's not allowed, but it totally should be a tolerated food - 13 calories per tablespoon, half a gram of fat and 2.5 gram carbs. It really tastes good!
    xx

    ReplyDelete
  2. When I read the recipe in the book I knew it would never work. There's no way to get the right consistency with the ingredients listed. Plus, I just can't make myself eat anything with raw egg in it. Go figure, since, before I started dukan I never hesitated to eat a giant spoon full of raw cookie dough or lick the bowl after mixing a cake haha. I know you said you didn't try it, but did Prawn? I'm wondering if it just tastes like mustard, it's already such a strong flavor and to add vinegar to it, eh...I just don't get that recipe.

    ReplyDelete
  3. Oh I am so exited you are doing this.

    Mayonaisse was my favorite condiment. Either homemade or Hellmans. This was about the first Dukan recipe I ever tried to make. And Yes mine looked just like yours. Absolutely nothing like mayo.

    ReplyDelete
    Replies
    1. Glad it wasn't just me messing up the recipe :P Thanks

      Delete
    2. The recipe is perfect except it got the quantity of oil wrong :-)
      I make my own mayonnaise all the time because I hate the artificial taste of bought mayonnaise.
      Mix all ingredients with a bar mixer and SLOWLY add 1 cup oil, yes 1 cup :-) mixing vigorously until all the oil has been absorbed and the mixture has thickened.
      Originally you add 1 teaspoon sugar so add some sweetner.
      I also like to thin it by either adding some water or some pickled cucumber juice.

      Delete
  4. Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

    ReplyDelete
  5. There is a Dukan Mayo recipe on line that calls for 1 hard boiled egg-not raw egg yolk-not as smooth, but has richness and is thicker.

    ReplyDelete
    Replies
    1. Hmmm I feel like I would be more comfortable with the mayo if it didn't have the raw egg, you know? I have no idea why he has so many raw egg recipes.

      I'll look into it, thanks!

      Delete
    2. I just stumbled upon your site and SO glad I did! I am finishing up Attack phase and tried the Dukan Mayo II recipe today; one hard boiled egg, 1/4 cup nf greek yogurt and 1/2 t. dijon with salt and pepper. It was delicious! I decided to try this version because I couldn't stand the thought of eating raw egg. This recipe was a very good choice and I LOVE mayo so I am picky about substitutes. :)

      Delete
    3. Giving this one a go tonight. I think raw eggs are in mayo anyway.

      http://mydukandiet.com/recipes/dukan-mayonnaise.html

      Delete
  6. You need a stand mixer like a Kitchen Add or a blender to get the oil to incorporate properly. I make my own my with just one whole raw egg and a little less than a half a cup of vegtable oil. I have my mixer on the highest setting and whip the egg until it becomes light yellow in color then slowly pour the oil in. I do a consistancy check when I have about a 1/4 of the oil mixed and continue to it is the proper thickness. Of course you can add any spices and seasonings that you wish and change the oil. I store mine in a small sterilized canning jar.

    ReplyDelete
  7. Hey guys! My mum and I just tried this one, and as you said no dice. Thin as can be. Seeing we had nothing to lose, we tossed in a lot of greek yogart and that seemed to really thicken it up, as well as make it taste pretty good. When I say ALOT of greek yogart, it means a decent amount... but it looks more like mayo and is thicker now! Hope that helps!!!

    ReplyDelete
  8. The way to thicken the Mayo is to add guar gum. Just add 1 tsp and see if it is enough. You can get to a decent thickness

    ReplyDelete
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  15. Just so you know, mayo is made with raw egg.

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