Wesson oil homade mayo.

[trof]

When I was a kid (1940s) mom had a mayo 'churn' with 'Wesson Oil' embossed on the bottom.
It was a cylindrical jar with a metal screw top.
There was a metal rod attached to a round metal 'screen'.
The rod fit through a hole in the top.
There were measurements on the side for oil, lemon juice (or vinegar?), and eggs (I think?).
You put all the ingredients in and pumped the plunger up and down until you got...MAYO!
Best I've ever had.

This is it:

[siligut]

1. A whisk does the same job, but you have to measure yourself

I like your mother's mayo jar, I don't think I have seen anything like it. My mother did have a salad dressing bottle, it had measurements on the side for oil and vinegar and then you had to add a packet of spices.

[trof]

5. Ah yes...Good Seasons Salad Dressing.

We still have a couple of the bottles.
Almost 'home made'.
Wasn't bad.
It's still available.

[OffWithTheirHeads]

2. I make Mayo regularly in the Quisanart. Same concept, just faster.

but yours looks cooler.

[crunch60]

7. OK, I have a Quisanart, would you care to share your recipe for Mayo? tx

[OffWithTheirHeads]

8. No sweat.

Classic Mayo

2 large egg yolks
1 tblspn red wine vinegar
1 Tsp Dijon-style mustard
1/8 tsp freshly ground pepper (white if you have it)
1/8 tsp salt
2/3 cup vegetable oil

Insert blade useing blunt edge. Add all ingrediants except oil to prep bowl. Mix at high speed to blend (about 15 seconds).

With machine running at high speed, guadually add oil to one of the recessed areas in the cover so that oil flows through the feed hole in a slow, steady stream. The Mayo will thicken as the oil is added. This takes about 2 minutes. Run machine for about 1 minute, check consistancy and continue.

Makes about 1 cup.

A kitchen Aid Mini prep is the perfect size for this but a full sozed one works just fine.

Adding a couple of Chipoltlie chilies to the mix makes a great mayo for fish burgers etc. Other herbs to suit your taste will work just fine too.

[crunch60]

14. Thank you! I will use EVOO instead of Wesson oil. Hope it will still work.

[OffWithTheirHeads]

15. Don't know what EVOO is but I've done this with Ex...never mind...it will work just fine.

[crunch60]

19. Extra virgin olive oil. per Rachel Ray. Bad habit, use initials and people don't

know what your talking about.

[OffWithTheirHeads]

20. Welcome to old people, but I got it. Smarter than most old folks.

[crunch60]

21. Hey, I'm no spring chicken myself. I used to watch the original "I Love Lucy"

[OffWithTheirHeads]

22. Ralph and Ethel Kramdon?

[crunch60]

23. Loved the Honeymooners, Carol Burnett, and my favorite movie, W.C Fields in "My Little

Chickadee" that one on rerun of course.

[Brother Buzz]

3. I remember seeing one, and I'm not sure if it was a Wesson oil unit, BUT I remember the caution....

embossed on the side warning against trying to make mayonnaise during an electrical storm.

[Kali]

4. that is really cool, never seen one

I have glass butter churn. it has a crank on top and a wooden paddle arangement inside the jar (think it must be 3 quarts) but they are fairly common I think.

I tried making mayonnaise once. it didn't work. got close to the right consistency and then separated, tried to fix it but the second try didn't work either, didn't want to waste any more eggs so I gave up.

[trof]

6. My 9 year old grandson makes butter in a clean mayo jar.

My daughter fills it halfway with heavy cream and hands it to him.
"Make butter."
He shakes it and shakes it and lo and behold...it's BUTTER!

[noamnety]

9. I use the 20 second method with the stick blender

Last edited Fri Mar 30, 2012, 12:01 AM - Edit history (1)

[quakerboy]

10. I plan to live forever. Step one:

Never eat mayo again. Vile, evil substance, and fertile breeding ground for every type of microorganism that will do you harm.

[Major Nikon]

11. The worst thing about mayo is the amount of calories it has

The oil and eggs make it pretty calorie dense. Although there might be some pathogens that can live in mayo, I wouldn't exactly call it "fertile breeding ground". Mayo has a lot of vinegar which lowers the PH and most pathogens don't do well in low PH environments. White vinegar actually makes a great kitchen disinfectant. I keep it in a spray bottle and use it to wipe down my counters and cutting boards.

Homemade mayo doesn't have the preservatives like commercial mayo. A month in the fridge and it's time to toss it. I'm sure there are many that keep it longer with few ill effects.

[trof]

12. Mom never kept mayo in the fridge.

Or mustard.
We never seemed to suffer from dysentery or anything else.

Now 'EVERYTHING' says "Refrigerate after opening".
Even Tabasco sauce.
CYA

[Major Nikon]

18. Keeping it in the fridge just keeps it from separating

It has more to do with retaining the quality of the mayo than it does pathogen growth. Since mayo has a low PH, it won't support pathogen growth and this is true at room temperature or refrigerated.

[quakerboy]

13. Nope. its the taste/texture/existance of the substance

those would be the worst things about it.

As to the safety of mayo.. I'd rather eat raw chicken with a side of raw pork slathered with raw egg. I would feel safer. Back in my days as an undergraduate Bio student, I do recall reading a study that indicated that something like 85% of the outbreaks of food poisoning at potluck type events were directly traceable to dishes that contained Mayo. Mayo has the sugars, the fats, and the proteins to act as a happy growth medium for all sorts of things that I don't care to share my digestive tract with.

[Major Nikon]

16. You might want to read this study

Their testing showed that mayo inoculated with pathogens effectively reduced those pathogen levels over time.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC167728/pdf/614172.pdf

http://www.wvagriculture.org/images/Literature/Mayo%20brochure.pdf

[OffWithTheirHeads]

17. Well, good luck with that.

After watching my 90 year old mother in law sit in front of the TV for 13 hours a day watching re runs of Golden Girls, I intend to pickle my liver with good Vodka and good wine, eat all the Foie Gras I can get my hands on, finish dinner with a good cigar and die smiling.