Comments on: Mayonnaise a la Marketman

by: Aly

Sun, 09 Nov 2008 12:36:44 +0000

My sister made mayonnaise once and left it in the refrigerator. My friend and I thought it was soup and heated the bowl in the microwave. You can just imagine how that turned out…

by: Belgin

Mon, 11 Aug 2008 06:30:16 +0000

I always enjoy reading your articles. Surely it was many decades ago but it’s one of my best childhood memories I had, spending time with my mom in the kitchen making homemade mayonaise just like the same process you made minus mustard but we use kalamansi juice. My mom being a Home Economics graduate from University of San Agustin, she knows quite a few tricks making foods from scratch. The homemade mayo we always make tastes better than the commercial brand says our relatives and I don’t remember buying store mayo when we are growing up and for some reason nobody in my family suffered from salmonella eating raw eggs.

by: Marketman

Sun, 27 Jul 2008 11:31:55 +0000

lalaine, salmonella is a risk, but apparently, a relatively low risk… but I guess not if you get it. You can also get salmonella from other foods, not to mention cooties in fresh salad greens… so this is all a calculated risk…

by: lalaine

Sat, 26 Jul 2008 23:56:44 +0000

I’ve been a fan of homemade mayonnaise myself but unlike your fun story, mine was 36 hours of discomfort plus IVF for hydration. I contracted a bad case of salmonella from consuming raw eggs! May I suggest, pasteurized shell eggs?

by: Marketman

Mon, 07 Jul 2008 13:32:42 +0000

roy, I haven’t tried it with canola, but it will probably work… and yes, it gets a little more solid in the fridge but will thaw if left out for a few minutes. Also, cover with plastic wrap on the surface of the mayo to prevent a film/crust on the surface. But eat with a day or two for best results.