100% Animal Fat Mayonnaise Dream

[Z...]

I find mayonnaise made from the right fats best way to deliver that much needed fatty punch throughout the day. But making animal fat mayonnaise is not so easy.

Anyone who has endeavored to make mayonnaise knows how frustrating it is to have your nice emulsion breaking in front of your eyes. Especially if you ambitiously set out to make 1kg jar to have long lasting supply.

When I started experimenting with home made mayo I first started with olive oil and added about 1/5 of goose fat emulsifying them separately. This was a success but only after it broke two times and I managed to save it both times using new egg yolk each time and adding the broken mixture to it slowly. Needles to say this was terribly frustrating and it lasted almost 2 hours. The result was delicious nevertheless.
Next time I got more courageous and without checking the science behind the whole process I tried to make mayo which would contain mostly goose fat and just some olive oil.
This was a complete disaster. The emulsion never really took off, and after 2 hours of frustration I ended up with funny looking sauce which did set in the fridge but it was very unsightly with olive oil separating from now set goose fat. Even the taste was not so great.
It was eaten nevertheless, since I hate wasting perfectly good nutrients and its now time to make a new batch.

I looked around a bit and I managed to find this :

I knew that the main difference between animal fats and vegetable fats is that animal fats contain a much higher proportion of saturated fatty acids. Fatty acids are essentially a long chain of carbon molecules. In saturated fats, each of these carbon molecules has two hydrogen molecules bonded to it. These hydrogen molecules act kind of like a support system, keeping the fatty acids long and straight. On the other hand, unsaturated fats (a fatty acid that contains one or more carbon molecule missing a one of its two hydrogen partners), have a bent, kinked shape. Oddly enough, with fatty acids, threesomes are actually less kinky than pairs. The chart at the right indicates percentage of saturated fatty acids to overall fatty acids in common fats, with butter being the most highly saturated at 62%, and olive oil with a mere 13%.

The shape of saturated fat molecules must have something to do with my mayo's problems—after all, asides from minute amounts of flavorful molecules, saturation level is essentially the only difference between vegetable fats and animal fats—but what exactly was going on?

I emailed my friend Guy Crosby, an associate professor at Harvard and Framingham Universities and science editor at Cook's Illustrated for some answers. My hunch was right: shape is everything. Here's what he had to say.

"Saturated fats (triglycerides) contain very linear fatty acids that can pack together and form crystals, sort of like a bunch of pencils in a box. Unsaturated fatty acids are bent like a V-shape, so they pack very poorly and do not tend to crystallize until much lower temperatures. The tendency of saturated fats to crystallize means they will be much less likely to form microscopic droplets that can be stabilized by emulsifiers such as lecithin in eggs. Instead there will be a greater tendency for the saturated fats to separate from the unsaturated oil and water to form more stable crystalline structures. In other words, the saturated fat molecules have a greater affinity for each other than they do for the emulsifier or the oil. "

With this in mind, finding the solution was simple. All I had to do was increase the ratio of unsaturated fat to saturated fat. In a more dilute solution, the saturated fat molecules are less likely to come in contact with one another, and therefore less likely to form the crystalline structures that were interfering with my emulsion.

The higher the level of saturated fat in a given rendered animal fat, the more I had to dilute it with vegetable oil. Serendipitously, this turned out to be a good thing for flavor —highly saturated beef is powerful enough that even when diluted five to one with vegetable oil, the spread positively screams beef. I quickly whipped out three break-free animal-fat mayos, or meatonnaise, as I'll now refer to it.

so basically it looks like its impossible to make mayo exclusively from animal fat which was my main ambition. I dont have anything against olive oil, in fact i love the taste I just wanted to have a good sort of saturated fats.
But mixing goose fat with olive oil is next best thing so this will be my third and hopefully successful attempt.
From what I understood its very important to not have goose fat too warm ( it has to be melted as it usually solidifies below 15 degrees) and egg yolks have to be room temperature. This time I am going to mix olive oil with goose fat first and we see what happens...

Here is his recipe for baconnaise ( made form rendered bacon fat) just replace evil canola oil with olive oil

http://www.seriouseats.com/recipes/2009/10/baconnaise-meat-mayos-mayonnaise-recipe.html

 

[Carl]

I'm not sure how true this is, as I once made mayo from pure rendered lard. Maybe I just got lucky somehow.


Cheers for the recipe though, duck fat sounds nice.

 

[Ollie]

I find mayonnaise made from the right fats best way to deliver that much needed fatty punch throughout the day. But making animal fat mayonnaise is not so easy.

Anyone who has endeavored to make mayonnaise knows how frustrating it is to have your nice emulsion breaking in front of your eyes. Especially if you ambitiously set out to make 1kg jar to have long lasting supply.

When I started experimenting with home made mayo I first started with olive oil and added about 1/5 of goose fat emulsifying them separately. This was a success but only after it broke two times and I managed to save it both times using new egg yolk each time and adding the broken mixture to it slowly. Needles to say this was terribly frustrating and it lasted almost 2 hours. The result was delicious nevertheless.
...
so basically it looks like its impossible to make mayo exclusively from animal fat which was my main ambition. I dont have anything against olive oil, in fact i love the taste I just wanted to have a good sort of saturated fats.
But mixing goose fat with olive oil is next best thing so this will be my third and hopefully successful attempt.
From what I understood its very important to not have goose fat too warm ( it has to be melted as it usually solidifies below 15 degrees) and egg yolks have to be room temperature. This time I am going to mix olive oil with goose fat first and we see what happens...

Here is his recipe for baconnaise ( made form rendered bacon fat) just replace evil canola oil with olive oil

http://www.seriouseats.com/recipes/2009/10/baconnaise-meat-mayos-mayonnaise-recipe.html

I tend to use grapeseed oil, which doesn't split like olive oil, Have yet to use it with animal fat. though.

This may help, or not.

 

[Galaxia2002]

Please read the post I have just written and see recipe one. Maybe a mix of lard and olive and playing with the water/fat and gellatin amount can
do the trick

http://cassiopaea.org/forum/index.php/topic,30619.msg400417.html#new