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Special Homemade Mayonnaise

bluezombie Jun 28, 2011 01:28 AM

If you ever had bone marrow , you know its rich and fatty. I've been thinking of making a bone marrow mayo by collecting bones of shanks I buy and freezing them. Once i have enough, I would melt the marrow into liquid for about 1 cup and make mayo out of the marrow oil. What do you guys think? I hope it works.

  1. Popkin Jun 29, 2011 10:54 AM

    I'm just posting to keep an eye on this thread, that is truly an intriguing idea!

    1. Antilope Jun 28, 2011 09:12 PM

      Can bacon grease mayonnaise be far behind?

      4 Replies
      1. re: Antilope
        Tom P Jun 30, 2011 11:11 AM

        Antilope, you ask that as if it is a problem? :)

        1. re: Tom P
          Antilope Jun 30, 2011 11:41 AM

          I enjoy bacon gravy on biscuits, BLT pasta salad, etc, so for me it's more of a dream than a problem. ;-)

        2. re: Antilope
          Cheez62 Jun 30, 2011 09:48 PM

          Not far behind at all, apparently.


          1. re: Cheez62
            Antilope Jul 1, 2011 12:33 AM

            THATS! WHAT! I'M! TALKING! ABOUT!!! Now do goose fat or duck fat mayonnaise. ;-)

        3. Zeldog Jun 28, 2011 07:15 PM

          This is truly a worthy experiment. I see a couple of issues. Rendered marrow is already semi-solid at room temp, so you who knows what the right egg yolk to fat ratio is. You might need more yolk or a bit of water to thin it out a bit. And should you include lemon juice? I'd blend the mayo without and once you've figured out the texture add some flavorings to small samples. Garlic perhaps, or sweet paprika, maybe a dash of cumin.

          Might not work, but if it does you can call it marronnaise.

          1. Tom P Jun 28, 2011 05:22 PM

            Sounds good to me... I'd make a homemade aioli, all the way until you are just about finished, then add the 'liquid'... One, I'd boil the liquid way down until it was thick and rich. I also doubt it would take very much to flavor the mayo. Yum.

            1. zuklaak Jun 28, 2011 04:07 PM

              sounds great, if it works

              1. c
                cocktailhour Jun 28, 2011 03:55 PM

                I would wonder if it would emulsify properly, but I wouldn't know until I tried!

                1 Reply
                1. re: cocktailhour
                  chefathome Jun 28, 2011 03:56 PM

                  I know - I am wondering that, too. I'm very curious...

                2. c
                  chefathome Jun 28, 2011 03:23 PM

                  You've got my attention! I would love to hear your results.

                  1. rakip Jun 28, 2011 03:19 PM

                    Sounds intriguing, 'true thinking outside the box'. The beef flavour, if it sucessfully amalgamates into a mayonnaise would perhaps restrict its use but it would be dynamite on a cold beef salad or with garlic cloves added could be a beef aioli to be served with slices of cold roast beef. Keep us posted.

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