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Jun 28, 2011 01:28 AM
Discussion

Special Homemade Mayonnaise

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.

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  1. 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.

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

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

        1 Reply
        1. re: cocktailhour

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

        2. sounds great, if it works

          1. 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.