Question about making mayonnaise

sped

Thu, Apr 02 2015, 8:51 pm

Does the blender need to be dry? Also, can someone please post a basic recipe?
Thanks

mummiedearest

Thu, Apr 02 2015, 8:59 pm

a dry blender is a good idea, though I don't know if it's absolutely necessary.

1 egg
a splash of vinegar or lemon juice
1-1.5 cups oil (don't use olive oil, it doesn't give a good flavor)

optional: salt, pepper, honey, mustard (for non-peach use)

blend egg and vinegar/lemon juice. while the blender is running, slowly add the oil at a trickle. try to take a whole minute to pour the oil. voila! mayo!

if you have a stick blender with a tall narrow cup, just put all the ingredients in the cup and blend.

Thu, Apr 02 2015, 9:02 pm

I just made this, and it came out good.

Mix: 2 eggs, 1 Tbsp lemon juice, 1 tsp sugar, 1 tsp salt
Add 2 cups oil.

Put hand blender on bottom of mixture, blend on low. Slowly move up as the mixture turns to mayo.

(I'd probably keep the blender dry, but not sure if it has to be or not)

sped

Thu, Apr 02 2015, 9:23 pm

Thank you all. I sort of dried my blender, but it was still damp. y mayo did not come out at all! It tastes good, but it's liquid and separating. I thought I put the oil in very slowly,but maybe it was too fast? Or could it have been the water?

ra_mom

Thu, Apr 02 2015, 9:27 pm

sped wrote:

What sort of blender are you using, hand or base?
I have a no fail trick.

sped

Thu, Apr 02 2015, 9:28 pm

A base blender. It is my second try. The first time the blender suddenly began to leak!?!? I have no idea why. I am running out of walnut oil and will soon need to go to pistachio.

ra_mom

Thu, Apr 02 2015, 9:31 pm

sped wrote:

A base blender. It is my second try. The first time the blender suddenly began to leak!?!? I have no idea why. I am running out of walnut oil and will soon need to go to pistachio.

What I do is pierce the bottom of a plastic cup with the tip of a knife - tiny hole. I insert it in the opening of the blender cover. Then I pour the oil in there and let it drip, drip, in reaally slowly. Could take 12-20 minutes. Comes out super thick and creamy.

sped

Thu, Apr 02 2015, 9:33 pm

ra_mom wrote:

Thanks. I may try that.

ra_mom

Thu, Apr 02 2015, 9:38 pm

sped wrote:

An suggestions for the flopped one? It tastes really good!

You can start again with eggs, lemon, seasonings... then drip in your runny mayonnaise.

But maybe just make another batch besides to be sure.

sped

Thu, Apr 02 2015, 10:24 pm

Thanks. That is what I am doing. Your suggestion really worked!

ra_mom

Thu, Apr 02 2015, 11:29 pm

sped wrote:

Thanks. That is what I am doing. Your suggestion really worked!

Yay! Let me know how it tastes.

rachel6543

Thu, Apr 02 2015, 11:35 pm

Is there any way to make mayo for pesach without raw eggs?

penguin

Thu, Apr 02 2015, 11:58 pm

Yes, you can do it with a hard boiled egg yolk. You can also cook the egg for a few minutes but officially if you're not commercial it won't necessarily kill any bacteria.

Sorry I don't have time to look for it now but you should be able to google it!