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Homemade Mayo

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toysrus

Wed, Jan 13 2021, 11:14 am

Anyone have a easy no-fail recipe

yiddishmom

Wed, Jan 13 2021, 11:21 am

Garlic Mayo
1 egg
2 garlic
1/2 TBSP lemon juice
1/2 TBSP vinegar
1/2 tsp salt

Blend in food processor S blade for 3-4 minutes until almost white.
Slowly drizzle in 1 cup oil until it stiffens.

I leave out the garlic many times.

LovesHashem

Wed, Jan 13 2021, 11:22 am

Homemade mayo is the best.... Peas, love, and carrots has a recipe.

toysrus

Wed, Jan 13 2021, 11:25 am

yiddishmom wrote:

Can I do it with a hand blender?

toysrus

Wed, Jan 13 2021, 11:26 am

LovesHashem wrote:

Homemade mayo is the best.... Peas, love, and carrots has a recipe.

Do u have the recipe please?

cbsp

Wed, Jan 13 2021, 11:28 am

toysrus wrote:

Can I do it with a hand blender?

Try here :

https://kosheronabudget.com/ma.....aise/

ETA she gives super specific and super easy instructions on how to do it with an immersion blender (and you don't have to drizzle in the oil).

Last edited by cbsp on Wed, Jan 13 2021, 7:39 pm; edited 1 time in total

LovesHashem

Wed, Jan 13 2021, 12:03 pm

toysrus wrote:

Do u have the recipe please?

.

I'll post it soon v

yiddishmom

Wed, Jan 13 2021, 7:28 pm

toysrus wrote:

Can I do it with a hand blender?

You can try. But be sure to have a steady hand on the blender to it keeps blending without pause.

andrea levy

Wed, Jan 13 2021, 7:34 pm

I use a 32 ounce deli container
2 large eggs
1 tsp salt
1 tbsp good mustard ( mine are seeds soaked in vinegar)
Your choice of oil ( I use avocado)
To keep emulsion from breaking, I use more vinegar as needed but if that’s not to your taste, use water.)

I put all non oil ingredients into the deli container and start my immersion blender. I drizzle oil slowly until it starts thickening and then continue drizzling until I get the volume I want. If the emulsion looks like it’s going to break (super solid looking) I add vinegar or water until it smooths out and then add more oil, again watching for signs of breaking. Typically I end up with about 16 ounces.

yitta25

Wed, Jan 13 2021, 7:45 pm

Place into 1 lb deli container in the following order

1 room temperature egg
1/2 tsp salt
1 Tbsp fresh lemon
1 cup extra light olive oil

Place immersion blender into container and trap egg yolk. Start blending. When you see it starting to thicken at the bottom, slowly work your way up with the immersion blender. Keep blending don't stop. When you reach the top and all the oil is incorporated Into thick texture move blade up and down to get anything that's left not incorporated.
I add less than a tsp of truffle oil at this point and blend for another couple second.
The entire blending time should probably take 60 seconds.

cbsp

Wed, Jan 13 2021, 8:03 pm

yitta25 wrote:

Sounds yummy. What does the truffle oil add?

ladYdI

Wed, Jan 13 2021, 8:14 pm

I remember seeing a video on kosher.com
Made it few times but can’t find link now
Also in a 32 oz container using hand blender
1 egg
1 cup oil
Lemon
Salt
Sugar
Pepper and/or garlic optional