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ok. either people are brainwashed or...


Jess30

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I did something VERY wrong. The Mayo that everyone raves about. Oh. My. God. It was so gross!!! Watery, nasty taste... everything. I made it in a food processor 2 different ways from 2 different recipes.. and it was so bad I can't untaste it! haha Anyone have any insite to this? Is there anyone else that found it replusive, or did I screw it up?

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I'm curious, what kind of oil did you use? And what kind of acid ie lemon juice or cider vinegar? I've never made mine in a food processor so someone else will have to comment on the consistency. I use my immersion blender and it comes out nice and thick in seconds. You will get different flavors depending on what kind of oil you use... EVOO is definitely not a good flavor for mayo, IMO. Also the lemon juice or cider vinegar will effect the flavor too... I find cider vinegar alone is too strong but lemon juice is too "light", so I use about a 60/40 mix lemon/vinegar. Or, it may just not be your thing.

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I make mine in a food processor too. Which recipes did you use, along with the type of oil? And did you let the egg come to room temp first? Did you add the oil "manually" or let it drip through a tiny hole in the feed tube?

 

I use this recipe, every time. Works like a charm. I use apple cider vinegar instead of lemon juice because I like it a little tangy.

 

http://meljoulwan.com/2010/06/03/the-secret-to-homemade-mayo-patience/

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I tried the mayo recipe twice as well and had the same experience.  It never thickened, it just stayed runny and the smell was nasty.  I used avocado oil and lemon juice.  The first time I tried it in a magic bullet and thought that was the problem so the second time I did it in my blender and added the oil painfully slow.  Same thing.  Never thickened and couldn't take the smell.  I didn't want to waste another 1 1/4 cups of oil so haven't tried it again and likely won't.  Too bad because I was really looking forward to adding it to boiled eggs or canned tuna for another meal option.

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Ladies ~ if you use the recipe posted above, with a LIGHT olive oil and an immersion (stick) blender..........  it is SO easy.   And good.  Not brainwashed-good ~ just:  Good.  :)

 

All of the stress I went through with mayo was completely pointless.  An immersion blender makes it almost fool-proof.

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I agree that a stick blender is key, and you can pick up a brand new one pretty cheap at WalMart or Target, or keep an eye out at thrift stores -- they also make it easy to make creamy blended soups, as you can just blend in the pot, rather than transferring to the blender/food processor in multiple batches to blend, and you can use it to blend your coffee if you like coconut oil or ghee in it, so I really think you'd get your money's worth. 

 

This is the recipe/method I've used -- the main difference between it and Mel's from Well Fed is that it only uses one cup of oil. 

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Watch the VIDEO from Serious Eats then read the recipe and discussion.

http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

If you follow the instructions it cannot fail and it will be delicious. And no, the ingredients do not have to be at room temperature.

--Blend in a wide mouth jar. I use a peanut butter jar.

--One yolk not the whole egg.

--Start the blender at the BOTTOM of your jar. You're creating a vortex, causing oil to be sucked downward and the emulsion to rise upward. Physics and chemistry are your friends!

--Only use extra LIGHT olive oil. Extra virgin oil will taste bitter and the article explains why.

--The mustard helps emulsify but make sure it's compliant.

I only use Filippo Berio Extra Light olive oil:

http://www.amazon.com/Filippo-Berio-Extra-Light-Olive/dp/B004ZK6I4I/ref=sr_1_sc_2?ie=UTF8&qid=1453765189&sr=8-2-spell&keywords=Berlio+light+olive+oil

Mayonnaise is just an emulsion. You could make it with a whisk if you had the patience to drizzle oil in droplets. (And I did so back in my Julia Child days, LOL.). But with a stick blender it takes a minute.

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I tried the mayo recipe twice as well and had the same experience.  It never thickened, it just stayed runny and the smell was nasty.  I used avocado oil and lemon juice.  The first time I tried it in a magic bullet and thought that was the problem so the second time I did it in my blender and added the oil painfully slow.  Same thing.  Never thickened and couldn't take the smell.  I didn't want to waste another 1 1/4 cups of oil so haven't tried it again and likely won't.  Too bad because I was really looking forward to adding it to boiled eggs or canned tuna for another meal option.

Could your oil have been rancid? I can't imagine what it would smell like that would be so offputting... Avocado oil in general doesn't smell and if you used lemon juice, that should just smell like lemon, plus an egg and mustard powder, salt and pepper... I just can't see how that would smell bad...

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I know so many people l-o-v-e the immersion blender, and I'm sure it's magical for mayo-making, but just to reiterate - it is entirely possible to make excellent mayo with a food processor, if that's what you already have and don't want to buy any new equipment.

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I know so many people l-o-v-e the immersion blender, and I'm sure it's magical for mayo-making, but just to reiterate - it is entirely possible to make excellent mayo with a food processor, if that's what you already have and don't want to buy any new equipment.

Yes, definitely!  I make mine with a stick blender because it's quicker but the mayo that comes out of a food processor is SO. MUCH. YUMMIER!

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Hmm... I guess I'll have to get one of those stick blenders. I used the recipe that is right here on whole 30 and then I used some "fool proof" recipe i found on google. I used brand new Extra light olive oil and lemon juice. Heres the thing... If the stick blender changes the consistency then thats great, but what about the taste! OMG. I used One large Egg & I think it said 1&1/4 cup of extra light oo, Lemon juice & mustard powder & what ever else the ingredients are.  (is mustard powder the same as ground mustard?)

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Hmm... I guess I'll have to get one of those stick blenders. I used the recipe that is right here on whole 30 and then I used some "fool proof" recipe i found on google. I used brand new Extra light olive oil and lemon juice. Heres the thing... If the stick blender changes the consistency then thats great, but what about the taste! OMG. I used One large Egg & I think it said 1&1/4 cup of extra light oo, Lemon juice & mustard powder & what ever else the ingredients are.  (is mustard powder the same as ground mustard?)

The taste depends on two factors: the oil and the additives.

Oil is key which is why I use the Berio oil. The generic extra light oil at my grocery is not to my taste. I want my mayo to be neutral--a vehicle for favors I choose to add.

Dry mustard is very strong and generally speaking I'd use less dry mustard than prepared mustard. You may prefer no mustard. Or apple cider vinegar instead of lemon.

I prefer the Serious Eats formula because it is only an egg yolk, not an egg, and one cup of oil, not 1 and 1/4 cups and a small amount of lemon. There's no chance that will be watery!

But the point of all these opinions is that you will have to experiment to discover what pleases your palette.

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Thanks everyone! I think I will try a different oil as well as purchasing a stick blender! For now I won't be partaking in any mayo anyway... I am having SUCH bad stomach issues whenever I eat anything high in fat. Eggs, avacado, etc... I actually threw up last night after having Chicken with Avacado & black olives. It was awful. Read that I should take some digestive enzymes, but they won't come in the mail until Friday, so low fat it is for me for the next few days! bleh. Did I mention I want to kill all of the things? haha

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I made some yesterday with a regular blender. I was worried that it wouldn't turn out well because I've heard a stick blender is the way to go. Anyway, it turned out great.. and my blender is just a Cuisinart, nothing fancy! I used light OO and I think it is delicious.

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Before you make your mayo with a new oil, taste the oil. If it's horrible, your mayo is unlikely to improve it. Extra Virgin Olive Oil is the exception, don't use that for mayo, too bitter! Some brands of light olive oil can still be bitter and *any* oil can be rancid, so check the date on the bottle (and avoid dusty bottles).

 

Macadamia oil is great too, if it's affordable where you are.

 

Also, anyone without a stick blender, before you go buying one, ask your friends and family, a lot of people have one in the cupboard they never use.

 

If mayo doesn't get thick, it can be that the acid isn't enough to bond the oil and egg together.

My ACV (might be the brand?) never makes thick mayo, but lemon works every time for me with this recipe. I also find it's thicker if I make it and then put it in the fridge for a few hours, so if I want it at dinner I make it at breakfast.

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I made some yesterday with a regular blender. I was worried that it wouldn't turn out well because I've heard a stick blender is the way to go. Anyway, it turned out great.. and my blender is just a Cuisinart, nothing fancy! I used light OO and I think it is delicious.

Usually when people make it with a blender and it doesn't turn out, it's because they are using a Vitamix or other super high powered blender.  The motor on those machiens gets too hot during the blending and will break the emulsification.  Doing it with just a regular blender would probably work just fine (as you have discovered!).  :)

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The container that is fail-proof for me is a 2-cup pyrex measuring cup. I measure the ingredients into the cup (start with oil and then add the egg) and blend it in the same cup. My stick blender is a Breville, and it fits perfectly into the bottom of that cup. Perfect every time.

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