Susan W Posted November 3, 2012 Share Posted November 3, 2012 Okay, after making many many batches of mayo using my immersion blender, for some reason, this morning's batch was a broken mess. I tried to save it with another yolk, but it just never came together. So, I pouted for a while and then made another batch. I have to have my mayo. Another EPIC fail. Keep in mind, I am using exactly the same fresh eggs from pastured chickens and same light flavored olive oil, 1 TBS of lemon juice..I've changed nothing! The only thing I can think of is that there is something different about the eggs or the lemon juice. Has this ever happened to anyone? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted November 4, 2012 Moderators Share Posted November 4, 2012 I've been able to repair every failed mayo I've made by adding more apple cider vinegar. I've specifically had problems when using lemon juice. I think maybe the lemon isn't strong enough some days. Link to comment Share on other sites More sharing options...
Susan W Posted November 4, 2012 Author Share Posted November 4, 2012 Tom..I think you solved it. I bought a bag of lemons at Trader Joes. They look like Meyers Lemons to me. It even tasted milder than my usual lemons. I didn't know that made a difference. I was either blaming it on my eggs (yolks seemed a little small to me) or the lemons (had to blame something). I am going to buy some ACV just to have on hand for emergencies. Actually, maybe I will even go to a 1/2 T lemon and 1/2 T ACV. Okay, trying again tomorrow. Link to comment Share on other sites More sharing options...
Melissa Urban Posted November 4, 2012 Share Posted November 4, 2012 I never add lemon juice to the mayo mix. I find it waters it down too much, and I can always squeeze lemon over the dish after the fact. (And I've never had a mayo fail... Not that I'm bragging...) Melissa Link to comment Share on other sites More sharing options...
Susan W Posted November 4, 2012 Author Share Posted November 4, 2012 Okay, I am officially irritated by both of you. ;0) I'll get over it by tomorrow though. I thought the lemon (or whatever acid) was important to the emulsion. It must not be if Melissa uses none. Sigh. I am going to go make some ghee to restore my confidence. Link to comment Share on other sites More sharing options...
Tasha Posted November 4, 2012 Share Posted November 4, 2012 In Well Fed the other Melissa says she always uses bottled lemon juice because it has a more reliable acidity...so try that maybe? Or try without? Link to comment Share on other sites More sharing options...
Susan W Posted November 4, 2012 Author Share Posted November 4, 2012 In Well Fed the other Melissa says she always uses bottled lemon juice because it has a more reliable acidity...so try that maybe? Or try without? Yup...I'm going to try it without and stir it in at the end if I miss the flavor. I just can't figure out why now..after so many perfect mayos. So very odd. Link to comment Share on other sites More sharing options...
Susan W Posted November 4, 2012 Author Share Posted November 4, 2012 Okay, I tried without as Melissa suggested and just for kicks, I went and got the other brand of pastured eggs that I buy. The mayo broke again. On a whim, I tossed it into my cuisinart and it came together perfectly. I stirred in my fresh lemon juice by hand and it's perfect. So..I think I have decided it's my immersion blender pooping out. It could be my imagination, but I don't think it sounds as powerful as it did. I've had it for years, although it hasn't been used much until I started making mayo. I'm thinking I need a new one. Link to comment Share on other sites More sharing options...
Xandra Posted November 5, 2012 Share Posted November 5, 2012 Thanks for all these tips! I haven't made mayo yet. It intimidates me. I'll get over it. Link to comment Share on other sites More sharing options...
Susan W Posted November 5, 2012 Author Share Posted November 5, 2012 Thanks for all these tips! I haven't made mayo yet. It intimidates me. I'll get over it. It's one of those magical concoctions that all variables have to be right. One thing wrong and it's a fail. So much fun to make though. Seriously, I got to the point where I could make it in my sleep. Then WHAM! 3 epic fails in a row. I really do think it's my immersion blender though. I'll be shopping for a new one tomorrow. Link to comment Share on other sites More sharing options...
Xandra Posted November 5, 2012 Share Posted November 5, 2012 I really do think it's my immersion blender though. I'll be shopping for a new one tomorrow. I have a Breville Control Grip immersion blender, which I really like. Comes with extra choppers & whippers & cups & stuff. Link to comment Share on other sites More sharing options...
Susan W Posted November 5, 2012 Author Share Posted November 5, 2012 I saw that one on Amazon and that's the one I'm leaning towards. They make GREAT toaster ovens, so I figured their immersion blenders would be good too. Link to comment Share on other sites More sharing options...
Mary4750 Posted November 7, 2012 Share Posted November 7, 2012 How long does olive oil mayo last in the fridge? Link to comment Share on other sites More sharing options...
Susan W Posted November 7, 2012 Author Share Posted November 7, 2012 If you are using uber fresh eggs from pastured chickens from a local farm (even Whole Foods sells these) then it lasts a looooonnnnggg time. Someone here said there's has still been good after a month. The expiration on the egg carton will help. I've never had it around longer than a little over a week. I use it a lot for my healthy fat. Link to comment Share on other sites More sharing options...
Fenderbender Posted November 8, 2012 Share Posted November 8, 2012 If your blender is slowing down then add you oil MUCH slower.... You can make mayo in a bowl with a wisk ( good shoulder workout) if you add the mayo in a slow trickle.... You are trying to form an emulsion.... The yolk proteins attach to the oil and the liquid (****geek alert.... Similar to a micelle in polymer chemistry ) if the oil " overwhelms" the yolk protein to fast it just breaks up..... Fixable by adding more liquid and reblending....then more oil to thicken.....careful or you'll wind up with 2 gallons!!!! Link to comment Share on other sites More sharing options...
Susan W Posted November 8, 2012 Author Share Posted November 8, 2012 If your blender is slowing down then add you oil MUCH slower.... You can make mayo in a bowl with a wisk ( good shoulder workout) if you add the mayo in a slow trickle.... You are trying to form an emulsion.... The yolk proteins attach to the oil and the liquid (****geek alert.... Similar to a micelle in polymer chemistry ) if the oil " overwhelms" the yolk protein to fast it just breaks up..... Fixable by adding more liquid and reblending....then more oil to thicken.....careful or you'll wind up with 2 gallons!!!! Oh, see...with an immersion blender, you get to put all the ingredients in the beaker at once. It's magical and wonderful. When I was a Julia Childs addict, I loved making mayo with a whisk, but my new life LOVES the immersion blender method. It truly was my blender crapping out. I read the same thing all over Amazon in the reviews of all home immersion blenders. Unless we choose to buy a commercial immersion blender (to the tune of over 200 bucks), it's going to happen. I don't want to go back to drizzling oil, so my new Breville immersion blender is sitting in all it's glory on my counter. It's very pretty. Link to comment Share on other sites More sharing options...
Fenderbender Posted November 8, 2012 Share Posted November 8, 2012 Being" very pretty" is the most important thing when it comes to household appliances... Lol . Breville makes great stuff....... I have two at work, very handy for small batches, works almost as well as the BIG Robot Coupe 3/4 HP model that cost as much as a small car.... Link to comment Share on other sites More sharing options...
Renee Lee Posted November 8, 2012 Share Posted November 8, 2012 I never add lemon juice to the mayo mix. I find it waters it down too much, and I can always squeeze lemon over the dish after the fact. (And I've never had a mayo fail... Not that I'm bragging...) Melissa NEVER?! Jesus... slw, this happens to me often. Sometimes I have the mayo mojo, sometimes I don't. It's frustrating. Link to comment Share on other sites More sharing options...
Susan W Posted November 8, 2012 Author Share Posted November 8, 2012 NEVER?! Jesus... slw, this happens to me often. Sometimes I have the mayo mojo, sometimes I don't. It's frustrating. Lol. I suspected she was super human and now I am positive. Renee when you have a mayo tragedy, have you been able to save it or do you toss it? Link to comment Share on other sites More sharing options...
Renee Lee Posted November 8, 2012 Share Posted November 8, 2012 depends on how weak my mojo is. I never toss it, though. If I've wasted 3 eggs trying and still can't get it, I throw it in a baggie with some chicken to marinate it. Link to comment Share on other sites More sharing options...
Susan W Posted November 8, 2012 Author Share Posted November 8, 2012 depends on how weak my mojo is. I never toss it, though. If I've wasted 3 eggs trying and still can't get it, I throw it in a baggie with some chicken to marinate it. I wont tell you how many batches I tossed. I may have already admitted it though. Pouring it into my cuisinart and adding an egg yolk saved my last batch. Mayo is a weird thing. Link to comment Share on other sites More sharing options...
jeepifer Posted November 8, 2012 Share Posted November 8, 2012 I've had mixed results with mayo, maybe because of the varying acidity of the lemons! I recently got a Vitamix, so I will have to try making mayo in that instead of my immersion blender method. I think I'll also try bottled lemon juice; Costco has an organic one that looks good. What oil are you all using? I'm debating picking up some MCT oil, as most of what I make is too "olive oil" tasting, unless I use the super-light which is probably full of other (unlisted) junk oil. I've tried avocado oil (eww) and half/half concoctions with melted coconut oil, without much success. I confess, I haven't ponied up for the expensive oils I've seen in some of the cookbooks. Frankly, I can't justify spending $10 for a cup of oil to use for mayo. Link to comment Share on other sites More sharing options...
Susan W Posted November 8, 2012 Author Share Posted November 8, 2012 I use Bertolli Extra Light (flavored) Olive oil. Robin was the one who suggested it and it's perfect. I tried using extra virgin and as much as I love it on salads, I did not like it in mayo at all. The Bertolli is 100% olive oil, but some of it is more refined and then mixed with extra virgin which is why it's light flavored. I think Robin okay'd it because we aren't cooking with it which is when refined oils become nasty. I load up on it when it goes on sale. I thought for sure Avocado oil would be delish. Link to comment Share on other sites More sharing options...
jeepifer Posted November 8, 2012 Share Posted November 8, 2012 Avocado oil IS delish, but not in mayo. It's good as an olive oil replacement on salads, when I don't have avocado handy. Thanks for the Bertolli Extra Light tip. I'll give that a whirl. Link to comment Share on other sites More sharing options...
Snicci Posted November 8, 2012 Share Posted November 8, 2012 I always used my immersion blender, but the last several batches came out runny and oily. Now I use my food processor and it's perfect every time! I also use my mayo to make an amazing paleo ranch dressing: http://mypathtopaleo.blogspot.com/2012/07/traveling-perfect-ranch-dressingdip.html Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.