Roz Griffiths Posted May 17, 2013 Share Posted May 17, 2013 How to make homemade mayo: Put one large egg & 2tbsp apple cider vinegar in the jug of your blender & allow to come up to room temperature. Add 1/4 cup light olive oil, & 1/2 tsp each of salt & dry mustard. Switch blender on. Take the middle bit out of the lid of your blender & curse slightly at ensuing rain of eggy stuff. Very VERY slowly drizzle in a further cup of oil. Take your time. By now, both you and your surroundings will be covered in a shower of tiny droplets of eggy-oil mix. Keep drizzling the oil. Realise that this is one of those occasions when it's just not going to work. Stubbornly keep drizzling. By now, the eggy-oily splatter will have reached the top of the cupboards. Keep drizzling & cursing until all the oil has gone. Switch off blender. Remove the lid & peer doubtfully at the mess inside. Clean kitchen, face & forearms. Consult library of cookbooks for tips on "rescuing split mayonnaise". Carefully whisk together a further egg yolk & tbsp of vinegar & drizzle this into the mess in the blender. Switch off, remove lid, inspect & throw the lot in the bin. Clean kitchen again. Switch on computer & Google recipes for mayonnaise. Find a method that can be done with an immersion blender directly in a jar. Bring another egg up to room temperature. Crack it into a jar with the same ingredients as before. Instructions confidently assert that you can simply add everything to the jar & the "powerful blades of the immersion blender will create an emulsion without the need to drizzle the oil". Switch on blender (in the sink this time). Create a jar full of eggy-oily stuff. Throw it in the bin & wash up again. Have a cup of tea. Bring a third egg up to room temperature. Repeat the initial method, but this time holding a bit of kitchen roll over the lid to attempt to cut down on the splattering. Drizzle the oil EVEN MORE SLOWLY. Start to have doubts & stop drizzling. Think. Turn blender speed up a bit. Consider an umbrella. Add oil one drop at a time, with pauses. Eggy-oily splatter now halfway up the cupboards. Pray to the Gods of Emulsification. Remind self that my godfather used to make his own mayonnaise in a bowl with a balloon whisk & it took all morning. Finally hear a change in the racket from the blender & notice that the splattering has eased off to occasional spitting. Rejoice. Carefully drizzle in the last of the oil & switch off blender. Cautiously open lid & peer in. Tilt jug to confirm that the stuff inside sticks to the bottom. Empty contents of the blender into a carefully labelled jar & proudly put it on the fridge. Wash up, clean kitchen, wash your hair & clothes. Congratulations! You have made your own delicious mayonnaise! Link to comment Share on other sites More sharing options...
Susan W Posted May 17, 2013 Share Posted May 17, 2013 Lol. This is the best post ever! Link to comment Share on other sites More sharing options...
pjena Posted May 17, 2013 Share Posted May 17, 2013 LOL - that's about how it went for me, but the 4th try was the immersion blender method that worked for me. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted May 17, 2013 Author Share Posted May 17, 2013 The weird thing is, the first 2 times i made it, it worked fine. Probably i got too cocky... Link to comment Share on other sites More sharing options...
AmyS Posted May 17, 2013 Share Posted May 17, 2013 :lol: Link to comment Share on other sites More sharing options...
Susan W Posted May 17, 2013 Share Posted May 17, 2013 The weird thing is, the first 2 times i made it, it worked fine. Probably i got too cocky... Roz I had success with my immersion blender that I had for many years but never used. Then all of a sudden I lost my mayo mojo. I dumped probably 4-5 batches. I then tried the blender and my Cuisinart with no luck. I dont think I am patient enough to drizzle slowly. Then someone said they loved their Breville Immersion blender so I bought one. I love it. I did have one fail, but I think I got cocky and moved the stick around too early. Link to comment Share on other sites More sharing options...
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