Mayo emergency

[Vian]

I was out and about today, went to Trader Joe's to get some of the applegate compliant hot dogs and some of that $1 a can coconut milk (even though it's lite, you can't beat $1 a can!) I decided I was going to make my favorite chicken salad (chicken, celery, diced apples, pecans, and mayo) but we were out longer than expected and I was getting really hungry, so I grabbed a rotisserie chicken instead of cooking some at home. Once I got home, it was already 1:15pm and I still had to make mayo!

 

I cracked the (cold) egg into the blender and added 2 tbs. room temp lemon juice and then stuck the blender jar with the lid on outside on the porch in the sun. 15 minutes later after the chicken was stripped of meat and the veggies were chopped, the egg was up to room temp and I made a perfect batch of mayo!

 

So next time you want to make mayo in a hurry and forgot to set your egg out, just put it outside in the sun for 15-20 minutes!

[MrsStick]

Great thought! Last time I had this type of emergency, I made it cold and it worked with my immersion blender, despite having to jerry-rig the blender twice during the process.

[SpinSpin]

When I have had a 'mayo emergency' I have had good luck putting the eggs in a coffee cup of hot tap water for 5-10 minutes and it works like a dream! 

[Roz Griffiths]

...And there's me diligently bringing my egg up to room temperature & then making blender jug after blender jug of yellow slurry *sulks in corner*

[Vian]

Do you follow the directions in Well Fed? I've never had a batch break on me, they all turn out perfect. I crack 1 large egg into the blender jar and add 2 tbs. fresh lemon juice (about half of a large, juicy lemon) and let it sit for at least an hour (usually). Then I add a pinch of salt and a pinch of dried mustard powder and 1/4 cup oil and get the blender going on the lowest speed. I then pour 1 cup oil into a glass measuring cup and slowly drizzle it in (smallest stream possible) through the hole in the top of the lid until it's all combined. Then I scrape it out into a glass jar and put it in the fridge! Just make sure you start with everything at room temp, the egg, lemon juice, and the oil.

[Physibeth]

I use the method someone posted from a youtube video a while ago. 2 minutes tops. No room temperature. Every batch I've made has turned out.

 

http://www.youtube.com/watch?v=GbPF_rLpd9o

[Roz Griffiths]

I always use the Well Fed method. First two times, perfect mayo. Then i lost my mayo mojo & redecorated the ceiling :-\ The last batch was ok, but it was a close-run thing!

[Suzy1]

Thanks for the tip. I am fortunate that I can go out to the chook shed and take a warm one from one of the 2 girls:)

Love well fed mayo however broke my blender and the new does a crap job with the mayo, think the bowl is shorter and wider and it sprays mayo everywhere if I don't hold one hand over it:(. My relationship with my new blender is not good:)

[jillian]

I have 2 blenders - and the "super-powered awesome" blender can't make mayo (too fast? blades too sharp?). My crappy $15 single serve smoothie blender (it's sort of like the magic bullet thingy - but from Target) makes mayo perfectly.

[SpinSpin]

I make my mayo in my standard blender, and I think HI is to fast for it. I was in a hurry and cranked it up and it broke and turned into water first break in a LONG time. Now I just use the slow speed.

[DJO]

This is good to know... I tried making mayo in a VitaMix yesterday, and ended up throwing it all out because it separated after sitting in the fridge for a while.  I followed the Well Fed instructions, and drizzled the olive oil in really slow, maybe too slow because steam was coming out from the top, like it was getting cooked.  I'll try again with my immersion blender. 

[Moxamoll]

Yup, I tried it in my Waring blender the first time and poured the oil too slowly.  It got hot enough to cook and broke almost immediately.    I also find that the blades make an annoying air pocket once it starts to thicken, so I have to stop 3 or 4 times to poke everything down.  But if I do that and pour it all within about 2 minutes, it works well.

[Vian]

I have a relatively cheap oster blender like this one http://i.walmartimages.com/i/p/00/03/42/64/41/0003426441601_500X500.jpg and it works perfectly on the lowest speed.

[CharDoll]

@physibeth is it very mustardy? Does it.taste like mayo? I need to get an immersion blender!

[Physibeth]

I don't taste the mustard or the lemon juice. It tastes like mayo to me. I've probably made 5-6 batches now.

[birgit]

I tried the mayo in well fed and loved it. 

My husband however... not so much. He said he could taste the lemon juice.

[Sharon Simpson Thumann]

I make mayo with my immersion blender but before that I used my food processor, I never bring the ingredients to room temperature and it always turns out great, except for the one time I used the wrong attachment for the immersion blender.