Bz1027 Posted March 29, 2014 Share Posted March 29, 2014 Help! I just tried making mayo in my blender and the stuff that splattered on the side of the blender had a consistency something like mayo but the bottom was very liquidy. I thought I drizzled slow enough, it took at least 2 minutes. The recipe said to blend on medium, my blender does not have a medium setting, only hi or lo. I saw somewhere to put it in a container in the fridge for a few hours and then stir it up. Can my mayo attempt be saved? Is my blender not right because I don't have a medium setting? Thanks for any help you can give a mayo making newbie Link to comment Share on other sites More sharing options...
GFChris Posted March 29, 2014 Share Posted March 29, 2014 Actually, you want to blend on low speed. You can use what you have as a base for salad dressing. Or, you can try adding an egg yolk and blending on low to see if that thickens it up for you. Low speed is the way to go, either with a traditional blender or stick blender. Link to comment Share on other sites More sharing options...
praxisproject Posted March 29, 2014 Share Posted March 29, 2014 If you don't have a stick blender, lots of people have one in their kitchen they don't want, it's worth asking around Link to comment Share on other sites More sharing options...
dizilizi Posted April 8, 2014 Share Posted April 8, 2014 A food processor works so much better. I do have a question, I doubled my batch, and part of it was super thick and part of it was the right consistency. What happened? Link to comment Share on other sites More sharing options...
Littlepeanut Posted April 15, 2014 Share Posted April 15, 2014 Nom Nom Paleo has a great article on her page about saving Broken Mayo... I would cruise over there and take a look at it for reference Link to comment Share on other sites More sharing options...
XIIxOveR Posted April 17, 2014 Share Posted April 17, 2014 If you don't have a stick blender, lots of people have one in their kitchen they don't want, it's worth asking around I was going to mention the stick blender (immersion blender) as well, mayo has never been easier since I switched to using this method exclusively. The blenders are pretty cheap, as low as $15-$20 with good reviews at Amazon, and a lot easier to clean up than either the blender or food processor after making mayo too. I just dump my ingredients into a wide-mouth mason pint jar and hit it for a minute or less with the stick blender, cap it, and refrigerate it. Instant mayo goodness!! This is also how I whip up my cauliflower "mashed potatos", soups, etc - definitely a must-have tool in my kitchen! X Link to comment Share on other sites More sharing options...
akuchta Posted April 23, 2014 Share Posted April 23, 2014 I make my mayo in a ninja with only one setting and it turns out great! I use this recipe and add an extra egg yolk to the whole egg at the beginning to cuddle up with the lemon juice http://www.theclothesmakethegirl/2010/06/03/the-secret-to-homemade-mayo-patience/ I have also saved a batch of mayo by putting a new egg yolk and 1T lemon juice in the blender to cuddle for 20 minutes and then slowly drizzling in my "broken mayo" Link to comment Share on other sites More sharing options...
AmyS Posted April 23, 2014 Share Posted April 23, 2014 I've never used a blender, so I'm not sure about how best to use it. If you do have a stick blender, though, give it a try. I had one that wasn't strong enough, so I bought Breville and it's amazing. Also, I don't bother bringing ingredients to room temperature or doing anything slowly. My stick blender is on top speed (15!) and I start and stop it several times until KAPOW, mayo! Link to comment Share on other sites More sharing options...
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