sgigirl Posted August 10, 2015 Share Posted August 10, 2015 The first batch of homemade mayo was great. Yesterday, it didn't emulsify...yuk. I used the blender instead of the food processor , maybe that was the problem. So, I have to throw it out and start over. Kind of a bummer , because I was looking forward to tartar sauce for the salmon cakes that I made. Fortunately, I still had some avocado mayo and that worked well. I guess when you say drizzle, you mean drizzle. Any hints or tips? Link to comment Share on other sites More sharing options...
kirkor Posted August 10, 2015 Share Posted August 10, 2015 If it fails to emulsify again, don't throw it out, you can use it as a base for salad dressing. My #1 for making it is using an immersion blender (aka stick blender, aka hand blender) --- it's been zero-fail for me! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted August 10, 2015 Moderators Share Posted August 10, 2015 Don't throw it out, you can use it for dressing... like coleslaw dressing or something. I've never had a mayo fail and here's how i do it. Use the WellFed mayo recipe and dump everything into a 500ml mason jar. Doesn't need to be room temp or drizzled. Stick your immersion blender in the bottom and slowly pull up. Voila. Mayo! Link to comment Share on other sites More sharing options...
Munkers Posted August 10, 2015 Share Posted August 10, 2015 If it doesn't emulsify properly, you can also try to save it by taking another egg yolk and then slowly drizzling in the failed batch like you would oil for a fresh batch. I'm also a fan of the immersion blender for making mayo. I've done it in my food processor before, but it turns out thinner. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted August 10, 2015 Moderators Share Posted August 10, 2015 My fails are usually related to using too much apple cider vinegar or lemon juice. Adding an egg and blending again sometimes works for me. Link to comment Share on other sites More sharing options...
MTNan Posted August 10, 2015 Share Posted August 10, 2015 Ok, I'll jump on the immersion blender bandwagon! And if you don't have one and are looking at purchasing one, trust me that you don't need a top-of-the-line model. I have a hand-me-down Braun immersion that has to be 20 years old, most likely older than that. It's not powerful, it's not fancy, and I was certain it would nev ever be able to emulsify mayo. I was wrong. It works beautifully and I haven't had a mayo fail yet with it (which I did with a blender, by the way!). Link to comment Share on other sites More sharing options...
SpunkyBug Posted August 13, 2015 Share Posted August 13, 2015 Me, too, MTNan. Mine is ancient, has one speed, and it makes awesome mayo every time. The only thing I have learned over time and through reading this forum is to find a place in the fridge that is not too cold. I put mine on a shelf in the door now. If it gets too cold, weird stuff happens. It will look thick and opaque when it comes out of the fridge (no longer shiny), and then it melts right away like hot butter. Link to comment Share on other sites More sharing options...
Britishgal Posted August 13, 2015 Share Posted August 13, 2015 Mine is old too and after years of living in the cupboard I am using it a couple of times a week now. I only use it for Mayo but finally the £6 it cost me in 2004 doesn't seem like a total waste Link to comment Share on other sites More sharing options...
fmr_sailor Posted August 14, 2015 Share Posted August 14, 2015 My fails are usually related to using too much apple cider vinegar or lemon juice. Adding an egg and blending again sometimes works for me. I think that's what happened on my second batch. My first one was thick and nice. This one was thinner, but still totally usable. I think it was because when I poured the teaspoons of ACV, it dribbled over the edges on both pours. Link to comment Share on other sites More sharing options...
CaGirl Posted August 14, 2015 Share Posted August 14, 2015 I use two tablespoons of liquid and it comes out thick each time~ Link to comment Share on other sites More sharing options...
Mitch55 Posted August 14, 2015 Share Posted August 14, 2015 If it fails to emulsify again, don't throw it out, you can use it as a base for salad dressing. My #1 for making it is using an immersion blender (aka stick blender, aka hand blender) --- it's been zero-fail for me! Ok, if you don't mind, which one works the best / has lasted the longest??? Link to comment Share on other sites More sharing options...
kirkor Posted August 14, 2015 Share Posted August 14, 2015 Ok, if you don't mind, which one works the best / has lasted the longest??? I'll let the blog I stole the image from tell the tale: http://thesweethome.com/reviews/best-immersion-blender/ Link to comment Share on other sites More sharing options...
Mitch55 Posted August 14, 2015 Share Posted August 14, 2015 Thanks... I have always had success with Kitchenaid... I never tried the Breville... I will withhold my feelings about Cuisinart Link to comment Share on other sites More sharing options...
bcrj Posted August 14, 2015 Share Posted August 14, 2015 I've made many batches of whle30 mayo. We love it. Today I was making a triple batch and had already added everything except the avocado oil. When I measured it out I didn't have enough so I added regular extra virgin olive oil, and now it tastes like olive oil. My daughter-in-law suggested adding roasted garlic, which I did. Still has an olive oil taste, but not as strong. Any other suggestions on how to fix this so I don't have to pitch it. We will be using some of it for tuna salad and chicken salad. Link to comment Share on other sites More sharing options...
Munkers Posted August 14, 2015 Share Posted August 14, 2015 My favorite chicken salad recipe is a curried chicken salad with shredded carrot and shredded apple added to it. I think if you add some stronger flavors like curry it would help to mask the taste. I've also done spicy tomato mayo with tomato paste and chili powder or chipotle. Link to comment Share on other sites More sharing options...
Britishgal Posted August 14, 2015 Share Posted August 14, 2015 You can add lemon zest to mayo to make lemon mayo...marvellous with fish or chicken... Link to comment Share on other sites More sharing options...
Munkers Posted August 14, 2015 Share Posted August 14, 2015 Don't throw it out, you can use it for dressing... like coleslaw dressing or something. I've never had a mayo fail and here's how i do it. Use the WellFed mayo recipe and dump everything into a 500ml mason jar. Doesn't need to be room temp or drizzled. Stick your immersion blender in the bottom and slowly pull up. Voila. Mayo! I finally gave the "dump and blend" method a try. I've heard a lot of people say they use it and even saw a Gordon Ramsay demo of it, but just didn't trust it. Seemed like witchcraft. Well, I finally gave it a try last week and holy crap! It's still witchcraft, but it's witchcraft that works! The only thing that I held back was the acid which I just stir into my mayo at the end. (I do the same thing with the drizzle method.) Next time, I think I'll go all out and dump everything including the vinegar. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted August 14, 2015 Administrators Share Posted August 14, 2015 I finally gave the "dump and blend" method a try. I've heard a lot of people say they use it and even saw a Gordon Ramsay demo of it, but just didn't trust it. Seemed like witchcraft. Well, I finally gave it a try last week and holy crap! It's still witchcraft, but it's witchcraft that works! The only thing that I held back was the acid which I just stir into my mayo at the end. (I do the same thing with the drizzle method.) Next time, I think I'll go all out and dump everything including the vinegar. 30-second, no muss, no pre-planning, delicious witchcraft! Link to comment Share on other sites More sharing options...
Munkers Posted August 14, 2015 Share Posted August 14, 2015 My husband came into the kitchen and high fived me after I showed him what I had done. Then we giggled about it like school kids. Link to comment Share on other sites More sharing options...
Nancy7476 Posted August 16, 2015 Share Posted August 16, 2015 I'm another lover of immersion blender mayo. Only time it didn't work was when I tried it in regular blender. I then added egg and whisked by hand while drizzling in oil. I really needed this mayo and it was last of avocado oil. I also tried walnut oil and nice but strong flavor and not basic enough for everyday. Roasted garlic is great and add a bit lot lemon juice and you have garlic aioli. Great as doping sauce for grilled onion. Recently cut onion like Blooming Onion and put on grill. It was great with roasted garlic mayo! Link to comment Share on other sites More sharing options...
santamarina Posted August 19, 2015 Share Posted August 19, 2015 Our first couple attempts at W30 mayo tasted great, but failed to fully emulsify. We ditched the food processor and used our immersion blender...BAM, it worked! The two most important parts seem to be the immersion blender and _slowly_ drizzling the oil. My wife and I did the last batch together - one blending, one drizzling - and we have the best mayo ever! Link to comment Share on other sites More sharing options...
Britishgal Posted August 19, 2015 Share Posted August 19, 2015 Have you tried the immersion blender without drizzling santamarina? I make mayo by dumping all the ingredients in a jar, sticking the blender in to the bottom, turning it on, lifting it through the oil mixture and wiggling it for a minute it so at least once a week Link to comment Share on other sites More sharing options...
kruddock Posted August 19, 2015 Share Posted August 19, 2015 Have you tried the immersion blender without drizzling santamarina? I make mayo by dumping all the ingredients in a jar, sticking the blender in to the bottom, turning it on, lifting it through the oil mixture and wiggling it for a minute it so at least once a week What are your measurements for this method? Link to comment Share on other sites More sharing options...
Britishgal Posted August 19, 2015 Share Posted August 19, 2015 1 room temp egg, 1 cup oil (I use light olive oil), 1 tbsp lemon juice and a small pinch of salt Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted August 19, 2015 Moderators Share Posted August 19, 2015 1 room temp egg, 1 cup oil (I use light olive oil), 1 tbsp lemon juice and a small pinch of salt No dried mustard? I do a cup and a third of avocado oil, one egg, 2 tbsp acv, 1/2 tsp each of dried mustard and salt. GGGZZZZZzzzzzz! mayo! Link to comment Share on other sites More sharing options...
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