Betsy Mahaffey See Posted March 3, 2013 Share Posted March 3, 2013 So I found this simple paleo mayo recipe that I figured I'd try since I had all the right ingredients. Didn't read the directions very well and put all the ingredients in my food proccessor. Didn't drizzle in the oil. Now I can't get it to thicken. Can I salvage this? I hate to waste all the ingredients. I drizzled it over my chicken, but it's not really want I wanted. Ingredients 2 large egg yolks 3 teaspoons lemon juice 1/2 cup olive oil 1/2 cup coconut oil Optional 1 teaspoon dijon mustard Directions Step 1 Place yolks, lemon juice and mustard in food processor or blender. Step 2 While the processor is working, drizzle in your oil VERY slowly. Literally, one tiny drop at a time. Step 3 Once your emulsion begins, you can start adding the oil more rapidly. Step 4 Once your mayonnaise takes on the correct consistency, place in a mason jar and keep refrigerated. Link to comment Share on other sites More sharing options...
Kirsteen Posted March 3, 2013 Share Posted March 3, 2013 Yes the classic way to rescue mayo is to put another egg in the blender, whip it up and drizzle in the whole mayo you've already made slowly just as if it was oil. This always works for me good luck Link to comment Share on other sites More sharing options...
Moluv Posted March 3, 2013 Share Posted March 3, 2013 Yup Kirsteen is right Link to comment Share on other sites More sharing options...
Betsy Mahaffey See Posted March 3, 2013 Author Share Posted March 3, 2013 Yay, this worked. Thanks! Link to comment Share on other sites More sharing options...
SpinSpin Posted March 3, 2013 Share Posted March 3, 2013 I'd gotten to the point at the end of last year that nearly every batch I made broke, that I was making my mayo with 1 whole egg and 1 yolk, a T each of lemon juice and apple cider vinegar, 1/2 tsp each salt and dry mustard and a sprinkle of paprika. Comes out nice and thick like "that" mayo in the jar! Tastes pretty similar too! I think it is the combination of lemon juice and vinegar. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted March 3, 2013 Moderators Share Posted March 3, 2013 The only ingredient I measure most of the time is the oil. Otherwise, I just put in what seems about right. On those rare occasions when it doesn't make nicely, I add a little more apple cider vinegar (I use ACV instead of lemon juice because it is easier for me) and it makes nicely. I started using an immersion blender after I got one for Christmas. I put all the ingredients in at once and then mix. The mayo has made nicely every time. I love my immersion blender. Mine came with a plastic mixing cup. I make and store my mayo in that cup. It takes about 3 minutes to make a new batch of mayo. Link to comment Share on other sites More sharing options...
Maycat Posted March 3, 2013 Share Posted March 3, 2013 Tom, I have been able to make it successfully in the immersion blender only once. Each other time I had to put it into the food processor or blender and start over using the method that Kirsteen mentioned. I must not be holding it correctly. Link to comment Share on other sites More sharing options...
Kirsteen Posted March 4, 2013 Share Posted March 4, 2013 Tanya, I hold it right at the bottom and move it slowly round there and then, still in a circular motion, pull it up to the top slowly and it always works. good luck Link to comment Share on other sites More sharing options...
Fenderbender Posted March 4, 2013 Share Posted March 4, 2013 If you do it the old fashion way in a bowl and whisk..... You also get in a workout.... I'm thinking of opening a combination crossfit and cooking school... All the WOD's will involve complex culinary movements : tenderize steak with a sledge hammer Greased turkey toss Carry the groceries 100 yd farmers walk Mayo whisk can be the cool down.... Link to comment Share on other sites More sharing options...
Moluv Posted March 4, 2013 Share Posted March 4, 2013 Tom, I have been able to make it successfully in the immersion blender only once. Each other time I had to put it into the food processor or blender and start over using the method that Kirsteen mentioned. I must not be holding it correctly. My immersion blender sucks at mayo-making. Could be it's not spinning fast enough- not your fault. I bought a $16 blender from Target just to make mayo and it comes out so thick- and it's a for sure thing. Link to comment Share on other sites More sharing options...
Kirsteen Posted March 4, 2013 Share Posted March 4, 2013 I'm thinking of opening a combination crossfit and cooking school... All the WOD's will involve complex culinary movements : Plus don't forget Mark Sissons suggests taking a sledgehammer to break up bones to give the best bone broth Never tried it myself though. Link to comment Share on other sites More sharing options...
Fenderbender Posted March 4, 2013 Share Posted March 4, 2013 Plus don't forget Mark Sissons suggests taking a sledgehammer to break up bones to give the best bone broth Never tried it myself though. I haven't read that ... But I do remember reading a Sci journal that conclude pre hominid man ( homo erectus) were not hunter gathers like previously thought, rather scavengers .. Tailing large predatory animals and savaging the bones of their prey, smashing the marrow bones with stone sharpened tools and eating the fatty marrow. This lead to rapid growth and forced evolutionary change ( if you chose to buy into that sort of stuff) Link to comment Share on other sites More sharing options...
Kirsteen Posted March 4, 2013 Share Posted March 4, 2013 I haven't read that ... Here ya go http://www.marksdailyapple.com/cooking-with-bones/#axzz2MacLKSJa "When dealing with the bigger bones from ungulates, sometimes the heat and the water need a little assistance. To really get the good stuff, stick the bones in a sturdy bag and smash them with your sledgehammer (you do have a sledgehammer, right?)." I'm afraid i don't have a sledgehammer Link to comment Share on other sites More sharing options...
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