Samphire Posted April 3, 2013 Share Posted April 3, 2013 Not sure if everyone is familiar with Heinz salad cream. But that's what I ended up with on my first mayo attempt. It's not bad, just not what I wanted. Too thin and vinegary to be as good as mayo, but as it turns out quite nice mixed into cauliflower rice. Next time I will use lemon juice instead of ACV. My food processor is broken and I don't have a stick blender although I am thinking about getting one. I used an electric whisk to make mine. I do have a baby food puree maker and a reasonably high speed blender I could try. Not sure which bit of kit to use for my next attempt. Not sure if it was my technique (I was sure to pour the oil in very slowly), or if it was because I got interrupted with a phone call half way through. I tried to keep it going by hand but possibly the interruption didn't help. Anyway onwards and upwards! Link to comment Share on other sites More sharing options...
annabel Posted April 3, 2013 Share Posted April 3, 2013 I've only made mine with an ordinary whisk, but have had good results with the recipe from nomnompaleo, both with and without the dijon mustard. (I usually use two egg yolks when I end up with small eggs). It takes less than five minutes, so I haven't bothered trying any other methods. Link to comment Share on other sites More sharing options...
SpinSpin Posted April 3, 2013 Share Posted April 3, 2013 I use a blender for mine, and I use a variation on the recipe in Well Fed--1 whole egg, 1 yolk, 1/2 tsp salt, 1/2 tsp dry mustard. 1 T each lemon juice and apple cider vinegar (kinda make it taste like my old mayo I used to buy), and 1 1/4 cup extra light mayo. toss everything, including the 1/4 cup oil in the blender and then slowly slowly drizzle in the remaining oil. Soooo thick and yummy! I make it about twice a week, depending on what I am cooking. Link to comment Share on other sites More sharing options...
Susan W Posted April 3, 2013 Share Posted April 3, 2013 I use a Breville Immersion blender. This one: http://www.amazon.com/Breville-BSB510XL-Control-Immersion-Blender/dp/B004RF7QJW/ref=sr_1_1?ie=UTF8&qid=1365023013&sr=8-1&keywords=breville+immersion+blender You don't have to spend that much. I had a cheaper one that stopped working..I had fail after fail. I actually had it for a few years, but rarely used it. So, I got a wild hair and decided to buy the Breville. I love it. Below is the recipe and method I use. However, I use one whole egg, extra light tasting olive oil, one TBS of acid, no sugar, compliant stone ground mustard and 1/2 tsp cayenne (I like spicy). His method is great and I use it every time. Link to comment Share on other sites More sharing options...
Kim Christensen Posted April 3, 2013 Share Posted April 3, 2013 Yeah I can't imagine ever going back to doing it without a stick blender. Takes me minutes and never ever fails. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 4, 2013 Share Posted April 4, 2013 Both times I have used my immersion blender has failed! Today was one of those days. My food processor is perfect every time. I think I used the wrong attachment for the immersion blender because the book said use the whisk attachment for making mayo. Link to comment Share on other sites More sharing options...
Susan W Posted April 4, 2013 Share Posted April 4, 2013 Oh Sharon what a bummer. I have never had a fail with mine. I did with my old one but I'll never know if it was operator error or if it just wore out. I never have used the whisk. Just the grinder blades. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 4, 2013 Share Posted April 4, 2013 I'll try the grinder blade next time. I should have came here and asked which attachment to use. Link to comment Share on other sites More sharing options...
Susan W Posted April 4, 2013 Share Posted April 4, 2013 I'll try the grinder blade next time. I should have came here and asked which attachment to use. Sharon, take a quick look at the youtube video above. My blade looks like his...not sure its called a grinder blade. Picture one you would use to puree some soup. That one. Link to comment Share on other sites More sharing options...
Cristina Rowan Posted April 4, 2013 Share Posted April 4, 2013 I made salad cream too....twice It looks like a fool proof recipe, so I dont know why it goes wrong. In the first attempt, I put the oil with the rest of the ingredients, like the video above, on my 2nd attempt I added the oil slowly, and I wasted the whole bottle of oil. But I wont give up, I will try again, will use whisk attachment next time to see if that makes any difference. Link to comment Share on other sites More sharing options...
Cristina Rowan Posted April 4, 2013 Share Posted April 4, 2013 Success !! I tried again and it worked ! the only difference is that I used 1 whole egg rather than the yolk only. I used the inmersion blender attachment, cos the whisk was a bit of all over the place I'm sure next time I can add all the ingredients in one go and it will come out beautiful again ! as long as I use full egg. And it tastes delish ! Link to comment Share on other sites More sharing options...
Susan W Posted April 4, 2013 Share Posted April 4, 2013 Congrats!! Yes with an immersion blender, you dont drizzle. Just add all ingredients and let them settle. Link to comment Share on other sites More sharing options...
Michelle Hudak Posted April 5, 2013 Share Posted April 5, 2013 What types of oils do you use for your mayo? I used olive oil, and though it turned out theright consistency, it tastes very olivy(which is not bad in some cases, but in others, it just doesn't taste right). Link to comment Share on other sites More sharing options...
Derval Posted April 5, 2013 Share Posted April 5, 2013 What types of oils do you use for your mayo? I used olive oil, and though it turned out theright consistency, it tastes very olivy(which is not bad in some cases, but in others, it just doesn't taste right). you need to use the LIGHT olive oil, not extra virgin. Link to comment Share on other sites More sharing options...
Adagio Posted April 5, 2013 Share Posted April 5, 2013 The best mayo I've made so far was when I added the acid after the egg and oil were emulsified. It was much thicker than any mayo I'd ever made previously. Hope this helps. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted April 5, 2013 Share Posted April 5, 2013 I love that quote from Joel Salatin. Link to comment Share on other sites More sharing options...
LadyKT Posted April 5, 2013 Share Posted April 5, 2013 Can you make this in a 'ninja' type blender? Because that's what I have. Link to comment Share on other sites More sharing options...
Samphire Posted April 5, 2013 Author Share Posted April 5, 2013 Ooh Cristina, You use a whole egg? That's really interesting because the recipe said "put the egg in the bowl" and didn't specify just the yolk, but I used just the yoke as I thought that's what you're meant to do. it was quite a small yoke too so that might not have helped. Mmmmmmm. So is it 2 egg yokes or 1 whole egg? Different recipes have different recommendations. My need to experiment more. Link to comment Share on other sites More sharing options...
Susan W Posted April 5, 2013 Share Posted April 5, 2013 Samphire Link to comment Share on other sites More sharing options...
Susan W Posted April 5, 2013 Share Posted April 5, 2013 Oops..hit submit too soon. I often use one whole egg and one yolk. Makes very thick mayo. Another option. Link to comment Share on other sites More sharing options...
CraftyCarnivore Posted April 6, 2013 Share Posted April 6, 2013 Can you make this in a 'ninja' type blender? Because that's what I have. Yep! I make mine in the Ninja and it works perfectly. I had a mayo fail the first time I tried to make it, and just ended up using it for dressing. I think the trick (which I learned from Melissa joulwan) is to let your egg and the 1/4 c of oil come to room temp together in the blender. Then add you acid (I use 1/2 a lemon) nd mustard. Then I pour 1 cup of light oo into a glass measure and stream it thru the top of the Ninja. I find that at the 1:30 (minute) mark its the perfect consistency. Link to comment Share on other sites More sharing options...
Bethann67 Posted April 7, 2013 Share Posted April 7, 2013 I have made mayo twice in the blender and the consistency was awesone... the first batch eith EVOO was beautiful but was bitter and in my opinion inedible! instructions I used said to mix 1/4 of the oil with the egg, lemon juice and seasoning for a few seconds... Then add the rest of the oil at a trickle...when thick add a tablespoon of hot water... Really good spreadable and creamy consistency!!! Kicked best foods a$$! Link to comment Share on other sites More sharing options...
The Captain Posted April 8, 2013 Share Posted April 8, 2013 @LadyKT, I have a Ninja blender as well and made mayo succesfully my first attempt in it, so go for it! Link to comment Share on other sites More sharing options...
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