Page 1 of 4 123 ... LastLast
Results 1 to 20 of 75

Thread: Finally got around to making stick blender mayo

  1. #1
    ImStillMags Guest

    Default Finally got around to making stick blender mayo

    I was making cole slaw and I didn't realize the mayo jar was almost
    empty and I didn't have enough to
    complete the salad.

    So......it was a great time to try the stick blender mayo.

    I'll never buy storebought mayo again. So easy and doesn't make a
    huge amount to keep around and
    spoil.

    one egg
    juice of one lemon
    1/2 tsp salt
    1 tsp dry mustard
    1 cup salad oil

    put everything in the jar and put the blender in. Blended from
    bottom to top sorta slowly. By the
    time I got to the top. ....bang, done.

    yum.

  2. #2
    Kalmia Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 4:20*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > I was making cole slaw and I didn't realize the mayo jar was almost
    > empty and I didn't have enough to
    > complete the salad.
    >
    > So......it was a great time to try the stick blender mayo.
    >
    > I'll never buy storebought mayo again. * *So easy and doesn't make a
    > huge amount to keep around and
    > spoil.
    >
    > one egg
    > juice of one lemon
    > 1/2 tsp salt
    > 1 tsp dry mustard
    > 1 cup salad oil
    >
    > put everything in the jar and put the blender in. * Blended from
    > bottom to top sorta slowly. *By the
    > time I got to the top. ....bang, done.
    >
    > yum.


    Did you by any chance price it out for all of us frugalistas? I sure
    like the idea of no big jar sitting in the fridge forever.

  3. #3
    Bryan Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 3:20*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > I was making cole slaw and I didn't realize the mayo jar was almost
    > empty and I didn't have enough to
    > complete the salad.
    >
    > So......it was a great time to try the stick blender mayo.
    >
    > I'll never buy storebought mayo again. * *So easy and doesn't make a
    > huge amount to keep around and
    > spoil.
    >
    > one egg
    > juice of one lemon
    > 1/2 tsp salt
    > 1 tsp dry mustard
    > 1 cup salad oil
    >
    > put everything in the jar and put the blender in. * Blended from
    > bottom to top sorta slowly. *By the
    > time I got to the top. ....bang, done.
    >
    > yum.


    It is FAR, FAR better if you use only egg yolk. Egg white has no
    business in mayo or hollandaise.

    --Bryan

  4. #4
    Bryan Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 4:02*pm, Kalmia <tweeny90...@mypacks.net> wrote:
    > On May 9, 4:20*pm, ImStillMags <sitara8...@gmail.com> wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > I was making cole slaw and I didn't realize the mayo jar was almost
    > > empty and I didn't have enough to
    > > complete the salad.

    >
    > > So......it was a great time to try the stick blender mayo.

    >
    > > I'll never buy storebought mayo again. * *So easy and doesn't make a
    > > huge amount to keep around and
    > > spoil.

    >
    > > one egg
    > > juice of one lemon
    > > 1/2 tsp salt
    > > 1 tsp dry mustard
    > > 1 cup salad oil

    >
    > > put everything in the jar and put the blender in. * Blended from
    > > bottom to top sorta slowly. *By the
    > > time I got to the top. ....bang, done.

    >
    > > yum.

    >
    > Did you by any chance price it out for all of us frugalistas? * I sure
    > like the idea of no big jar sitting in the fridge forever.


    It's certainly not expensive. Heck, the lemon might be the most
    expensive part. Definitely use yolks instead of whole egg.

    --Bryan

  5. #5
    Jerry Avins Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 4:20*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > I was making cole slaw and I didn't realize the mayo jar was almost
    > empty and I didn't have enough to
    > complete the salad.
    >
    > So......it was a great time to try the stick blender mayo.
    >
    > I'll never buy storebought mayo again. * *So easy and doesn't make a
    > huge amount to keep around and
    > spoil.
    >
    > one egg
    > juice of one lemon
    > 1/2 tsp salt
    > 1 tsp dry mustard
    > 1 cup salad oil
    >
    > put everything in the jar and put the blender in. * Blended from
    > bottom to top sorta slowly. *By the
    > time I got to the top. ....bang, done.
    >
    > yum.


    Make that double yum. Try different oils and different acids. (You can
    cut the mustard in half.) I use olive oil most of the time (it goes
    great with balsamic vinegar) but canola oil interferes less with the
    flavor of, say, strawberry vinegar. Dilute vinegars 3:2 or 1:1 with
    water. Try lime juice and malt vinegar.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  6. #6
    notbob Guest

    Default Re: Finally got around to making stick blender mayo

    On 2011-05-09, ImStillMags <[email protected]> wrote:

    > one egg


    The whole egg or jes the yolk?

    nb

  7. #7
    maxine in ri Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 4:20*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > I was making cole slaw and I didn't realize the mayo jar was almost
    > empty and I didn't have enough to
    > complete the salad.
    >
    > So......it was a great time to try the stick blender mayo.
    >
    > I'll never buy storebought mayo again. * *So easy and doesn't make a
    > huge amount to keep around and
    > spoil.
    >
    > one egg
    > juice of one lemon
    > 1/2 tsp salt
    > 1 tsp dry mustard
    > 1 cup salad oil
    >
    > put everything in the jar and put the blender in. * Blended from
    > bottom to top sorta slowly. *By the
    > time I got to the top. ....bang, done.
    >
    > yum.


    I use 3/4 cup oil and 2 T whatever acid I grab first. The balsamic
    cheap stuff is good, as is cider vinegar. When I have them handy,
    I'll use 3 egg yolks, but whole egg (especially the free-range ones
    from the CSA farm) is ok, too.

    just droppping by
    maxine in ri

  8. #8
    John Kuthe Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 9:06*pm, Mark Thorson <nos...@sonic.net> wrote:
    > notbob wrote:
    >
    > > On 2011-05-09, ImStillMags <sitara8...@gmail.com> wrote:

    >
    > > > one egg

    >
    > > The whole egg or jes the yolk?

    >
    > You only need a little bit of the yolk,
    > and the white doesn't contribute anything.


    Except protein, albumin.

    John Kuthe...

  9. #9
    ImStillMags Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 7:12*pm, Mark Thorson <nos...@sonic.net> wrote:

    > I meant contributing to making a good mayonnaise.


    I used extra virgin olive oil and a whole egg.

    The mayo came out creamy and light and quite delicious.

    I'm going to even try to make "miracle whip" because my BFF is a
    miracle whip freak, so I figure I'd try
    my hand at it to please her.


  10. #10
    Mark Thorson Guest

    Default Re: Finally got around to making stick blender mayo

    notbob wrote:
    >
    > On 2011-05-09, ImStillMags <[email protected]> wrote:
    >
    > > one egg

    >
    > The whole egg or jes the yolk?


    You only need a little bit of the yolk,
    and the white doesn't contribute anything.

  11. #11
    Jerry Avins Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 6:07*pm, notbob <not...@notbob.invalid> wrote:
    > On 2011-05-09, ImStillMags <sitara8...@gmail.com> wrote:
    >
    > > one egg

    >
    > The whole egg or jes the yolk?


    You need onlt the yolk, but a whole egg is fine. It's worth separating
    the egg if you like your mayo very yellow. Otherwise not.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  12. #12
    Mark Thorson Guest

    Default Re: Finally got around to making stick blender mayo



    John Kuthe wrote:
    >
    > On May 9, 9:06 pm, Mark Thorson <nos...@sonic.net> wrote:
    > > notbob wrote:
    > >
    > > > On 2011-05-09, ImStillMags <sitara8...@gmail.com> wrote:

    > >
    > > > > one egg

    > >
    > > > The whole egg or jes the yolk?

    > >
    > > You only need a little bit of the yolk,
    > > and the white doesn't contribute anything.

    >
    > Except protein, albumin.


    I meant contributing to making a good mayonnaise.

  13. #13
    Giusi Guest

    Default Re: Finally got around to making stick blender mayo


    "Mark Thorson" <[email protected]> ha scritto nel messaggio
    > notbob wrote:
    >>
    >> On 2011-05-09, ImStillMags <[email protected]> wrote:
    >>
    >> > one egg

    >>
    >> The whole egg or jes the yolk?

    >
    > You only need a little bit of the yolk,
    > and the white doesn't contribute anything.


    Nah, use the whole egg. It is different making stick blender mayo, and it's
    good with the egg, offers more protein and doesn't waste. K.I.S.S.



  14. #14
    Giusi Guest

    Default Re: Finally got around to making stick blender mayo


    "Mark Thorson" <[email protected]> ha scritto nel messaggio
    > Giusi wrote:
    >> > You only need a little bit of the yolk,
    >> > and the white doesn't contribute anything.

    >>
    >> Nah, use the whole egg. It is different making stick blender mayo, and
    >> it's
    >> good with the egg, offers more protein and doesn't waste. K.I.S.S.

    >
    > All that extra protein will make the mayonnaise> more easily spoiled by
    > bacteria, especially when> used in foods kept for long periods at room>
    > temperature, like sandwiches and salads.


    Sorry, I don't believe it, and who leaves things sitting around these days
    anyway?



  15. #15
    Mark Thorson Guest

    Default Re: Finally got around to making stick blender mayo

    Giusi wrote:
    >
    > "Mark Thorson" <[email protected]> ha scritto nel messaggio
    > >
    > > You only need a little bit of the yolk,
    > > and the white doesn't contribute anything.

    >
    > Nah, use the whole egg. It is different making stick blender mayo, and it's
    > good with the egg, offers more protein and doesn't waste. K.I.S.S.


    All that extra protein will make the mayonnaise
    more easily spoiled by bacteria, especially when
    used in foods kept for long periods at room
    temperature, like sandwiches and salads.

  16. #16
    Giusi Guest

    Default Re: Finally got around to making stick blender mayo


    "Mark Thorson" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > Giusi wrote:


    USDA and CDFA
    > indicated they had been purchased from the same distributor
    > that had provided eggs to the two restaurants in outbreaks
    > 1 and 2.


    None of which establishes that using the whole egg rather than just the yolk
    is more dangerous. It is recommended that one use the whole egg when making
    stick blender mayo. It is also recommended that one not make a month's
    worth at a time. It is so quick you don't need to.
    In addition, we don't seem to have all those disease germs in our eggs. We
    can buy eggs only 1-3 days from the nest and they are never refrigerated
    until they reach the kitchen.
    I'm still careful, of course, keeping cold things really cold and hot things
    really hot. I have and use an instant digital thermometer.



  17. #17
    Mark Thorson Guest

    Default Re: Finally got around to making stick blender mayo

    Giusi wrote:
    >
    > "Mark Thorson" <[email protected]> ha scritto nel messaggio
    > > Giusi wrote:
    > >> > You only need a little bit of the yolk,
    > >> > and the white doesn't contribute anything.
    > >>
    > >> Nah, use the whole egg. It is different making stick blender mayo, and
    > >> it's
    > >> good with the egg, offers more protein and doesn't waste. K.I.S.S.

    > >
    > > All that extra protein will make the mayonnaise> more easily spoiled by
    > > bacteria, especially when> used in foods kept for long periods at room>
    > > temperature, like sandwiches and salads.

    >
    > Sorry, I don't believe it, and who leaves things sitting around these days
    > anyway?


    Quoting from:
    http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/

    Sources of illness: Raw and undercooked eggs. Raw eggs
    are often used in foods such as homemade hollandaise
    sauce, caesar and other salad dressings, tiramisu,
    homemade ice cream, homemade mayonnaise, cookie dough,
    and frostings.
    Symptoms: Nausea, vomiting, fever, abdominal cramps, and
    diarrhea
    Bacterium: Salmonella enteriditis

    Quoting from:
    http://www.cdc.gov/mmwr/preview/mmwrhtml/00024937.htm

    Inspection of the restaurant revealed that egg salad
    was stored on a cold table at a holding temperature of
    60 F (15.5 C), a temperature that allows growth of
    Salmonella. For pooled egg dishes, 22-30 dozen extra-large
    grade AA eggs were pooled several times daily and stored
    in a walk-in refrigerator. A 2-quart container of pooled
    eggs was stored in a reach-in refrigerator. The temperature
    of the pooled eggs in the reach-in refrigerator was 50 F
    (10 C); California regulations require eggs to be
    refrigerated at less than or equal to 45 F ( less than or
    equal to 7.2 C).

    .. . .

    Preliminary findings of a case-control study conducted by
    the Santa Clara County Health Department implicated
    sandwiches as the vehicle of transmission; no other food
    was associated with illness. Further investigation revealed
    that mayonnaise was the only food ingredient containing a
    raw product of animal origin and was common to all sandwiches
    eaten by ill persons. None of the implicated mayonnaise
    remained at the time of the investigation, but unrefrigerated
    eggs from the implicated shipment obtained from the sandwich
    shop were cultured in five pools of 10 eggs each; one of the
    pools yielded SE. This isolate was phage type 13a and plasmid
    profile type 2. Traceback of implicated eggs by USDA and CDFA
    indicated they had been purchased from the same distributor
    that had provided eggs to the two restaurants in outbreaks
    1 and 2.

  18. #18
    Tim W Guest

    Default Re: Finally got around to making stick blender mayo


    "ImStillMags" <sitara8060@gmail.co[email protected]> wrote in message
    news:[email protected]...
    >I was making cole slaw and I didn't realize the mayo jar was almost
    > empty and I didn't have enough to
    > complete the salad.
    >
    > So......it was a great time to try the stick blender mayo.
    >
    > I'll never buy storebought mayo again. So easy and doesn't make a
    > huge amount to keep around and
    > spoil.
    >
    > one egg
    > juice of one lemon
    > 1/2 tsp salt
    > 1 tsp dry mustard
    > 1 cup salad oil
    >
    > put everything in the jar and put the blender in. Blended from
    > bottom to top sorta slowly. By the
    > time I got to the top. ....bang, done.
    >
    > yum.


    Good ingredients and therefore surely a good dressing. Not really mayonnaise
    though, that would be made thick by a slower process with just the yolk of
    the egg.

    Tim W



  19. #19
    Kalmia Guest

    Default Re: Finally got around to making stick blender mayo

    On May 9, 5:21*pm, Bryan <bryangsimm...@gmail.com> wrote:

    >
    > It's certainly not expensive. *Heck, the lemon might be the most
    > expensive part. *Definitely use yolks instead of whole egg.
    >



    Lemons are pretty cheap here now. I've been stockpiling juice in the
    freezer and making a lot of dried peel. Frooooo-gal.

  20. #20
    ImStillMags Guest

    Default Re: Finally got around to making stick blender mayo

    On May 10, 7:11*am, Kalmia <tweeny90...@mypacks.net> wrote:
    > On May 9, 5:21*pm, Bryan <bryangsimm...@gmail.com> wrote:
    >
    >
    >
    > > It's certainly not expensive. *Heck, the lemon might be the most
    > > expensive part. *Definitely use yolks instead of whole egg.

    >
    > Lemons are pretty cheap here now. *I've been stockpiling juice in the
    > freezer and making a lot of dried peel. *Frooooo-gal.


    Kalima, when you say stockpiling juice....do you put it in an ice cube
    tray and freeze it in little portions or what??
    I think stockpiling it while lemons are cheap is a great idea....limes
    too.


Page 1 of 4 123 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32