Thread: 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.

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

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

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.

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

> one egg

The whole egg or jes the yolk?

nb

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

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...

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.

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.

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.

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.

"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.

"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?

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.

"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.

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.

"ImStillMags" <[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

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.

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.