Thread: Mayonnaise with an immersion blender

"Brian Christiansen" <[email protected]> wrote in message
news:dlG1k.791$[email protected]..
>I got an innersion blender and it is neato. However, I tried making
>mayonnaise and it just refused to get thick, it just stayed pretty much the
>consistency of the oil. I used thiw recipe:
>http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating
>an egg and making it the way I usually do in the regular blender.
>
> Is there some trick to making it with the immersion blender. When I make
> it the way I usually do, letting the egg get to room temperature doesn't
> seem to make much difference, but "prewhipping" the egg yolks before
> adding the oil does.
>
> Brian Christiansen

I have not now, nor will I use an emersion blender to make mayo, however
there is NO shortcut to beginning the emulsification process slowly to
correctly, then adding oil slowly. The instructions say the narrower the
better the basic idea it to start the process "correctly" then add the oil
by raising the blender "slowly" ever so "slowly" it's a trick. IMHO go
back to your blender.


--
Old Scoundrel

(AKA Dimitri)

"Brian Christiansen" <[email protected]> wrote in message
news:dlG1k.791$[email protected]..
>I got an innersion blender and it is neato. However, I tried making
>mayonnaise and it just refused to get thick, it just stayed pretty much the
>consistency of the oil. I used thiw recipe:
>http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating
>an egg and making it the way I usually do in the regular blender.
>
> Is there some trick to making it with the immersion blender. When I make
> it the way I usually do, letting the egg get to room temperature doesn't
> seem to make much difference, but "prewhipping" the egg yolks before
> adding the oil does.
>
> Brian Christiansen

I have not now, nor will I use an emersion blender to make mayo, however
there is NO shortcut to beginning the emulsification process slowly to
correctly, then adding oil slowly. The instructions say the narrower the
better the basic idea it to start the process "correctly" then add the oil
by raising the blender "slowly" ever so "slowly" it's a trick. IMHO go
back to your blender.


--
Old Scoundrel

(AKA Dimitri)

"Brian Christiansen" <[email protected]> wrote in message
news:dlG1k.791$[email protected]..
>I got an innersion blender and it is neato. However, I tried making
>mayonnaise and it just refused to get thick, it just stayed pretty much the
>consistency of the oil. I used thiw recipe:
>http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating
>an egg and making it the way I usually do in the regular blender.
>
> Is there some trick to making it with the immersion blender. When I make
> it the way I usually do, letting the egg get to room temperature doesn't
> seem to make much difference, but "prewhipping" the egg yolks before
> adding the oil does.
>
> Brian Christiansen

Someone recently posted Nancree's Stick Blender Mayo, which goes something
like this (I may have halved it when I wrote it down):

1 egg at room temperature
1 1/2 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon dry mustard
1 cup salad oil

Crack egg into wide, straight-sided glass jar (mayo?). Add remaining
ingredients. With the motor OFF
put stick blender down to bottom of jar. Then turn it on and, rocking it
gently from side to side, pull it up to the top in about 8-10 seconds.

I haven't tried this but I liked the specific instructions as to the use of
the stick blender.

Felice

"Brian Christiansen" <[email protected]> wrote in message
news:dlG1k.791$[email protected]..
>I got an innersion blender and it is neato. However, I tried making
>mayonnaise and it just refused to get thick, it just stayed pretty much the
>consistency of the oil. I used thiw recipe:
>http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating
>an egg and making it the way I usually do in the regular blender.
>
> Is there some trick to making it with the immersion blender. When I make
> it the way I usually do, letting the egg get to room temperature doesn't
> seem to make much difference, but "prewhipping" the egg yolks before
> adding the oil does.
>
> Brian Christiansen

Someone recently posted Nancree's Stick Blender Mayo, which goes something
like this (I may have halved it when I wrote it down):

1 egg at room temperature
1 1/2 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon dry mustard
1 cup salad oil

Crack egg into wide, straight-sided glass jar (mayo?). Add remaining
ingredients. With the motor OFF
put stick blender down to bottom of jar. Then turn it on and, rocking it
gently from side to side, pull it up to the top in about 8-10 seconds.

I haven't tried this but I liked the specific instructions as to the use of
the stick blender.

Felice

"Felice" <[email protected]> wrote

> "Brian Christiansen" <[email protected]> wrote

>> Is there some trick to making it with the immersion blender. When I make
>> it the way I usually do, letting the egg get to room temperature doesn't
>> seem to make much difference, but "prewhipping" the egg yolks before
>> adding the oil does.

> Someone recently posted Nancree's Stick Blender Mayo, which goes something
> like this (I may have halved it when I wrote it down):
>
> 1 egg at room temperature
> 1 1/2 tablespoons lime juice
> 1/2 teaspoon salt
> 1 teaspoon dry mustard
> 1 cup salad oil
>
> Crack egg into wide, straight-sided glass jar (mayo?).

I posted it. My stick blender came with a straight sided jar,
though plastic, not glass.

I was genuinely astonished how quickly and easily these
ingredients turned into mayonnaise. I mean thick white
mayo. You halved the salt, which I will do next time, too.
I'm still using that batch of mayo, it's remained stable.

nancy

> Add remaining ingredients. With the motor OFF
> put stick blender down to bottom of jar. Then turn it on and, rocking it
> gently from side to side, pull it up to the top in about 8-10 seconds.
>
> I haven't tried this but I liked the specific instructions as to the use
> of the stick blender.

"Felice" <[email protected]> wrote

> "Brian Christiansen" <[email protected]> wrote

>> Is there some trick to making it with the immersion blender. When I make
>> it the way I usually do, letting the egg get to room temperature doesn't
>> seem to make much difference, but "prewhipping" the egg yolks before
>> adding the oil does.

> Someone recently posted Nancree's Stick Blender Mayo, which goes something
> like this (I may have halved it when I wrote it down):
>
> 1 egg at room temperature
> 1 1/2 tablespoons lime juice
> 1/2 teaspoon salt
> 1 teaspoon dry mustard
> 1 cup salad oil
>
> Crack egg into wide, straight-sided glass jar (mayo?).

I posted it. My stick blender came with a straight sided jar,
though plastic, not glass.

I was genuinely astonished how quickly and easily these
ingredients turned into mayonnaise. I mean thick white
mayo. You halved the salt, which I will do next time, too.
I'm still using that batch of mayo, it's remained stable.

nancy

> Add remaining ingredients. With the motor OFF
> put stick blender down to bottom of jar. Then turn it on and, rocking it
> gently from side to side, pull it up to the top in about 8-10 seconds.
>
> I haven't tried this but I liked the specific instructions as to the use
> of the stick blender.

Have you tried making it in a food processor---so easy put in 2 egg
1 tsp paprika
3/4 tsp red pepper
1 1/2 tsp salt
3 Tbl lemon juice
blend and then add 2 cups of oil in a steady stream---takes about 5
minutes to make and if it doesn't thicken up just keep adding oil until
it does---at last add 1 tsp vinegar and this so good---I am from
Mississippi and I have been making this for 60 years ---I keep oil in
refrig and it makes in no time with all eggs juice and all
cold----Another hint is not to put mayo on top shelves of frig or it
will turn to oil

Have you tried making it in a food processor---so easy put in 2 egg
1 tsp paprika
3/4 tsp red pepper
1 1/2 tsp salt
3 Tbl lemon juice
blend and then add 2 cups of oil in a steady stream---takes about 5
minutes to make and if it doesn't thicken up just keep adding oil until
it does---at last add 1 tsp vinegar and this so good---I am from
Mississippi and I have been making this for 60 years ---I keep oil in
refrig and it makes in no time with all eggs juice and all
cold----Another hint is not to put mayo on top shelves of frig or it
will turn to oil

Have you tried making it in a food processor---so easy put in 2 egg
1 tsp paprika
3/4 tsp red pepper
1 1/2 tsp salt
3 Tbl lemon juice
blend and then add 2 cups of oil in a steady stream---takes about 5
minutes to make and if it doesn't thicken up just keep adding oil until
it does---at last add 1 tsp vinegar and this so good---I am from
Mississippi and I have been making this for 60 years ---I keep oil in
refrig and it makes in no time with all eggs juice and all
cold----Another hint is not to put mayo on top shelves of frig or it
will turn to oil

Have you tried making it in a food processor---so easy put in 2 egg
1 tsp paprika
3/4 tsp red pepper
1 1/2 tsp salt
3 Tbl lemon juice
blend and then add 2 cups of oil in a steady stream---takes about 5
minutes to make and if it doesn't thicken up just keep adding oil until
it does---at last add 1 tsp vinegar and this so good---I am from
Mississippi and I have been making this for 60 years ---I keep oil in
refrig and it makes in no time with all eggs juice and all
cold----Another hint is not to put mayo on top shelves of frig or it
will turn to oil

Felice wrote:
> "Brian Christiansen" <[email protected]> wrote in message
> news:dlG1k.791$[email protected]..
>> I got an innersion blender and it is neato. However, I tried making
>> mayonnaise and it just refused to get thick, it just stayed pretty much the
>> consistency of the oil. I used thiw recipe:
>> http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating
>> an egg and making it the way I usually do in the regular blender.
>>
>> Is there some trick to making it with the immersion blender. When I make
>> it the way I usually do, letting the egg get to room temperature doesn't
>> seem to make much difference, but "prewhipping" the egg yolks before
>> adding the oil does.
>>
>> Brian Christiansen
>
> Someone recently posted Nancree's Stick Blender Mayo, which goes something
> like this (I may have halved it when I wrote it down):
>
> 1 egg at room temperature
> 1 1/2 tablespoons lime juice
> 1/2 teaspoon salt
> 1 teaspoon dry mustard
> 1 cup salad oil
>
> Crack egg into wide, straight-sided glass jar (mayo?). Add remaining
> ingredients. With the motor OFF
> put stick blender down to bottom of jar. Then turn it on and, rocking it
> gently from side to side, pull it up to the top in about 8-10 seconds.
>
> I haven't tried this but I liked the specific instructions as to the use of
> the stick blender.

I used her recipe just the other day. Worked great. I might try a little
less oil the next time as I think "large" eggs are getting smaller.

I didn't have a peanut butter jar so I used a big jar from stuffed
olives. It was straight sided, but a little narrower.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Felice wrote:
> "Brian Christiansen" <[email protected]> wrote in message
> news:dlG1k.791$[email protected]..
>> I got an innersion blender and it is neato. However, I tried making
>> mayonnaise and it just refused to get thick, it just stayed pretty much the
>> consistency of the oil. I used thiw recipe:
>> http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating
>> an egg and making it the way I usually do in the regular blender.
>>
>> Is there some trick to making it with the immersion blender. When I make
>> it the way I usually do, letting the egg get to room temperature doesn't
>> seem to make much difference, but "prewhipping" the egg yolks before
>> adding the oil does.
>>
>> Brian Christiansen
>
> Someone recently posted Nancree's Stick Blender Mayo, which goes something
> like this (I may have halved it when I wrote it down):
>
> 1 egg at room temperature
> 1 1/2 tablespoons lime juice
> 1/2 teaspoon salt
> 1 teaspoon dry mustard
> 1 cup salad oil
>
> Crack egg into wide, straight-sided glass jar (mayo?). Add remaining
> ingredients. With the motor OFF
> put stick blender down to bottom of jar. Then turn it on and, rocking it
> gently from side to side, pull it up to the top in about 8-10 seconds.
>
> I haven't tried this but I liked the specific instructions as to the use of
> the stick blender.

I used her recipe just the other day. Worked great. I might try a little
less oil the next time as I think "large" eggs are getting smaller.

I didn't have a peanut butter jar so I used a big jar from stuffed
olives. It was straight sided, but a little narrower.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed 04 Jun 2008 08:20:53p, Joyce P told us...

> Have you tried making it in a food processor---so easy put in 2 egg
> 1 tsp paprika
> 3/4 tsp red pepper
> 1 1/2 tsp salt
> 3 Tbl lemon juice
> blend and then add 2 cups of oil in a steady stream---takes about 5
> minutes to make and if it doesn't thicken up just keep adding oil until
> it does---at last add 1 tsp vinegar and this so good---I am from
> Mississippi and I have been making this for 60 years ---I keep oil in
> refrig and it makes in no time with all eggs juice and all
> cold----Another hint is not to put mayo on top shelves of frig or it
> will turn to oil
>

Joyce, what did you use to make it with before food processors were
introduced in the 1970s? Blender? Mixer?

Thanks!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Life is a series of very rude awakenings.
-------------------------------------------

On Wed 04 Jun 2008 08:20:53p, Joyce P told us...

> Have you tried making it in a food processor---so easy put in 2 egg
> 1 tsp paprika
> 3/4 tsp red pepper
> 1 1/2 tsp salt
> 3 Tbl lemon juice
> blend and then add 2 cups of oil in a steady stream---takes about 5
> minutes to make and if it doesn't thicken up just keep adding oil until
> it does---at last add 1 tsp vinegar and this so good---I am from
> Mississippi and I have been making this for 60 years ---I keep oil in
> refrig and it makes in no time with all eggs juice and all
> cold----Another hint is not to put mayo on top shelves of frig or it
> will turn to oil
>

Joyce, what did you use to make it with before food processors were
introduced in the 1970s? Blender? Mixer?

Thanks!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/04(IV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Life is a series of very rude awakenings.
-------------------------------------------

Brian Christiansen wrote:
> I got an innersion blender and it is neato. However, I tried making
> mayonnaise and it just refused to get thick, it just stayed pretty much the
> consistency of the oil. I used thiw recipe:
> http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating an
> egg and making it the way I usually do in the regular blender.
>
> Is there some trick to making it with the immersion blender. When I make it
> the way I usually do, letting the egg get to room temperature doesn't seem
> to make much difference, but "prewhipping" the egg yolks before adding the
> oil does.

Do you start with the blender in the bottom of the mixture before
turning it on? That always works for me.

Serene

Brian Christiansen wrote:
> I got an innersion blender and it is neato. However, I tried making
> mayonnaise and it just refused to get thick, it just stayed pretty much the
> consistency of the oil. I used thiw recipe:
> http://www.mv.com/ipusers/delbalso/mayohand.htm I fixed it by seperating an
> egg and making it the way I usually do in the regular blender.
>
> Is there some trick to making it with the immersion blender. When I make it
> the way I usually do, letting the egg get to room temperature doesn't seem
> to make much difference, but "prewhipping" the egg yolks before adding the
> oil does.

Do you start with the blender in the bottom of the mixture before
turning it on? That always works for me.

Serene

"Janet Wilder" <[email protected]> wrote

> I used her recipe just the other day. Worked great. I might try a little
> less oil the next time as I think "large" eggs are getting smaller.

You noticed that, too. I used an extra-large egg I happened
to have, and that looked a little small even to be considered
large.

nancy

"Janet Wilder" <[email protected]> wrote

> I used her recipe just the other day. Worked great. I might try a little
> less oil the next time as I think "large" eggs are getting smaller.

You noticed that, too. I used an extra-large egg I happened
to have, and that looked a little small even to be considered
large.

nancy

Janet Wilder wrote:

> I used her recipe just the other day. Worked great. I might try a little
> less oil the next time as I think "large" eggs are getting smaller.

US: Since egg size is assigned by weight, with quarter-ounce increments
(3 ounces per dozen), that whole system would have to change. Is anyone
else aware of this happening? (I'm not.)


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se