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Thread: Mayonnaise with an immersion blender

  1. #1
    Brian Christiansen Guest

    Default Mayonnaise with an immersion blender

    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



  2. #2
    Dimitri Guest

    Default Re: 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)


  3. #3
    Dimitri Guest

    Default Re: 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)


  4. #4
    Felice Guest

    Default Re: 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


    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



  5. #5
    Felice Guest

    Default Re: 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


    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



  6. #6
    Nancy Young Guest

    Default Re: Mayonnaise with an immersion 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.




  7. #7
    Nancy Young Guest

    Default Re: Mayonnaise with an immersion 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.




  8. #8
    Joyce P Guest

    Default Re: Mayonnaise with an immersion 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


  9. #9
    Joyce P Guest

    Default Re: Mayonnaise with an immersion 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


  10. #10
    Joyce P Guest

    Default Re: Mayonnaise with an immersion 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


  11. #11
    Joyce P Guest

    Default Re: Mayonnaise with an immersion 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


  12. #12
    Janet Wilder Guest

    Default Re: Mayonnaise with an immersion blender

    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

  13. #13
    Janet Wilder Guest

    Default Re: Mayonnaise with an immersion blender

    Felice wrote:
    > "Brian Christiansen" <[email protected]> wrote in message
    > news:dlG1k.791$L_.733@flpi150.ff[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

  14. #14
    Wayne Boatwright Guest

    Default Re: Mayonnaise with an immersion blender

    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.
    -------------------------------------------





  15. #15
    Wayne Boatwright Guest

    Default Re: Mayonnaise with an immersion blender

    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.
    -------------------------------------------





  16. #16
    Serene Vannoy Guest

    Default Re: Mayonnaise with an immersion blender

    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

  17. #17
    Serene Vannoy Guest

    Default Re: Mayonnaise with an immersion blender

    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

  18. #18
    Nancy Young Guest

    Default Re: Mayonnaise with an immersion blender


    "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

  19. #19
    Nancy Young Guest

    Default Re: Mayonnaise with an immersion blender


    "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

  20. #20
    Blinky the Shark Guest

    Default Re: Mayonnaise with an immersion blender

    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


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