Homemade Mayonnaise

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

4 Comments

missyaytgim on 4.30.2010

So, since I am a home cooker in training, can anyone explain to me what a stick blender is? And if I do not have one, can I still make this recipe?

Cook and Be Happy on 3.16.2010

@spiderwoman: I used olive oil and it was way too strong for me. I’m going to try using canola oil next time around.

spiderwoman on 3.10.2010

I have not made mayonnaise but am wondering what kind of oil do you think makes the best?

helefa on 3.10.2010

I am in shock. I need to try this one out. I’ve been making mayo for years, using a very similar recipe and technique, but in my recipe, the oil needs to be added bit by bit, in a steady stream, while keeping the stick blender mixing in an up and down motion. Failure to do so creates a flopped mayonnaise.
I’ve just got to try it your way, with all the oil added at once. Sounds SO much simpler.
I’m not sure how much 1.25 c. of oil is in liters, but I can easily use 1/2 a L to a single egg. It might be a bit more than that.

Alternatives: You can add any flavorings you like to the mayo. I often put garlic and dill for a really yummy twist.

Quick fix: If you FAIL your mayo (looks like it curdles then falls apart), don’t despair, there IS a way to fix it!
Simply start over with a fresh egg, and start blending. Then, use the wrecked mayo as your “oil” and pour in as you blend. You will have perfect mayo on your second try.

Once you start making your own, you might not want to stop!