Comments on: Homemade Mayonnaise

By: missyaytgim

missyaytgim — Fri, 30 Apr 2010 05:39:30 +0000

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?

By: jenn3250

jenn3250 — Tue, 16 Mar 2010 21:41:13 +0000

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

By: spiderwoman

spiderwoman — Wed, 10 Mar 2010 21:06:40 +0000

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

By: helefa

helefa — Wed, 10 Mar 2010 19:02:37 +0000

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!