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Sep 7, 2008 01:52 PM

Making Mayonnaise

I am about to give up. More then 4 cubs of oil went down the drain over the course of the weekends and egg yolks as well. It keeps getting too runny.

I tried using a stick/hand blender. First I had a bowl and a whisk attached, added the oil slowly. Didn't work, tossed it.

Then I tried using the plastic beaker that came with the stick/blender attachment. I filled everything in as in the you tube videos. Tossed it as well because it got too runny.

Then I used a cocktail shaker which did fit the blender stick a bit tighter, I figured too much oil was sucked in to quick earlier. Again, nothing. I tried rescuing with hot water, microwaving and adding another egg yolk. Nothing.

I think the problem is that even though I use jumbo eggs the yolks are too small. So the blender sucks too much oil in too quick to start working. Same is true for the whisk I think.

It looks so easy on you tube videos.

The trouble is, my Viking Stick is not supposed to be used for much longer then a minute to avoid the motor getting too hot.

I have a normal small Waring Blender as well. I think that could run without trouble for a couple of minutes. Things is, I feel the same issue will come up as with any other mixer. The fluid that I get from 2 yolks will be to little for the blades to start working.

Since Mayo doesn't last long, I don't want to make a gallon.

Any ideas? Can I just add water?

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  1. Your mayo broke - went back to its components. For me the key is to slowly add the oil - it seems that on some days less is required. Mayo shol not take very long to make - I've done it with a whisk, hand mixer, stick blender an (what I've foun to be the easiet) blender. If you need to bring the mayo back together after it has been broken, add another egg yolk an beat again - you may need to a oil.

    1. You can make mayo with a whisk, with a stick blender, or with a blender. Put in one egg yolk, a bit of mustard (this is a must), a teaspoon of water per yolk, a bit of lemon juice, and salt and pepper. If you whisk, just relax, add a bit of oil and whisk and a bit more oil--it will start to thicken; and you can make a couple of cups of stiff mayo from that one yolk. If you use the stick blender or blender, just toss everything in, including a big glug of oil. Turn it on and you have mayo in 15 - 20 seconds; add more oil and you have thick(er) mayo. Simple, easy, fast.

      5 Replies
      1. re: Sam Fujisaka

        question sam, why do you add water ? i make my mayo very similar but dont add water.

        1. re: foodwich

          I used to drizzle and sweat, but learned the "all into the blender" and "teaspoon of water to yolk" tricks from Latin American chefs. Now I never have mayo that breaks, I never sweat, all easy peasy... And because one yolk is enough for cups of mayo, the added water is a very small part of the end product.

          1. re: Sam Fujisaka

            This is pretty much what i am doing. I had not water with the yolk though, but doubt tat this makes a difference. I used the beaker that came with the stick and a smaller cocktail shaker cup. nothing. it keeps going runny.

            1. re: jk1002

              Ok - I pulled my CookWise (Shirley Corriher) from the shelf to better unerstand how mayo works. Since I can't (don't want to!) type the 6 pages she devotes to the subject, I'll try to summarize.

              Mayo (and all emulsion sauces) require: 1) One liquid in tiny droplets, 2) Another liquid between the droplets, 3) emulsifier, 4) A thick base, 5) Temperature

              For mayo - 1) Oil, 2) water in the lemon juice, egg, vinegar from preprared mustard if used - 2t per cup of oil, 3) egg yolk, 4) salt, 5) room temperature

              She spends some time discussing how each component plays with each other - very interesting reading. She recommends cooking to prevent salmonella but I don't (I recommend the book obviously).

              She ends by listing things to look out for:
              - have ingrediants are room temp
              - use a thick base (eg use salt)
              - use powered mustard or cayenne
              - beat oil in slowly at first
              - use enough water-type liquid
              - use refined oils

              So perhaps a little water would work.

            2. re: Sam Fujisaka

              ok will try the tspn of water next time i make the mayo. had been doing without but was curious to know what it adds to the final product.

        2. am i the only one who uses a small food processor (you know the $15.00, sits quietly on the counter kind), i just put the egg yolks mustard lemon juice and salt in, put the cover on, start the processor, and then pour the oil in a slow steady stream into the small well that surrounds the holes at the top--the holes are so small that they mete out the oil at a slow rate. anyway, it always comes together.

          4 Replies
          1. re: qianning

            I use a $15 Black & Decker. But, as I said above, I just add the oil and everything and then switch on. Add more oil later to make it thicker. The right ingredients and there is no need for drizzling.

            1. re: qianning

              If you take just 1 yolk, I would think that this barely covers the ground around the knives.

              1. re: jk1002

                one yolk actually gives me a cup or so of mayo. so with the high perishability factored in its usually enough.

                1. re: foodwich

                  You have been misled about that "high perishability factor." between the egg (inherently sterile), oil (ditto ditto) and lemon (antibacterial and a preservative, as is the salt) you have a pretty durable substance there. Once egg is cooked it becomes more vulnerable, but raw resists infestation pretty well. I wouldn't leave the jar open on the counter overnight or all day, but my homemade keeps in the fridge about as long as Hellman's - or would if I could keep from eating it!

            2. I've been making my own mayo for years. I started off with hand-whisking oil into a room temp egg yolk but it never would stay for more than a day in the frig. I've since been using a food processor with the mayo staying whole for a couple of weeks with no problem. This is my foolproof (for me anyway) recipe:
              2 egg yolks and 1 whole egg into a food processor (not a blender and not a hand held) with a pinch of salt and a healthy dollop of dijon mustard. Put the top on and **s-l-o-w-l-y** drop a **very steady gossamer-thin** stream of canola oil into the opening at the top while the processor runs. I use about 1 and 1/2 cup of canola overall but you must enter it into the processor very slowly and very steadily. Once I've entered all the canola I top it off, again slowly and steadily, with about 2 TBS of good olive oil. Then I top that off with juice of a 1/2 lemon for acidity and salt if needed.

              The great advantage of using a food processor for this as opposed to either a hand held or blender is that the oil can be added very easily in a very steady stream. I've heard that it also helps to have the eggs at room temp but I've never had trouble with eggs right out of the frig when using the food processor as the action of the blade warms the egg up very quickly while making the mayo.

              HTH and if not, ask again. It took me a few times to get it right but once I did it was no trouble to do consistently from then on.

              1 Reply
              1. re: kevine

                I like the Alton Brown Party Mayo recipe from good eats. It works well in blender and food processor. I use pure olive oil, not Extra Virgin. When I do it in the food processor , I follow with a tuna, chicken salad or egg salad recipe to help clean out the machine. Mayo never breaks and lasts two weeks. If not used up in two weeks I toss it anyway.

              2. Jose Andres demonstrates mayo in his Made in Spain PBS series. A clip may be available on line.

                He used an immersion blender, putting everything in blender's cup at the start. The only special trick was that he started with the blender resting on the bottom, so it started blending the egg and acid. Then as it started to form an emulsion, he slowly raised the blender, incorporating more oil. In effect it was an immersion blender variation on the 'drizzle in the oil' method.

                I didn't time it, but the TV demo made it look like a 30 second job.

                6 Replies
                1. re: paulj

                  Yes, I saw that one on youtube. Looks super easy, but doesnt work for me. 2 Yolks at the bottom. Some lemon, some mustard. Salt&Pepper.
                  I believe that right from the get go there is too much oil and not enough yolk.... I will give it one more shot using a squeze bottle and doing it manually. I am using the Viking Stick/Immersion Blender.


                  1. re: jk1002

                    What kind of vessel are you using with the stick blender? (IE, what is the diameter of the blender footprint, and the diameter of the vessel holding the ingredients?). Is it straight and columnar, or are you using a curved bowl?

                    Stick Blender method works best with columnar.

                    1. re: jk1002

                      Try the food processor method above; it always works for me. I like it with grapeseed oil instead of canola.

                    2. re: paulj

                      I can't seem to find Jose Andres' video nor recipe. I watched his show but I missed writing it down. Can you share please? Thank you.

                      1. re: nach_

                        See reply above, attached to wrong post.