[CnD] Making Mayonnaise Questions

Penny Reeder penny.reeder at gmail.com
Tue Sep 29 17:55:56 EDT 2015

Hi Desi, I love homemade mayonnaise, and my favorite way to make it is
with my immersion blender. It really does take only a couple of
minutes, and it's delicious! Although these instructions suggest that
it keeps for a max. of only 2 days in the fridge, I have kept it for
as long as a week -- with no ill effects!

Making mayo really does feel like making magic! Enjoy!
Immersion Blender Technique Making mayonnaise using an immersion
blender might be the coolest technique yet - at least until they
figure out how to make it in a Pacojet. Or a particle accelerator.

When making mayo, it's important that all ingredients are at room
temperature. For people concerned about salmonella, place the yolks
and 1 tablespoon of water in a bowl set over a pot of simmering water.
Whisk constantly until the yolks reach 160 degrees (they will thicken
noticeably and lighten in color), then proceed with the recipe. We buy
organic eggs from pasture raised chickens, and I don't ever worry
about salmonilla. I just proceed with the recipe without heating the
yolks -- but they do have to be at room temperature.

Immersion blender mayonnaise
2 egg yolks
1 tablespoon white wine vinegar (I have also used cider vinegar, and
sherry vinegar)
Generous pinch of fine sea salt
Generous pinch of white pepper
1 cup canola oil
1/2 cup good-quality olive oil
1 tablespoon lemon juice (I frequently just squeeze the juice of a
half of a lemon or even the whole lemon if I'm serving the mayo with
seafood, into the bowl.

Place the yolks, vinegar, 1 tablespoon water, salt and pepper in a
2-cup measuring cup or a tall beaker used for immersion blenders.
Stand the immersion blender in the beaker or measuring cup, then
slowly pour in the canola oil so that it settles on top of the other
ingredients. (If you've heated the yolks first, allow them, along with
the vinegar, salt and pepper, to settle for about 5 minutes after
adding the oil so that the oil rises to the top.) With the blender
held against the bottom of the glass, pulse until the mixture begins
to emulsify, almost immediately. Continue to pulse, turning the
blender a bit, but keeping it pressed against the bottom of the
container. Keep pulsing until most of the mayonnaise is emulsified,
less than 1 minute, then slowly plunge the blender a bit to mix
thoroughly. Spoon the mayonnaise into a medium bowl, then whisk in the
olive oil and lemon juice until very  well mixed. Serve immediately or
store tightly covered in the refrigerator for as long as 2 days.

On 9/29/15, Desi Noller via Cookinginthedark
<cookinginthedark at acbradio.org> wrote:
> Hi Everyone,
> I would like to try making my own Mayonnaise, but am a little afraid because
> every recipe I read says that it's necessary to drizzle the oil through the
> hole in the lid of the blender while the blender is running, and to do so
> just until the mixture has thickened.  Since I can't see it, I'm not sure
> how to know when that point has been reached.  Has anyone done this
> successfully?  If so, how did you do it?  Thanks so much in advance, and
> happy cooking!
> Desi
> Sent from my iPhone
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