Re: Mayonnaise with an immersion blender


"Brian Christiansen" <brian_christians@xxxxxxxxxxx> wrote in message
news:dlG1k.791$L_.733@xxxxxxxxxxxxxxxxxxxxxxx
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


.

Relevant Pages

  • Re: Mayonnaise with an immersion blender
    ... 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. ... 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. ... Crack egg into wide, straight-sided glass jar. ...
    (rec.food.cooking)
  • Re: Mayonnaise with an immersion blender
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