0

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Hack my homemade mayo recipe...

Answered on November 20, 2013
Created November 18, 2013 at 8:08 PM

So I've made mayonnaise 4 times now, with 2 fails and 2 epic successes (I miss mayo soooo much). I tried sarah fragoso's originally but that didn't work for some reason... never emulsified. Then I tried http://www.thepaleomom.com/2012/02/recipe-paleo-mayo-and-ranch-dip.html and made AMAZING mayo. I was soooo happy. Then today I tried it again, and i literally broke the mayo....

Here's what I do: I use a vitamix (which may be the problem see below), put everything but the oil in the blender for about 15-20 sec on 3-4 til it blends together real well. then i SLOWLY add it in, i mean slower than molasses like you're supposed to, and it comes out perfect when i do it right.

Here's my 2 issues: 1, today i tried it and she says to use a cup of oil, and i got about 3/4 of the way and the blender started chugging pretty hard unless i poured a decent stream of oil in, and it was already nice and thick mayo consistency... problem is when i kept going to finish off the oil in the measuring cup it literally broke... it went from nice and creamy, to well... salad dressing....

the other problem is trying to get it out of the vitamix.... i get most of it out but it's just so thick it gets stuck to the sides of the blender and the blades and you lose out on a decent amount of it, seems like such a waste...

should i try it in a bowl with an immersion blender? I have one... also, does the whole "i broke it because i went past the it's done phase without realizing it" sound legit? saw something similar on a post about a year ago, was hoping for some help with this specific one...

sorry for the long post! thanks for insight, y'all rock! Paleo4life!!!

00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 19, 2013
at 02:13 AM

The recipe book that came with my stick blender called for 2 C/950 ml of oil, 1 whole egg and 2 egg yolks. It always tastes to "eggy" for me. I'll try your recipe.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 19, 2013
at 01:04 AM

Make sure your stick blender is powerful enough. I tried making mayo with a cheap stick blender, and it didn't spin fast enough to make an emulsion. Only when I upgraded to my 550 W model did I get the results I expected.

73cda9bc087f3e567156c2a931cfb6d1

(15)

on November 18, 2013
at 10:41 PM

Once I added a bit too much lemon juice (maybe 3-4 tablespoons) and it failed. I added another egg yolk and blended it again. It worked!

Make sure you leave the blender on the bottom of the jar for the full 20 seconds.

73cda9bc087f3e567156c2a931cfb6d1

(15)

on November 18, 2013
at 10:13 PM

You can use yolk only if you want. Might need more than one. I haven't tried it. The immersion blender is the most important thing.

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10 Answers

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0
73cda9bc087f3e567156c2a931cfb6d1

on November 18, 2013
at 08:14 PM

This is the recipe that I use:

http://thehealthyfoodie.com/2013/07/07/fail-proof-home-made-paleo-mayo-whole30-compliant/

Takes a few minutes and it never fails. I add some red pepper flakes, garlic (1-2 cloves), and a little rosemary.

0
C2450eb7fa11b37473599caf93b461ef

on November 20, 2013
at 01:04 AM

I've tried a regular blender and an immersion blender. The regular blender was an epic fail, and the immersion blender was a 50/50 shot whether it broke or not. The only way I get consistent mayo is by making it by hand with a whisk. The good news is that I've gotten pretty good and fast doing it that way.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on November 19, 2013
at 10:07 PM

Google "Immersion Blender Toum". Apparently adding a tablespoon of ice cold water if it doesn't emulsify works magic! I haven't tried it for mayo but it might be worth giving it a whirl ...(pun intended!)

0
13f174d097c9293ed7d079dba783217c

on November 19, 2013
at 09:56 PM

Guys, you seriously rock. Thank you for all the info!!!!

0
Medium avatar

on November 19, 2013
at 09:54 PM

food processor x2= nope

hand whisking x2= yep! -tired arm

stand mixer with whisk attachment x6= YES!!!!

0
3491e51730101b18724dc57c86601173

(8395)

on November 18, 2013
at 10:36 PM

I tried the stick blender twice and had great success, but since I've had about ten FAILURES. I didn't change a thing. This is SO-O-O frustrating and I hate throwing expensive oil and good pastured eggs away!!

73cda9bc087f3e567156c2a931cfb6d1

(15)

on November 18, 2013
at 10:41 PM

Once I added a bit too much lemon juice (maybe 3-4 tablespoons) and it failed. I added another egg yolk and blended it again. It worked!

Make sure you leave the blender on the bottom of the jar for the full 20 seconds.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 19, 2013
at 01:04 AM

Make sure your stick blender is powerful enough. I tried making mayo with a cheap stick blender, and it didn't spin fast enough to make an emulsion. Only when I upgraded to my 550 W model did I get the results I expected.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on November 18, 2013
at 09:47 PM

I also use a stick blender. Usually with mainly light olive oil or macadamia; only egg yolks and sometimes anchovy (gives a fab flavour!)

http://www.bbcgoodfood.com/technique/making-mayonnaise

Whenever I have tried a blender it has failed. And a hand whack takes FOREVER. And often fails. An immersion blender - so far it has been 100% foolproof.

I ALWAYS add the lemon juice, salt, pepper etc with the egg yolk - no point messing about!

0
7e36094a0f7a2fbad24290225405220b

(2064)

on November 18, 2013
at 09:31 PM

http://tulipskitchen.blogspot.co.uk/2010/05/stick-blender-mayonnaise.html

This is the mayonnaise I make with a stick blender every week. I use 'light' olive oil. Don't use extra virgin - the flavour is too strong.

.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 19, 2013
at 02:13 AM

The recipe book that came with my stick blender called for 2 C/950 ml of oil, 1 whole egg and 2 egg yolks. It always tastes to "eggy" for me. I'll try your recipe.

0
00cd3b6f51530a6832fcda1712edbec3

(2411)

on November 18, 2013
at 09:21 PM

I think your suspicion about the Vitamix being the source of the problem is right. I've used a blender to try and make mayo, and the emulsion always broke. There are two solutions:

  • a whisk
  • a high-powered stick/immersion blender (at least 500 W)

I've used both, and the stick blender is far easier on my body, makes mayo instantly and more of it than I could make by hand. If you go the power-tool route, buy wide-mouth quart mason jars, so the wide end of the blade attachment can fit in the jar. Also, use olive oil labeled "light" or "light-tasting."

0
13f174d097c9293ed7d079dba783217c

on November 18, 2013
at 08:36 PM

awesome! do you know if you have to use egg white? I'm on autoimmune right now because I can't handle egg protein but yolks are ok for me.

thanks again, will have to try this one ;)

73cda9bc087f3e567156c2a931cfb6d1

(15)

on November 18, 2013
at 10:13 PM

You can use yolk only if you want. Might need more than one. I haven't tried it. The immersion blender is the most important thing.

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