Re: Mayonnaise is best hand whisked

[Guest guest]

Have you ever made mayo with a stick blender, such as a Braun?

--- In , Deanna Wagner <hl@s...>

wrote:

> Having made food processor mayonnaise in the past, I have found

recently

> that the texture of it is much thicker and creamier when made by

hand

> with a bowl and whisk. It's quite a workout for the arm, but hey,

it's

> functional. Don't make on stormy days, or the oil might not stay

> suspended in the egg yolk.

>

> Whisk until frothy:

>

> 3 egg yolks (fresh from pastured yard hens)

>

> Whisk in:

> 1/2 teaspoon each salt, dry mustard, lemon juice

> dash cayenne

>

> Whisk in while pouring very slowly, drops at a time:

>

> 1/2 cup olive oil

>

> Whisk in:

>

> 1 tablespoon lemon juice

> 2 tablespoons pickle juice (or kraut juice or whey)

>

> Whisk in while pouring very slowly, drops at a time:

>

> 1/2 cup olive oil (or sunflower oil for a lighter taste)

>

> Refrigerate and enjoy.

>

>

> Deanna

>

>

>

>

>

>

>

>

[Guest guest]

On 7/20/05, <toyotaokiec@...> wrote:

> Have you ever made mayo with a stick blender, such as a Braun?

>

>

Yup, works wonders, at least when I had the recipe for it that came

with the blender. You would put all the ingredients in a jar, stick

the blender in, turn it on, then slowly raise it to the top. Took all

of a few seconds to whip a nice full jar of mayo.

(impersonating Deanna)

[Guest guest]

,

>Have you ever made mayo with a stick blender, such as a Braun?

>

>

No, have you? I would think it would be pretty similar to a regular

blender or processor, but I don't have one. All I know is this hand

whisked stuff I made today and a few weeks ago is super dense like the

nasty store bought stuff, only much more yellow. I figure I am taking

my traditional foods one step further by using traditional methods. And

it saves on energy.

Deanna

[Guest guest]

> > Have you ever made mayo with a stick blender, such as a Braun?

> >

> >

>

> Yup, works wonders, at least when I had the recipe for it that came

> with the blender. You would put all the ingredients in a jar, stick

> the blender in, turn it on, then slowly raise it to the top. Took

all

> of a few seconds to whip a nice full jar of mayo.

>

> (impersonating Deanna)

Right. That's the process I thought I remembered seeing in one

fleeting moment of viewing an infomercial while passing through the

living room.

Do you know if the NT recipe would lend itself to that kind of quick

preparation?

I would *love* to make mayo by hand, but I hardly have 5 minutes to

myself, without other people pulling me from what I'm doing. It's

hard to start an extended process and finish it without

interruption. I'm afraid mayo would be ruined. Would it, if I were

interrupted while attempting to make it by hand?

[Guest guest]

> Do you know if the NT recipe would lend itself to that kind of quick

> preparation?

>

> I would *love* to make mayo by hand, but I hardly have 5 minutes to

> myself, without other people pulling me from what I'm doing. It's

> hard to start an extended process and finish it without

> interruption. I'm afraid mayo would be ruined. Would it, if I were

> interrupted while attempting to make it by hand?

>

,

Go for it, loca!

B.

/it would lend itself!

//you can always drip the oil in--the first time--if you wish some

semblance of security

[Guest guest]

On 7/20/05, <toyotaokiec@...> wrote:

> > Yup, works wonders, at least when I had the recipe for it that came

> > with the blender. You would put all the ingredients in a jar, stick

> > the blender in, turn it on, then slowly raise it to the top. Took

> all

> > of a few seconds to whip a nice full jar of mayo.

> >

> > (impersonating Deanna)

>

> Right. That's the process I thought I remembered seeing in one

> fleeting moment of viewing an infomercial while passing through the

> living room.

> Do you know if the NT recipe would lend itself to that kind of quick

> preparation?

It should. But while I made a lot of mayonnaise that way, somewhere

along the line I lost the recipe. Then when I tried it again with

another mayo recipe it didn't come out although I know the ingredients

were awfully close. Come to think of it I was using a different brand

of stick blender as well but I just think I did it wrong that day.

But here are some directions I got from the web:

" These things make the whole process foolproof. And the mayos you can

make are absolutely delicious. They seem to keep quite well in the

fridge for a few weeks, at least. If they last that long.

* 1 whole egg

* 2 cups olive oil (other oils can be substituted, however I

personally prefer the flavor of olive oil)

* Pinch of salt

* 1/2 Pinch of white pepper

* 1 clove of garlic, pressed (optional)

* Pinch or crushed tarragon, crushed basil, onion powder or dry

mustard (optional)

Pour the oil into a glass jar of at least 3 cups capacity. The slimmer

and taller the jar, the better. The major requirements are that the

mouth of the jar and its minimum diameter at any point be at least the

size of the end of your one-hand blender, and that the jar not be so

deep as to prevent you from reaching to the bottom with your blender.

Break the egg into the jar and watch it sink lazily to the bottom.

Insert the blender to the bottom of the jar and mercilessly rip the

egg to shreds as you watch it miraculously transform into a beautiful,

creamy mayonnaise.

The difficult part comes in here. If, like me, you've experienced

nothing but failures in your attempts to make mayonnaises, you may

become transfixed with the process you are observing. However, you

must regain control of yourself, and, very slowly begin raising the

blender through the oil as the mayonnaise forms. Do not necessarily

attempt to incorporate all of the oil into the mayonnaise as you

slowly lift the blender - you want a thin layer of about 10% of the

oil to remain on the outside edges.

When the blender is nearly to the top, but has not yet exited the

surface of the oil, turn it off and carefully remove it from the jar.

Add the salt, pepper, and any additional herbs or spices desired to

the top of the oil. Replace the blender in the jar so that the blades

are just beneath the surface and, starting on a lower speed, slowly

move the blender back to the bottom of the jar and up again,

incorporating the rest of the oil and blending the spices into the

mayonnaise.

The object with this last blending, is to bring the blender back to

the top as the blend is complete (so as not to descend again).

When the blend is complete, with the blades at the top of the

mayonnaise in the jar, turn the blender off and remove it. Refrigerate

the mayonnaise for at least a few days after capping the jar to allow

the flavors to mingle. Use within a few weeks. "

and another brief description:

" I bought a gadget called a thunder-stick. It looks like a hand

blender but it works a little differently. Now I just have to put the

mayo ingredients into a jar all together, put the blender to the

bottom over the egg, start it and slowly pull it through the oil up to

the top and it's done. Takes about eight seconds and it's never split

on me. "

Do you already have a stick blender? If so you can give it a try. I

haven't made mayo in a long time.

Hope this helps!

[Guest guest]

>Do you know if the NT recipe would lend itself to that kind of quick

>preparation?

>

>

NT IS the quick processor method, surprisingly. With all the soaking

and such in that book, you'd think it'd be the long, old fashioned way;

not so. So unless you have done by hand and by hand blender, or other

electric version, you can't compare.

" Blender mayonnaise is made more quickly, has greater volume and

fluffier texture, but cannot duplicate the smooth, rich-looking glisten

of hand-beaten mayonnaise. " - _Joy of Cooking_, 1963 edition

>I would *love* to make mayo by hand, but I hardly have 5 minutes to

>myself, without other people pulling me from what I'm doing. It's

>hard to start an extended process and finish it without

>interruption. I'm afraid mayo would be ruined. Would it, if I were

>interrupted while attempting to make it by hand?

>

>

>

>

>

>

>

>

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[Guest guest]

>

> " These things make the whole process foolproof. And the mayos you

can

> make are absolutely delicious. They seem to keep quite well in the

> fridge for a few weeks, at least. If they last that long.

>

> * 1 whole egg

> * 2 cups olive oil (other oils can be substituted, however I

> personally prefer the flavor of olive oil)

> * Pinch of salt

> * 1/2 Pinch of white pepper

> * 1 clove of garlic, pressed (optional)

> * Pinch or crushed tarragon, crushed basil, onion powder or dry

> mustard (optional)

>

> Pour the oil into a glass jar of at least 3 cups capacity. The

slimmer

> and taller the jar, the better. The major requirements are that the

> mouth of the jar and its minimum diameter at any point be at least

the

> size of the end of your one-hand blender, and that the jar not be so

> deep as to prevent you from reaching to the bottom with your

blender.

>

> Break the egg into the jar and watch it sink lazily to the bottom.

> Insert the blender to the bottom of the jar and mercilessly rip the

> egg to shreds as you watch it miraculously transform into a

beautiful,

> creamy mayonnaise.

>

> The difficult part comes in here. If, like me, you've experienced

> nothing but failures in your attempts to make mayonnaises, you may

> become transfixed with the process you are observing. However, you

> must regain control of yourself, and, very slowly begin raising the

> blender through the oil as the mayonnaise forms. Do not necessarily

> attempt to incorporate all of the oil into the mayonnaise as you

> slowly lift the blender - you want a thin layer of about 10% of the

> oil to remain on the outside edges.

>

> When the blender is nearly to the top, but has not yet exited the

> surface of the oil, turn it off and carefully remove it from the

jar.

> Add the salt, pepper, and any additional herbs or spices desired to

> the top of the oil. Replace the blender in the jar so that the

blades

> are just beneath the surface and, starting on a lower speed, slowly

> move the blender back to the bottom of the jar and up again,

> incorporating the rest of the oil and blending the spices into the

> mayonnaise.

>

> The object with this last blending, is to bring the blender back to

> the top as the blend is complete (so as not to descend again).

>

> When the blend is complete, with the blades at the top of the

> mayonnaise in the jar, turn the blender off and remove it.

Refrigerate

> the mayonnaise for at least a few days after capping the jar to

allow

> the flavors to mingle. Use within a few weeks. "

>

> and another brief description:

>

> " I bought a gadget called a thunder-stick. It looks like a hand

> blender but it works a little differently. Now I just have to put

the

> mayo ingredients into a jar all together, put the blender to the

> bottom over the egg, start it and slowly pull it through the oil up

to

> the top and it's done. Takes about eight seconds and it's never

split

> on me. "

>

>

> Do you already have a stick blender? If so you can give it a try. I

> haven't made mayo in a long time.

>

> Hope this helps!

>

>

THANKS! :-D

[Guest guest]

>I would *love* to make mayo by hand, but I hardly have 5 minutes to

>myself, without other people pulling me from what I'm doing. It's

>hard to start an extended process and finish it without

>interruption. I'm afraid mayo would be ruined. Would it, if I were

>interrupted while attempting to make it by hand?

>

>

>

Sorry about that, my cookbook sent the email prematurely. It took me 10

minutes total to make this stuff. Once you get the first 1/2 cup of oil

in the yolks, you can relax and wait to do the second half for a spell.

Kind of like 2 sets of 5 minutes each whisking, no big deal.

Here's what Child says:

" Mayonnaise in the electric blender must be made with a whole egg [and

NT's recipe does have 1 whole egg and 1 yolk], and is a lighter sauce

than handmade egg-yolk mayonnaise. " - _Mastering the Art of French

Cooking_, 1961

I just noticed the density (less volume as I noted in the other message)

difference is huge. It is a thick, rich sauce and the NT version of

mayonnaise I have made in a Cuisinart mini processor and standard

blender don't hold a candle to the old school method. I have been

cooking since my teens, btw. That's why I shared the recipe I used.

Many of you prefer sour cream anyway. If you like mayo but hand

whisking is supreme. See for yourself.

Deanna

[Guest guest]

>If you like mayo but hand whisking is supreme. See for yourself.

>

I meant " butt, " <snort>. I actually meant to have no but at all. Oh,

never mind.

Deanna (impersonating )