What's the secret to making mayonnaise?!


Question: What's the secret to making mayonnaise!?
Every time I try it, it always ends up too runny and it separates!.Www@FoodAQ@Com


Answers:
I just made Mayo on Tuesday!. I always have it turn out well, in fact mine ends up being quite well 'set' for lack of a better word!. I use my food processor and my recipe is for 2 cups of oil!. The first cup you can add fairly quickly!. But the second cup you just drizzle in while the machine is running!. By drizzle I mean REALLY drizzle!. Just a thread of oil going in the whole time!. I have to stop a couple of times and rest my arm because this takes a while to do a cup of oil that way!. But it pays off in the end!. I have done the same recipe using 1 cup of oil in a blender and half of everything else, and it worked out well, too!. I wouldn't care to do it with an immersion blender because it would be difficult to hang on to that with one hand and pour oil with the other!. Good luck!.Www@FoodAQ@Com

use a food processor and drizzle in the oil with the machine running!.Www@FoodAQ@Com

the secret is MAKE IT SLOW!. VERY
jane
AND AT THE END VERY FASTWww@FoodAQ@Com

use a lot of fatWww@FoodAQ@Com

buty teco's own and add it to ur one to secretise the flavourWww@FoodAQ@Com

Try these recipes!.

http://www!.epicurious!.com/recipes/food/v!.!.!.

http://homecooking!.about!.com/od/saladrec!.!.!.Www@FoodAQ@Com

An immersion blender works really well for this task!Www@FoodAQ@Com

Ingredients at room temperature!.(oil, egg yolks, mustard and vinegar or lemon juice and a small pinch of salt)

Add the oil as slow as possible and whisking the heck out of it!.

If all that still fails, go to YouTube, there's a video of somebody making it with an handheld blender and it looks foolproof!.Www@FoodAQ@Com

Make sure while you're adding the oil you just do a tiny drizzle!. If you try to add it too fast it won't thicken!.Www@FoodAQ@Com

Add a good teaspoonful of French mustard to the egg yolks at the beginning, before you add any oil!. Whisk the egg yolks and the mustard together really well before you start adding the oil - the mustard helps to stop the mayo from separating!. If it separates, whisk another egg yolk into it and whisk really well, then add a little vinegar or lemon juice and whisk again!. Good luck!Www@FoodAQ@Com

Use eggs that are about one week old and start putting the oil in drop by drop then, when you can see an emulsion starting, a small drizzle; beat with a fork in a soup plate and don't let up!.Www@FoodAQ@Com





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