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Old 02-10-2013, 04:49 AM   #1
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How do i make thick Mayonnaise?

Tried making mayonnaise a few times now each time it ends up watery like no thickness at all 3 egg yolks in a blender mix 20-30 seconds add Olive oil in "very slowly" even when i just added tspn at a time still no thickness.

Tried whole egg not just egg yolk add oil again slowly same thing watery no thickness just wondering what am i doing wrong?
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Old 02-10-2013, 04:54 AM   #2
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You need acid (vinegar or lemon juice) and a little salt as well.
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Old 02-10-2013, 05:01 AM   #3
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Also, don't blend the yolk so long. You can actually start to cook it by the heat of the blender that way. A few seconds is all it takes.

http://www.lowcarbfriends.com/bbs/lo...ayonnaise.html
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Old 02-10-2013, 05:38 AM   #4
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OK i didn't add vinegar nor salt i just blended the egg yolks and than added the oil would the vinegar and salt have made that much of a difference?

The blender does heat up as you said very quickly Dottie maybe I'm using the wrong blender blades or should it not make a difference?
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Old 02-10-2013, 05:40 AM   #5
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I just followed this he seemed to get the mayo thick without adding the salt and vinegar at the start hmmm

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Old 02-10-2013, 07:09 AM   #6
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Absolutely, the acid helps the chemical reaction to emulsify the mayo and keep it stable. For 1 cup of oil, add about 1 tablespoon of vinegar or lemon juice.
The blades get hot pretty fast, so really just 5 seconds is all it takes.
I also forgot: add a squirt of mustard, maybe 1/2-1 teaspoon. That also helps the chemical reaction. Dijon is fine, so is dry mustard powder(but only about 1/4 teaspoon), but anything with horseradish in it tends to make it break in my experience.
If you want it spicy, add horseradish or siracha sauce once it's thick
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Old 02-10-2013, 05:43 PM   #7
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OK thanks Dottie
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Old 02-10-2013, 06:02 PM   #8
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Every time I see a mayo thread I have to put in my pitch for a stick blender.

Everything in the cylindrical container, blender on the b and slowly pull up. That is it. Presto blended in about 20 seconds and no dribbling.
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Old 02-11-2013, 04:08 PM   #9
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Every time I see a mayo thread I have to put in my pitch for a stick blender.

Everything in the cylindrical container, blender on the b and slowly pull up. That is it. Presto blended in about 20 seconds and no dribbling.
Yesterday, I made mayo with bacon grease, lemon juice and the yolk. The consistency was perfect, but I just used my whisk. Next time, I'm tryin ghe submersible blender. Thanks for the idea.
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Old 02-11-2013, 04:16 PM   #10
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Yesterday, I made mayo with bacon grease, lemon juice and the yolk. The consistency was perfect, but I just used my whisk. Next time, I'm tryin ghe submersible blender. Thanks for the idea.
See if you can find some rice bran oil. It's pretty much flavorless so doesn't add any unwanted flavors to the mayo.

Walnut oil might be a bit strong and I didn't have great success with coconut oil because it hardens at refrig temps and I didn't care for the texture of the mayo that way - but experimenting is part of the fun til you find what you like!
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Old 02-11-2013, 08:25 PM   #11
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See if you can find some rice bran oil. It's pretty much flavorless so doesn't add any unwanted flavors to the mayo.

Walnut oil might be a bit strong and I didn't have great success with coconut oil because it hardens at refrig temps and I didn't care for the texture of the mayo that way - but experimenting is part of the fun til you find what you like!
I will certainly look for the rice bran oil. Thanks for the tip!
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Old 02-11-2013, 11:59 PM   #12
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Another important thing is- all ingredients have to be at room temp for the mayo to thicken.
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Old 02-12-2013, 05:57 AM   #13
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Another important thing is- all ingredients have to be at room temp for the mayo to thicken.
When I use my stick blender to make mayo it's of no consequence what temperature the ingredients are. I use eggs and mustard straight from the fridge, and oil at room temp. Works anyway.
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Old 02-12-2013, 06:05 AM   #14
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When I use my stick blender to make mayo it's of no consequence what temperature the ingredients are. I use eggs and mustard straight from the fridge, and oil at room temp. Works anyway.
Interesting, last time I used cold ingredients and the mayo did not come out. I also used stick blender.
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Old 02-12-2013, 12:16 PM   #15
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When you say stick blender, are you using the whisk attachment?
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Old 02-12-2013, 12:20 PM   #16
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I am talking about immersion blender.
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Old 02-12-2013, 11:37 PM   #17
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Me too, the one with the blade attachment, not the whisk...
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