Mayo in 20 seconds! Pull out your immersion blenders!

[elleystar]

So I've put off attempting to make mayonnaise for a couple of years. I don't have a food processor and my blender isn't very good. The whole process seemed kind of intimidating. I found this quick video yesterday, pulled out my stick blender, and went for it! I couldn't believe how fast and easy it was. I used half olive oil and half sunflower. I hope it tastes all right. Thank GOODNESS I can be done buying mayo at the store!

http://www.lastappetite.com/how-to-m...in-20-seconds/

(Oh BTW I didn't feel like pulling out the blender's special cup so I just did it in a wide mouth quart jar. Worked like a dream)

[Zenzero]

You have posted this at the perfect time! I usually make mayo using a similar method but in my food processor but we are going away next week and I don't want to have to take it with me and was thinking I would just have to resort to buying some....but now I don't have to because I can easily take my stick blender!

Thank you so much!

Linz x

[akimbo]

Originally Posted by Zenzero

You have posted this at the perfect time!

Same for me! I'm down to the last few tablespoons of store bought mayo, and was looking for a easy recipe to start making my own. Let us know how the 1/2 sunflower 1/2 olive oil blend tastes!

[Brown Lioness]

*runs in here at light speed*

AAH! This is so on time cause my mayo making abilities are lax because i either get too tired to keep whipping (yep thas right, i do it manually with a whisk) or i add too much oil because my mayo always turns too runny.

[melamama]

do you all make it as you need it or do you make a bunch and store it in the fridge?

wondering if it's possible to keep a large amount--I've only ever made it as we've needed it, but it would be much nicer to be able to make it once/week.

[Brown Lioness]

Yep, you can make a bunch of mayo, you just need to add a few teaspoons of whey so that it keeps. It will last that way for a few months in the fridge.

[Holiztic]

I used to do the exact same thing years ago but really didn't like the taste of oo/so So we've been buying Hain Safflower mayo, which isn't ideal. Then I read about oo/avocado oil mayo. I love avocado, so I may try 1/3 oo, 1/3 sunflower oil, 1/3 avocado oil.

[dogmom327]

Originally Posted by Holiztic

I used to do the exact same thing years ago but really didn't like the taste of oo/so So we've been buying Hain Safflower mayo, which isn't ideal. Then I read about oo/avocado oil mayo. I love avocado, so I may try 1/3 oo, 1/3 sunflower oil, 1/3 avocado oil.

I'm in love with Hain Safflower mayo. I'd love to find a way to make something similar. It's just so yummy.

[LauraLoo]

Originally Posted by Brown Lioness

Yep, you can make a bunch of mayo, you just need to add a few teaspoons of whey so that it keeps. It will last that way for a few months in the fridge.

I thought whey was supposed to have the added effect of thickening mayo up over time. But you said that yours is still runny?

In any case, this recipe looks great and I'm going to try it tomorrow! I love my food processor, but I hate cleaning up afterwards.

[elleystar]

I really like the Hain Safflower too!

The olive oil is still too strong for my taste in this half and half mix. I might mix some herbs into it to make this batch tastier. Next time I think I will do thirds each of olive, sunflower, and coconut oil. The avocado sounds delish! I've read a few threads on here in the past where people have posted some successful combos so I will try to dig those up.

I'm still so glad I have found a way to make it that doesn't involve the long slow oil drizzle with the chance of screwing it up!

[Zenzero]

Originally Posted by melamama

do you all make it as you need it or do you make a bunch and store it in the fridge?

wondering if it's possible to keep a large amount--I've only ever made it as we've needed it, but it would be much nicer to be able to make it once/week.

It should keep for up to a week in the fridge just as it is.

I tend to use just walnut oil now because I found EVOO too strong and it is lovely. Have also used cold pressed sunflower oil at times and would like to try the avocado at some point too.

[laurelg]

Is it possible to do this in a regular blender? I just gave my immersion blender away, drat. :

[Zenzero]

Definitely works in a food processor but not sure about a blender...maybe depends on the type. I found with mine that unless I did big quantities the blades didn't actually reach the stuff iyswim!

[Metasequoia]

I wonder how EVOO + CO would taste? I've seen recipes for CO mayo & they sounded really tasty.

I have the Hain stuff too, it's so good, but the "spices" bug me out.

I can't use whey - how will that affect the recipe?

[Zenzero]

You don't need whey (unless you want it to last for months). I never use it and mine still keeps for about a week.

[chaoticzenmom]

I did this last night with my backyard chicken eggs and grapeseed oil. It's green, but very tasty! I can't believe how quickly it turned into mayo! My husband has been asking for homemade mayo for a very long time....like years!

So, thanks for the link.

[Brown Lioness]

Originally Posted by LauraLoo

I thought whey was supposed to have the added effect of thickening mayo up over time. But you said that yours is still runny?

In any case, this recipe looks great and I'm going to try it tomorrow! I love my food processor, but I hate cleaning up afterwards.

Yea Even before I add my whey my mayo just...i dunno, implodes on itself and I wont even be done adding the oil. Then i try to save the mayo by adding in more yolks and THAT doesnt seem to work (it just gets even more orange, but still runny lol). So, hopefully, by getting a stick blender i can help alleviate that problem.

Hmm, ive never heard of the thickening over time thing before tho. That makes me feel a little better

[Metasequoia]

Do you have to use the white or can you use two yolks instead?