Mayo with walnut oil

[elleystar]

...is there something I don't know about? I've just given it my 2nd attempt, using mostly walnut oil but also some sunflower and coconut oil. I keep getting a runny mess that looks like buttermilk. Shouldn't this be working? Or is the walnut oil a bad choice?

[FairyRae]

Are you using a blender and doing the drop-by-drop oil adding method? My mayo has always been runny unless I'm using a blender to mix it all...I add in all the ingredients but the oil which I add while the blender is on, slowly drop by drop...

And I've only recently--this week--made a mayo that I actually really LOVE, using sunflower seed oil...I was making it w/ EVOO but not liking the flavor at all...walnut oil sounds like a tasty choice!

[elleystar]

No, I use an immersion blender, and usually it comes out fine. Well, last time the mayo did break, but I was able to fix it. No amount of careful whisking, dribbling, temp checking, etc has been able to save these two attempts. It's all still sitting on the counter right now, I'm too disgusted to look at it. Five (or six?) good eggs and all that oil gone to waste.

[cristeen]

What do you usually make it with? I haven't tried it with walnut just because it's more expensive than sunflower, but I don't know of any reason it shouldn't work.

But I do know a few other people on here have had difficulty with immersion blenders, even though they're supposed to be the easiest way to do it. I use a food processor. What is your method? I know that for my recipe, if I don't have an emulsion by halfway through, it's not going to happen, so I can start again from scratch.

I'd say pop what you have into the fridge and walk away until tomorrow, just to get past the frustration. Once you can establish an emulsion, you can add the failed batches in, and it won't go to waste.

[elleystar]

Well, the first time I used all olive oil, and it worked like a charm. (But tasted terrible!) Then last time I used a combo of sunflower, olive, coconut oil, and bacon grease. I did break the emulsion on that but was able to save it after several eggs. Last night there was just nothing I could do to save the stuff apparently, and I had DH throw it out finally.
I got the bottle of walnut oil for $2.75 at Robb's so I'm trying not to be too upset over it. I want to give it another try today but am so paranoid that I might wind up trying the whisk by hand method.

I LOVE the immersion blender method. I think that the problem could be my blender though. It doesn't seem to quite have the 'oomph' it used to, and I wonder if the blade isn't moving fast enough to mix properly. I don't own a food processor, though believe me I'm building my case for one to convince DH. I understand a blender can also be used, but mine is not a nice one, just some $20-30 Walmart model, and I'm nervous that it won't work yet again. My mom makes hers in the blender but she has a Vitamix. Convince me that the blender will work and I'll try it...

[cristeen]

The blender will work, but you need to do the drop by drop method... it's just a matter if you'll make it through before you burn out the motor. I've managed to do it with a whisk once or twice, but I don't have the time to do that with a newborn.

You can also try the drop by drop method with the immersion blender... even if it's on it's way out, it shouldn't be any worse than a whisk.

[FairyRae]

Originally Posted by elleystar

I understand a blender can also be used, but mine is not a nice one, just some $20-30 Walmart model, and I'm nervous that it won't work yet again. My mom makes hers in the blender but she has a Vitamix. Convince me that the blender will work and I'll try it...

My blender was $20 at walmart and works well for this--I'd totally try it! Good luck!

[elleystar]

I just started with the stick blender but then scraped everything into the regular blender only to discover the same issue-when you're starting with just one egg yolk and a touch of mustard and vinegar, the blades are spinning high above the ingredients in the bottom. I've dribbled in maybe a tsp of oil before I stopped. Is this really how it works? How can it start emulsifying if the blades are basically not even touching the egg???

[cristeen]

Are your blades really that high? The blades on my blender go down far enough to hit a single egg yolk... you may need to double your recipe to 2 egg yolks, or you may need to make it by hand with the whisk method.

You really need to establish the emulsification from the very beginning - if it takes more than maybe 1 Tbs of oil to get to your blades, I'd probably pick another method.

[elleystar]

We have a success story!

I bought a cheap plastic squeeze bottle and went back to the immersion blender. I needed the squeeze bottle because when I'm holding the blender in one hand and keeping the on button pressed, I really needed something easy to control the drop-by-drop oil addition with my free hand.

I put one WHOLE egg and one egg yolk in my blender cup with some mustard pwd, vinegar (a tsp-ish), and salt and pepper, didn't even measure. Whizzed it quick and then slowly added yesterday's failed yolk/mustard mixture. Then added the oil drop by drop for what seemed like ages. Switched to a slow drizzle about halfway through. I kept the blender moving up and down and around the whole time. I think I spent over 20 min. on it altogether. The texture of it is the best I've done so far! And the flavor is great with the walnut and sunflower oil, and a drizzle of olive added in right at the end.

I think the issue with the immersion blenders is you can't do a small batch, requiring just one egg yolk. You need to add another egg in there so that the blades can reach and get things moving. I have done it where you put everything, including the oil, in at once, then turn the blender on and WHOOSH get instant mayo but I don't think it's foolproof. I like this drop by drop method much better. And my DH is glad I'm not demanding a food processor right now.

I always knew my regular blender was kinda crap, I can't even make hummus in it. But I never knew that the blades were higher than most others. I plan to put it in a rummage sale next spring now!

Anyway I hope this helps out someone who may be having some trouble making mayo!