Snip 13
Master Chef
I use light olive oil or canola oil. Even use light olive for cooking, keep the extra virgin for dressings etc.
So evidently 1 yolk is quite enough to emulsify 8 oz. of vegetable oil. And also evidently, his exacting process is not required. It looks to me like you could add all the wet ingredients (except oil) to your blender cup, add the dry ingredients, maybe give it a quick burst from the blender, then throw in the oil and whack it with a stick to get mayo.
Nice video. Your method is much simpler than the what I did for blender mayo and it looks like the texture is thicker too.Very simple to make. But do not use cold eggs, bring them up to room temp first.
This is how I make it
Easy Mayonnaise / mayonesa - YouTube
Nice video. Your method is much simpler than the what I did for blender mayo and it looks like the texture is thicker too.
Did you watch the video that I posted? You could have watched me make mayo. I use the same method that the lady in the BBC video used. Our ingredients are a bit different.
1 room temperature egg (I usually use the whole egg but the yolk is what you have to have.
Juice of 1 lime
a pinch of salt (optional its only for taste)
1/2 cup of oil
Put all the wet ingredients in and make your mayo then add the dry or it may not emulsify. I do make it with the salt in but adding more ingredients than that has caused me problems.
My dear friend while I was in grad school was from Larissa, Greece. Her family owned an olive orchard. She would smuggle olive oil back from Greece--it was always green (best, best olive oil I've ever tasted). If the EVOO you are using is "greenish" than the mayo will also be greenish. Just means you are using the best, best olive oil.Long story short I figured it out yesterday. The immersion blender's blades are too deeply recessed to contact the yolk/oil mixture until I had 2-3 ounces of oil added, and by then the blender caused the mixture to break. All the blender was doing is making noise and my tired imagination filled in.
So I decided to do it and forget the stick blender, but discovered that I don't have any whisks around. I tried it using just a spoon and broke my arm. Well, truth is my arm got tired and all I had added was the yolk, water and a bit of oil.
I'll make it maybe tomorrow since I think I'm doing spicy tuna roll and want to use home made mayo instead of store bought.
So I bought a whisk but I had company tonight and didn't have time to cook or prepare stuff that wasn't on the menu.
Which brings to mind another question. My EVOO makes greenish mayonnaise... and simple to see why. I just made a batch of Castile soap last weekend using the classic ingredients: EVOO, lye, water, and it came out greenish too. The greenish olive oil soap is kind of nice but I think I want my mayonnaise to be more white. I looked at a bottle of Best Foods mayonnaise and they list ingredients as soy bean oil and olive oil (in that order).
So what oils have you all been using?
My dear friend while I was in grad school was from Larissa, Greece. Her family owned an olive orchard. She would smuggle olive oil back from Greece--it was always green (best, best olive oil I've ever tasted). If the EVOO you are using is "greenish" than the mayo will also be greenish. Just means you are using the best, best olive oil.
Here's an update on this topic. I finally succeeded in making mayo. I guess I was just trying too hard before.
I followed Ruhlman's recipe from his book Ratio using my new whisk and the afore mentioned corn oil. It nearly broke my arm but I stirred 8-10 oz. of corn oil into the egg yolk, water, salt and lemon, and just whisked it up adding the oil slowly. (Picture attached.)
A question about the video: you just put everything in a cup and hit it with your stick blender? It's that easy??? It looked like a whole egg, lemon juice, salt, and I forgot now if water was added. Then all the oil and just whip it up with your stick?