The first time I attempted mayonnaise, I failed - miserably. I don't think I used room temp eggs and my emulsion broke, leaving me with a giant oily mess. (I used really expensive olive oil, to boot!) But this time, I followed suggestions and used an immersion blender and a squeeze bottle to slowly drip 1/2 cup of oil in (drop by drop, so... super slow) and used the slowest immersion speed at first. (Was thin and runny looking.) When I added the second half of the oil, I turned the blender up to the highest speed and steady streamed the other 1/2 cup of oil, while moving the blender up and down. It worked amazingly! The result was fluffy and wonderful! Some substitutions I made: 1T red wine vinegar and 1T fresh squeezed lemon juice. I also used safflower oil instead of vegetable. It has a very fresh flavor... and I like the fact I know exactly what's going into my condiment. ;) This recipe is a bit on the mustardy side for me, so next time I make it, I'll use less mustard. But, this is great base recipe you can totally tweak to make different many types of mayos! Thank you, rfmommy!
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The first time I attempted mayonnaise, I failed - miserably. I don't think I used room temp...