Log in

No account? Create an account
entries friends calendar profile Elf Sternberg's Pendorwright Projects Previous Previous Next Next
I am the master of mayonnaise! - Elf M. Sternberg
I am the master of mayonnaise!
No, really, mayonnaise is just about this easy:
  • 1 tsp dijon mustard
  • 1 egg yolk
  • 1 cup of olive oil
  • one tbsp lemon juice or sherry vinegar
Now, the trick is that you need the following tools: a hand-blender with whisk attachment and accompanying scaled cylinder container, and an emptied clean soy sauce bottle.

Fill the soy sauce bottle with olive oil. Put the egg yolk and the mustard in the bottom of the hand-blender cylinder, sit down and hold the cylinder between your knees, because when it starts to stiffen it's gonna kick. Start blending the yolk and mustard, and as you do so add the olive oil. The soy sauce bottle won't let you add it very fast, so it's safe just to tip it in and watch it vaporize against the spinning whisk.

At first, it'll seem liquid, but as you add more the miracle of mayonnaise will happen and you'll get stiff, delicious stuff. The moment you're out of olive oil, tip in the acidifier (the lemon juice or vinegar) and the mixture will turn from yellow to white, indicating that it's ready to go.

It's so mind-bogglingly easy, I don't get why it scares some people.

Tags: ,
Current Mood: giggly giggly
Current Music: Joe Hisaishi, Ponyo rides a Sea of Fish

7 comments or Leave a comment
dr_memory From: dr_memory Date: December 26th, 2009 11:18 pm (UTC) (Link)
You can also do this with an immersion/stick blender, or even one-handed with a food processor (plastic blade obviously) or a regular blender. Storebought mayo delenda est.
featheredfrog From: featheredfrog Date: December 26th, 2009 11:28 pm (UTC) (Link)
I've done it several ways, including the food processor (and the steel knife) using the insert cup to drizzle in the oil. No hands.
shunra From: shunra Date: December 27th, 2009 12:08 am (UTC) (Link)
I second the food processor. I love the way the sound changes when the emulsion solidifies...

I've played around with the type and quantity of the acid quantity, the various additions (dill! dill!) and the temperature of the egg.

Room temperature rules.
featheredfrog From: featheredfrog Date: December 27th, 2009 12:14 am (UTC) (Link)
From: (Anonymous) Date: December 27th, 2009 08:32 am (UTC) (Link)
I want Smython's Yukolyn and Lulu Pino name card to
order bespoke salon. We can use them for private card, too.
From: (Anonymous) Date: December 27th, 2009 08:33 am (UTC) (Link)
danlyke From: danlyke Date: December 27th, 2009 04:29 pm (UTC) (Link)
Some of the fear comes from that if you do this with an extra virgin olive oil, you end up with a yellow runny mass. There's something in the unrefined olive solids (McGee can fill you in) that blows up the egg yolk emulsification in bad ways.

So someone will grab the extra virgin oil, say "I tried that and it didn't work", and go buy a jar.

Which was amusing to me recently when I needed to get some refined olive oil to make mayo, went to Whole Foods, and out of two full height shelves full of olive oils they didn't have one that was refined.
7 comments or Leave a comment