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jenscats5
Guest
Mayo is all about the order! Adding the oil slowly in a stream is what causes the emulsion (ie mayo) to form. Good luck!
Babyfaced Assassin
New member
yeah u gotta drizzle the oil slowly into the mixture whilst mashing it with a beater, a blender wont do the best job
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eurorides
Guest
ill try on like a 1/10 the scale, i just wanna make enough for an egg salad, even if i did it right i would have sooooo much mayo, and i only put a little bit in my egg salad, and since its all natural it cant be sitting for 7-10 days...i hear salmonella isnt the best thing for you.
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jenscats5
Guest
No food poisoning is not pleasant!! I had it a few months ago & was sick as a dog for 4 days. Yuck!!
Babyface is correct, a food processor works the best but I would say that for that small an amount of mayo the blender should work ok.
Babyface is correct, a food processor works the best but I would say that for that small an amount of mayo the blender should work ok.
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eurorides
Guest
i think most people on this board would go with the full fat stuff....most low fat things add preservatives, and like hansel said has good fats in them
tuc biscuit
New member
eurorides said:
If it is in a jar from a shop then that mayonnaise will have never even seen an egg.
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eurorides
Guest
what u talkin bout willis
matto18
New member
you guys are brave for tasting your own MAYONNAISE. that shit could really turn out to be foul if you mess up on the recipe...
nevertheless, i can't see a huge demand for one to make their own mayonnaise. seems pretty silly to me, spending time & cash on making "healthy mayo" when you can just grab a bunch of packets from a fast food joint for free and use them sparingly. just a thought.
nevertheless, i can't see a huge demand for one to make their own mayonnaise. seems pretty silly to me, spending time & cash on making "healthy mayo" when you can just grab a bunch of packets from a fast food joint for free and use them sparingly. just a thought.
