Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 Hi Michele, When I make mayo either in the food processor or the blender, I make sure it is clean and dry. I put the whole egg, mustard, salt pepper honey and vinegar and let it blend for about 30 secs. Then I add a fine stream of oil through the top very slowly in about 2 and a half mins. I can hear the sound change, it is getting thicker and after a while I can make the oil stream fall a little faster. Do not worry, use the runny mayo again: Clean the bowl and dry it, put an egg let it blend a while and instead of oil, let the runny mayo slowly in until you hear it is thickening. I wish you luck. Araceli > > I tried to make mayo 3x today. The last time I made it it took twice > to get it right. This time it was still runny after 3x. I added the > oil in very slowly; it took a bit over a minute to get it all in, > beating the mixture the whole time (last time it seemed I had more > control using the mixer, not the blender, so that's what I did again). > Still I got runny mayo. > > Any helps? > > Thanks, Michele > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 > > > > I tried to make mayo 3x today. The last time I made it it took twice > > to get it right. This time it was still runny after 3x. I added the > > oil in very slowly; it took a bit over a minute to get it all in, > > beating the mixture the whole time (last time it seemed I had more > > control using the mixer, not the blender, so that's what I did again). > > Still I got runny mayo. > > > > Any helps? > > > > Thanks, Michele > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 I use sunflower oil or safflower oil, because olive oil has a strong flavor. but a spoonful of olive oil does not hurt at the end. I use apple cider vinegar or lime juice. Araceli .. > > > > > > > > I tried to make mayo 3x today. The last time I made it it took > twice > > > to get it right. This time it was still runny after 3x. I added > the > > > oil in very slowly; it took a bit over a minute to get it all in, > > > beating the mixture the whole time (last time it seemed I had more > > > control using the mixer, not the blender, so that's what I did > again). > > > Still I got runny mayo. > > > > > > Any helps? > > > > > > Thanks, Michele > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2006 Report Share Posted October 21, 2006 I use a very clear organic sunflower oil (President's Choice in Canada) and admit that one out of every ten times it just doesn't take. The other nine efforts are scrumptious. Try adding just a little of the oil to the egg and lemon juice, mustard mix before drizzling in the rest. Sometimes I let my egg come to room temperature but others have said that doesn't matter. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
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