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|CathyZ from Kauai||
Marilyn- for NEXT time here is my favorite mayo recipe
Joined: Dec 10, 2005
Posted to Thread #17314 at 5:17 pm on Dec 30, 2009
Was there a bit of soap left in the processor? Or if you just rinsed it after dumping the first batch something left in the bowl could have thrown off the next batch and stopped it from emulsifying.
Never mind. Try again another time because homemade mayo is so wonderful it is worth it.
Here is the recipe I use all the time- I make Aioli but if you want just straight mayo don't put all the garlic in. I have never had this recipe fail- ever. And I've made hundreds of batches of it. It is probably a Julia recipe- don't even know for certain. Might have been out of the very old Robot Coupe recipe book that came with my ancient RC machine. Wherever it came from, it is a good one.
GARLIC MAYONNAISE (makes 1 cup)
4 large cloves garlic, finely chopped
1 large egg
1 T raspberry or champagne vinegar
2 tsp dry hot mustard
1/2 tsp salt
1/2 tsp pepper
1 C vegetable oil
Put all except oil in a blender or food processor. Process for 30 seconds then add oil slowly with machine on until mix is thick. Keeps for about 3 days in the refrigerator.
Other messages in this thread:
- 17314. Non-emulsified mayonnaise sits mocking me on the counter. What can I do with 3 egg yolks blended - MarilynFL - 1:20am on 12/30/09 (18)
- Memories of a recent series of classes, where I thought it would be 'fun' to make mayo from scratch - michelle - 1:53am on 12/30/09
- It may be too late, but I suspect your eggs were too cold. You can salvage it by hand... - Joe - 4:11pm on 12/30/09
- yikes, who knew? lightening storms and the stork. [NT] - AngAk - 7:16pm on 12/30/09
- Na, cold eggs can't be it because the first batch worked perfectly...and the eggs were from - MarilynFL - 2:55pm on 12/31/09
- Yep, I think Cathy nailed it. Residual oil in the bowl may have been the culprit. The emulsion - Joe - 4:48pm on 12/31/09
- I love that movie too. - Heather_in_SF - 2:20am on 12/30/09
- No...can't be the mini-chop because the first batch worked perfectly. If I had checked the - MarilynFL - 4:12pm on 12/31/09
- You made curd! did it work well for you? which method? I still envy your Meyers. I used lemons - AngAk - 2:50am on 12/30/09
- I think it was Lisa's 5 egg version? Wiz with stick blender and cook for about 15 minutes to 170. - MarilynFL - 4:09pm on 12/31/09
- By tomorrow morning you may be able to pour off most the oil and use separately... [NT] - Glennis_NoCA - 4:39am on 12/30/09
- They're not looking too separate, G. I think I'll use the carrot recipe. [NT] - MarilynFL - 4:10pm on 12/31/09
- Would a stick blender help? I made whipped cream with it once - Dawn_MO - 5:20am on 12/30/09
- Yes, I make it the first time with tuna, then with chicken, and now with turkey. Works perfectly. - MarilynFL - 2:59pm on 12/31/09
- Marilyn! Try this Killer Carrot Cake (my VERY favorite). I make it often and it's TDF > [NT] [LINK] - cheezz - 6:00am on 12/30/09
- Okey doke...thanks c! [NT] - MarilynFL - 4:09pm on 12/31/09
- Marilyn- for NEXT time here is my favorite mayo recipe - CathyZ from Kauai - 5:17pm on 12/30/09
- Bingo...I think this is the answer. I was sloth-like in cleaning it out between batches. - MarilynFL - 2:55pm on 12/31/09
- Yes, I think "aggressive" fits the Aioli but if you use only one clove of garlic you should be fine. [NT] - CathyZ from Kauai - 2:17am on 01/01/10