Fresh mayonnaise in under 2 mins

Food/Drink/Culinaria
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I’d have used a slightly wider jar, but good idea to do it in a jar.

Here’s the recipe I use for Marie Rose sauce. Very similar (I used a Bamix, having been too feeble to keep up with a hand whisk.)

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Did you forget to include it in you post?

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What a noodle!

Yes - here it is

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Made some this morning to the same recipe except I use olive oil and don’t mind the slightly heavier texture and taste but sometimes I use light olive oil.

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I hadn’t given that idea much thought. It certainly means that the ONLY washing up needed is the stick mixer (just a quick burst in hot water) and the spoon used for scooping out some mustard. Compare this to any other method using mixing bowls, measuring jugs, calibrated cups and standard spoons.

My video also demonstrates the ease of measuring EVERYTHING in grams despite all the ingredients being liquid (or at least fluid).

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I make mayonnaise by eye, just a bowl, spoon & whisk. No need for measuring jugs, scales etc. Just a dollop of, a smidgen of, a pinch of, a squirt of. :grin:

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Ah yes, the four horsemen of imprecise cooking: Dollop, Smidgen, Pinch, and Squirt. A recipe calibrated not by grams, but by the gravitational pull of whimsy. :wink:

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This looks interesting
 :+1:

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Masterchef Australia did a 2 minute mayo vid a few years ago. It’s fool proof if you have a ‘stick blender.

I’ve been making my own mayo for several years:

1 egg white and yolk

Teaspoon of mustard (also works with horseradish) as the emulsifier

Small glug of any vinegar with an option of a dash of lemon juice

Large glug of oil, half a cup is fine

Seasoning, rough cut garlic, herbs, chili flakes, turmeric (for extra vivid colour) and anything else you want to chuck in.

Chuck it all in together, blend for 30 seconds, then add another large glug of oil and blend. Add oil by the glug until you have the thickness you desire. (3 is usually sufficient).

Put into a jar, or pot and stick in the fridge. It should last up to 2 weeks
 it doesn’t usually last that long, it tastes so good. No two mixes are the same. I was a Hellmann’s fan but can’t stand it now. I am the mayo king of the village!

Rob_le_Mayo !!!

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My dad was Larry de Mayo

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I rest my case!

As Henry Ford (or whoever it was) once said, “if you always do what you have always done, you will always get what you have always got” — although I think he was trying to make a different point. :upside_down_face:

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Paraphraseing Einstein?

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My children have all in turn been the mayonnaise-maker (whoever was youngest and therefore not occupied doing something more complicated. All you need is a jug or jar and a stick mixer as you say.

1 clove garlic

œ tsp salt (I use a big pinch out of the salt pig)

1 tsp mustard (grainy, smooth? Up to you
)

Juice of half a lemon

Swirl this around to dissolve the salt

Crack in an egg

Top up with 25 to 30cl of oil (you aren’t half witted, you know where that comes up to in your jar or jug) the vagueness (25 or 30cl) is because it depends on the size of the egg

Whizz up with stick mixer et voila. You can spiv it up with a good forkful of anchovy fillets if you like but then leave out the salt.

A 5 year old can do it easily and in my house always has, actually my 4œ year old granddaughter does it now.

Back in the day it was my childhood job but I had to do it in a soup plate with a fork, very tedious. Hooray for stick mixers.

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When working in grams, how do you compensate for density changes as temperature, altitude, atmospheric pressure, the tides & the phases of the moon will not give you the same weights & measures. :wink:

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Excellent point Wozza. Grams is a measure of mass which does not change with changes in temperature, altitude, atmospheric pressure, the tides & the phases of the moon. Density is something else.

However, if you measure in litres, for example, the amount of ingredient will change with temperature (but not pressure).

The really interesting thing is that water boils at different temperatures with varying pressures. E.g. 100deg C at sea level and 96 deg C at 1000 metres. I discovered that it takes twice as long to boil an egg in Tehran (well above 1000 metres altitude) than it did when back home. So, when working out cooking times you need to take into account your altitude and current weather conditions.

Who would have thought cooking could be so interesting. :kissing_face_with_smiling_eyes:

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Cooking is chemistry and chemistry is fascinating ( obv it’s also culture, history, physics etc etc)

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Food is medicine as well

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