Mayonnaise - Page 9

I love playing with the different seasonings when I make my mayo.  sometimes a few drops of hot sauce really makes a sandwich yummy!  I have not bought mayo since this thread was first posted!

I did it   it worked first time..  I watched the video from alton..I understood..

So I got my yolk and salt, mustard, vinegar. (i only had plain) and lemon juice. the last two halfed..  but I blended the first stuff till it was nice and well blended.. almost fluffed..  then I started adding oil..  i did it in small amounts..  after I added half the oil.  I added the rest of the juices..  then it was kinda runny,..  I stopped adding oils..  and kept blending then it looked like it chunked. and I noticed a different sound from the blender..  I added more oil and it came out perfect!!! 

http://www.hamiltonbeach.com/kitchen-appliances-hand-blenders.html

I have this stick blender - what attachment do I use?  Can I use 4 quail eggs to a cup of oil instead of a chicken egg?  My chickens are broody right now, BOOO!

Will try this over the weekend.  Funny thing is we were thinking about making mayo yesterday and last night on good eats was the mayo episode 

I made garlic mayo this summer and found it tasted heavenly in potato salad.  I made it in the blender but poured the oil too quickly so it didn't thicken.  I googled mayo fixes and found several.  One was to beat in another egg.  Another was to beat in 2 Tbsp boiling water 1/2 tbsp at a time.  I tried both and then let it sit and it finally thickened.  The next time I did it in the blender again and blended the oil slowly and it was perfect. The last time I tried a mixer and it was too thin.  Now I have a food processor and will use it.

Garlic Mayo
1 tablespoon apple cider vinegar (used Balsamic)
1 large egg
4 or more cloves garlic, pressed
1 tablespoon Dijon mustard
1½ cups light vegetable oil
Salt and pepper to taste
      1. Place vinegar, egg, pressed garlic and mustard in a food-processor bowl.
2.With the machine running, slowly pour the oil in a steady stream through the top. Although it defies logic, the more oil you add, the thicker the mayo becomes. 
3.Season with salt and pepper.

I make mayo with lime juice and duck eggs! Its the BEST mayo EVER! Sometime we throw in fresh BAsil.

I make fresh mayo about every three weeks or more.  I was using a funnel and a 2 cup measuring cup to pour the oil in slowly.  Duh!!  A relative was facinated by my homemade mayo and was watching me pour oil everywhere and juggling the stick blender, funnel and measuring cup of oil when she said, Hey, why not use a plastic squeeze bottle?    Why didn't I think of that a year ago?    It works perfectly now.  The cheap squeeze bottle I got from WalMart has to be refilled a bit more than one time but it is so worth it.  Now no juggling and no messes!!
I change mine up with different spices depending on what I am making it for or my mood.  We haven't bought store mayo in over a year. THANKS TO MISS PRISSY!!

You are a genius, Miss Prissy.  I was hunting yesterday online for a recipe to make mayo, tried it with my mixer (as per instructions) and ended up with a green separated mess.  This morning I found another site and tried it again by hand, going nice and slow, I did get emulsification but it wasn't as thick as it should have been. Today I found this thread (I should know to look at BYC first!) and bought myself a new immersion blender. I plopped the egg in a jar, added a smidge of salt and lemon juice, put the oil in and let the pulsed the blender a couple of times.  It was amazing, instant mayo!  Much better than having a sore arm with only runny mayo to show for it.  Next time I'll tinker with flavor, but just getting the right consistency felt fabulous.