Anyone who dislikes making mayonnaise. This method is literally,

and I literally mean literally, life changing. My life has been changed. Literally.

Just use a stick blender. All your concerns are gone.

https://www.youtube.com/watch?v=yWbZzGQSgq0

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Originally Posted by Sir C

and I literally mean literally, life changing. My life has been changed. Literally.

Just use a stick blender. All your concerns are gone.

https://www.youtube.com/watch?v=yWbZzGQSgq0

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Wow. For some reason I’ve always found mayo more difficult than other emulsions. Will deffo do this.
Does it have to be coconut oil, though?

Quote:

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Originally Posted by Sir C

and I literally mean literally, life changing. My life has been changed. Literally.

Just use a stick blender. All your concerns are gone.

https://www.youtube.com/watch?v=yWbZzGQSgq0

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This modern fascination with coconut oil is the work of deviants

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Originally Posted by Burney

Wow. For some reason I’ve always found mayo more difficult than other emulsions. Will deffo do this.
Does it have to be coconut oil, though?

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Nope. I use one egg yolk, some mustard, salt, pepper, lemon juice, 200 ml vegetable oil, 50 ml olive oil. Bosh. Done in 30 seconds. The ingredients aren't important, just the method. Be sure that the stick goies right to the bottom and covers the egg yolk for the first ten seconds. And you need the tall, narrow jug to create the vortex. But it's so simple, so quick, and it never fails.

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Originally Posted by 7sisters

This modern fascination with coconut oil is the work of deviants

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Ignore the ingredients. Use your own mayonnaise recipe. It's the method that makes the difference.

Quote:

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Originally Posted by Sir C

Nope. I use one egg yolk, some mustard, salt, pepper, lemon juice, 200 ml vegetable oil, 50 ml olive oil. Bosh. Done in 30 seconds. The ingredients aren't important, just the method. Be sure that the stick goies right to the bottom and covers the egg yolk for the first ten seconds. And you need the tall, narrow jug to create the vortex. But it's so simple, so quick, and it never fails.

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I'm tempted to try this with the nutribullet. It also blends from the bottom but it could fail as the stick blender smothers the egg.

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Originally Posted by 7sisters

I'm tempted to try this with the nutribullet. It also blends from the bottom but it could fail as the stick blender smothers the egg.

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You're not going to get the vortex effect with the nutribullet imo. The jug needs to be narrow.

Quote:

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Originally Posted by Sir C

Nope. I use one egg yolk, some mustard, salt, pepper, lemon juice, 200 ml vegetable oil, 50 ml olive oil. Bosh. Done in 30 seconds. The ingredients aren't important, just the method. Be sure that the stick goies right to the bottom and covers the egg yolk for the first ten seconds. And you need the tall, narrow jug to create the vortex. But it's so simple, so quick, and it never fails.

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I thought olive oil was a very strict no-no.

Note I have never made mayonaisse.

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Originally Posted by SWv2

I thought olive oil was a very strict no-no.

Note I have never made mayonaisse.

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It's too strongly flavoured to use as the main oil, but add something extra if you use a bit.

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Originally Posted by Sir C

It's too strongly flavoured to use as the main oil, but add something extra if you use a bit.

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And to get to the basics what sort of shelf life are we dealing with here?

Seems a bit of a palaver to go through if for example you are simply making a sandwich for a lunchtime snack on a Saturday, tuna for example, or perhaps ham and cheese.

One may not have any plans for another repast that involves the egg based condiment so what to do.

Chuck it?

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Originally Posted by SWv2

And to get to the basics what sort of shelf life are we dealing with here?

Seems a bit of a palaver to go through if for example you are simply making a sandwich for a lunchtime snack on a Saturday, tuna for example, or perhaps ham and cheese.

One may not have any plans for another repast that involves the egg based condiment so what to do.

Chuck it?

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Yes, one wouldn't want to make a batch just for a sandwich, but if you're having a piece of poached salmon, or making potato salad or coleslaw, there's nothing that matches proper mayonnaise. Fridge life is probably only a couple of days so you just make as much as you need.

It literally takes 30 seconds.

Quote:

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Originally Posted by Sir C

Yes, one wouldn't want to make a batch just for a sandwich, but if you're having a piece of poached salmon, or making potato salad or coleslaw, there's nothing that matches proper mayonnaise. Fridge life is probably only a couple of days so you just make as much as you need.

It literally takes 30 seconds.

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Well I don't eat salmon because it is fúcking rank and I would suggest you keep this in mind for any future discourse we engage in.