Make your own?

Make your own?

• notyourmomma 16 years ago
  Anyone have any success, or does your homemade mayonnaise break, like mine?
  
  Hints? Secrets? Help!
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• knoxcop 16 years ago said:
  You know, I've never made my own, but I betcha one of the reasons theirs stays so nicely is maybe super-duper-high-speed blenders or something? Because I know Hellman's and others say they don't have emulsifiers in them...other than the egg yolks, so?
  
  I've heard of aioli, and that is a mayo too.
  
  Interesting!!
  
  --Kn0x--
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• notyourmomma 16 years ago said:
  I love aioli. The more garlic the better. Awesome stuff on bread in a fish stew.
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• thepiggs 16 years ago said:
  Notcho,
  I haven't made mayo in ages, but when I did, I used the immersion blender, Bamix to be specific. That puts so much air in the mayo that there is now way it will break.
  It's amazing how easy it becomes.
  
  
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• knoxcop 16 years ago said:
  ohhhhh yes! an immersion blender! why didn't i think of that?? I will have to make up some aioli and fish....now nym's got me thinking about that...
  
  --Kn0x--
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• berry 16 years ago said:
  Yes, sometimes I prepare my own mayo... everybody know the basic recipe, I love to add a piece of celery, onion, garlic, salt, pepper, mustard ( not too much) and a little bit of balsamic Vinegar...
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