I wanted a tuna sammy. Don't know why, maybe the thread here. Go to the fridgie, NO MAYO. bummer. OK, I post at NCT, I can make anything. Right? Off to the trusty Internet.
Loved this recipe, Time if of the essence, I am hungry NOW! NOW I TELL YOU NOW!!!
OK About.com's recipe seems easy enough. Off I go. First I tried it with Olive oil. I think it would have worked, if I had of paid more attention. I was on the home stretch and had a pretty good looking mayonnaise going. The food processor made a funny noise, and the emulsion broke. Not a pretty sight at all.
Try #2 - I did it all by hand. I used canola oil. About halfway through I noticed the mayonnaise was getting very thick. At that point, I added the rest of the lemon / vinegar mix. Everything behaved and flattened out. I now have an excellent mayonnaise to use. Woo Hoo.
I see several different recipes and lots of different flavors. I plan more experiments. It is not at all hard. For me here are the secrets.
1) Start out whisking by hand till you get an emulsion sterted. (about 1/4) cup of oil.
2) You can ther transfer to the food processor.
3) Add the oil very slowly. Drops at at time till you get a good wmulstion going.
4) Add the second half of the lemon vinegar at the halfway point.
5) Don't be in a rush even after getting the emulsion going.
Enjoy enjoy enjoy. It realy does taste better. you alsoi have so many oils and extras that you can add.
Now I see why it is a mother sauce.
Andy
Loved this recipe, Time if of the essence, I am hungry NOW! NOW I TELL YOU NOW!!!
OK About.com's recipe seems easy enough. Off I go. First I tried it with Olive oil. I think it would have worked, if I had of paid more attention. I was on the home stretch and had a pretty good looking mayonnaise going. The food processor made a funny noise, and the emulsion broke. Not a pretty sight at all.
Try #2 - I did it all by hand. I used canola oil. About halfway through I noticed the mayonnaise was getting very thick. At that point, I added the rest of the lemon / vinegar mix. Everything behaved and flattened out. I now have an excellent mayonnaise to use. Woo Hoo.
I see several different recipes and lots of different flavors. I plan more experiments. It is not at all hard. For me here are the secrets.
1) Start out whisking by hand till you get an emulsion sterted. (about 1/4) cup of oil.
2) You can ther transfer to the food processor.
3) Add the oil very slowly. Drops at at time till you get a good wmulstion going.
4) Add the second half of the lemon vinegar at the halfway point.
5) Don't be in a rush even after getting the emulsion going.
Enjoy enjoy enjoy. It realy does taste better. you alsoi have so many oils and extras that you can add.
Now I see why it is a mother sauce.
Andy