I made mayo, and it only took 5 tries

[KHAN]

You can do that, or… just dump everything in, give it a sec to separate and go, which works just as well and no drizzling required. Try it!

I have had success using this method SOME TIMES. Other times it just doesn’t turn into mayo. I always use a pint wide mouth mason jar. Always the same stainless steel stick blender. I just can’t figure out why it sometimes works and sometimes doesn’t, and it’s expensive to waste oil. I’ve used various oils, but my favorites are avocado or walnut oil.

This is how I do it, and maybe that is when the room temp egg makes a difference.

I aint got time to drizzle, fo’ shizzle!!!

[Gale_Dacalio]

Glad it worked. I have done the dump everything together and blend it w>th goid results. But drizzling the oil never fails me now…fingers crossed.

[Stephanie_Pogue]

I mix avocado oil with other oils, like schmaltz, and melted lard, coconut oil, and heck, even bacon grease. Then I use that blend to make mayo. Use 25-45% melted solid oils (to 55-75% avocado or other liquid oils) for best results. The avocado oil will keep it liquid if you have the ratios correct - and it makes a terrific mayo!

[Saphire]

Did it again, much better. No problem using a cold egg at all although it was thick but not overly thick. I used twice the dijon (a little over a teaspoon), about 3 capfuls of ACV and some pepper. I skipped the lemon because I was in a rush. It was amazing! Then I wanted to use in the recipe above but was in a rush so sliced off a little blue cheese and some of the mayo, used the immersion blender for a couple of twists and it was even better than I remember blue cheese dressing ever being. I had no time to go digging in the fridge for the other ingredients which I will try soon

[Christopher]

Congratulations!

[Christopher]

Very cool to know. Thank you.

[E.Dawn]

Sounds delicious. I will try your recipe too! I really like making my own mayonnaise mainly because I control what goes in it!

[Stephil]

I made mayo last night for the first time! I used a drinking cup and an emulsion blender because my blender didn’t come with a cup and my mason jars aren’t wide mouth.

1st attempt went perfect. 60 seconds and done. 3/4 cup avocado oil, one egg yoke, a little Dijon mustard and apple cidar vinegar. Made about 1 cup. I wanted more so I made a second batch using the same cup and blender.

2nd attempt failed. Didn’t get thick. I heard you can reuse the mix with an egg yoke so I decided to try that.

3rd attempt - failed. New cup, new egg yoke, poured the failed mixture in and nada =(

4th attempt - completely cleaned the blender, brand new cup, entire new mixture (oil, mustard, egg, apple cidar vinegar) and tried to blend again - instant success. I poured the failed mayo into it while it started emulsifying and it worked like a charm. So now I have 3 cups of thick, super yummy mayo. I made some ranch with it.

Lesson learned - if you want to make a second match, clean the equipment or it doesn’t seem to work. Luckily no oil was wasted and the ranch came out better than it ever does with store bought mayo. None of my friends were as impressed as I was but I feel like a chef now. LOL

[Christopher]

Woohoo! Congratulations.

[JohnD]

I was at Costco this morning, they have Avocado oil for around $10 a quart. That’ll make a lot of mayo compared to buying. Bummer with the bottle statement “Omega Rich” It’s mostly omega 6 which is easy to get and low in omega 3. Regardless, it’s vastly better than soybean oil!

Ratio of fatty acids in different foods | Oils

[VirginiaEdie]

I tried making my own mayo this morning based upon the comments in this thread, using an immersion blender and a cup that just fits the width of the blender. OMG! it takes longer to walk down the aisle and put a jar of mayo in the cart at the grocery store than it does to make it. I don’t think I’ll be buying mayo again.

Cheers,
Edith

[Christopher]

Yay! Congratulations.

[cadori]

That is exactly what I said after making it the first time. It’s so fast, so easy.

[devhammer]

This is what we use, and it makes wonderful mayo.

[CandyLindTX]

A stick blender in a mason jar just wide enough for it to reach the bottom is my secret. I add all the ingredients at once, wait a minute for the oil to raise to the top and whir for 20 second

NOW I KNOW WHAT I DID WRONG! When I tried mason jar mayo, I moved the stick up & down instead of holding it at the bottom! DOH!

Is 1 cup of oil about the max for a quart jar, or can you put in 1.5 or even 2? I use a LOT of mayo (when I don’t let myself run out).

EDIT: I read farther down & saw that greater volume should work. I now think when I was using my food processor to make more than a cup at a time, it was getting too warm & broke the mixture.

One other note to those who are struggling: don’t toss the “failed” stuff - it still tastes awesome dumped in large quantities over whatever protein you are serving up.

[JGL]

I really thought I was the only one who murdered so much avocado oil while trying to make mayo. I still haven’t gotten it right, so bravo.

[CandyLindTX]

I really thought I was the only one

Not even close! Julia Child we are NOT!

[JGL]

I wish I had photos of the time I tried to make mayo and somehow ended up with hollandaise sauce.

[Saphire]

It is bizarre but I have never had a problem . I have a very over priced stick blender (the Breville, no idea why I bought that one instead of the $30 one a couple of years ago). I recently used a 20 ounce bowl with light olive oil. No problem. I do keep the blender over the egg until I see it become white. I take the egg out maybe 5 minutes before. This thread is what inspiried me to even try homemade mayo months ago. Now I always have a batch. I limit to one egg and one cup of oil plus other stuff. Then I use it to make homemade dressings such as Cesar and blue cheese

I am one of the worst cooks I know so if I can do it so can anyone

[JustPeachy]

I’ve been using my stick blender with a mason jar. Holding the blender on the bottom of the jar, I think the secret is to pulse the darn thing. The oil drags down and once it’s more than half way turned to mayo I gradually pull the blender up to incorporate the rest of the oil. I made Chef John’s Mayo recipe this morning. It’s a nice one using 2 yolks and 1.5c of oil with the other stuff.