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Old 11-21-2014, 09:57 AM   #21
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Did you hold the blender toward the bottom for a bit before working it up and down? Some recipes recommend that and others don't. Very confusing!
Kitchengoddess, clisk this link and you can watch me making mayo
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Old 11-21-2014, 01:24 PM   #22
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Did you hold the blender toward the bottom for a bit before working it up and down? Some recipes recommend that and others don't. Very confusing!
Don't worry about it. The size and shape of the container will largely dictate how you move it to bring the shearing forces of the blade to bear on all the product. Where my blender head fits pretty neatly into the 2-cup measure that came with it, I move it slowly up and down to avoid eddies, and I have to lift it every so often when I see unmixed oil at the top edges that needs to be pushed down and mixed in. It's is the blade shearing the oil into small particles that creates the emulsion. Any movement that accomplishes that it okay, and I never find it to take too much care. The biggest single mistake, I think, is trying to make too much by adding too much oil for the liquid and yolk. Too much oil, and it suddenly gets limp, because, although you may be shearing the oil, there's not enough other substance to keep the particles apart. I don't measure. I put about 1/4 inch of vinegar in the cup, an egg yolk, salt and a bit of Dijon mustard, and it reliably makes about a cup of nicely thick mayo.
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Old 11-21-2014, 02:55 PM   #23
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Kitchengoddess, clisk this link and you can watch me making mayo
Thanks! The video was the potato salad recipe.

Did you mean this video? It was fun to watch.
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Old 11-21-2014, 03:03 PM   #24
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Thanks! The video was the potato salad recipe.

Did you mean this video? It was fun to watch.
Sorry I posted the wrong one. Yep that is the one, glad you liked it.
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Old 11-21-2014, 03:06 PM   #25
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Sorry I posted the wrong one. Yep that is the one, glad you liked it.
If I'm going to add dry mustard, how much would you suggest?
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Old 11-21-2014, 04:55 PM   #26
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If I'm going to add dry mustard, how much would you suggest?
I would start with 1/4 teaspoon if you find that is not enough then you could mix in more.
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Old 11-21-2014, 08:06 PM   #27
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I would start with 1/4 teaspoon if you find that is not enough then you could mix in more.

Thanks! I'm going to try that and will post the results.


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Help needed with mayo recipe I made this recipe these evening using my new immersion blender. The mayo came out tasty but thin—more like a sauce. Are there any tweaks I can make to get a thicker consistency? [url=http://www.everydaymaven.com/2014/how-to-make-mayonnaise/]How To Make Mayonnaise with an Immersion Blender[/url] 3 stars 1 reviews
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