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49 komentarzy

  • Nick Hal
    Reply

    Wow that looks amazing. I've wanted to make my own Mayo for the past year as regular Mayo is full of crap.. When you say "neutral Oil", I'm going to use xvOlive oil. Thanks !

  • candid moe
    Reply

    You save me from buying a mayonnaise specific gadget, gives new life to a rarely used inmersion blender, and now I can have fresh home made mayonnaise every time I want (no need for 15 minutes whipping time).

  • delatroy
    Reply

    For people who got this to work – do you leave the blender on the bottom all the time? How long do you blend for? Do you tilt the blender like kenji does? How do you know when to tilt?

  • delatroy
    Reply

    Tried this 3 times very carefully and failed :) My blender doesn’t have the open sides. I think this might make a difference. On the 3rd try it started to firm up but then the rest was liquidy. Does anyone know how many ml of oil we should use?

  • Boston BestEats
    Reply

    Kenji has an updated recipe (whole egg) & video for this technique on the SeriousEats website:

    https://www.seriouseats.com/2016/08/video-food-lab-foolproof-homemade-mayonnaise.html

    Worked well for me, and deliciously creamy.

    I used an old variable 9-speed KitchenAid hand blender on max and the plastic jar that came with it (has a convenient snap-on lid for storage afterwards). The latter has significantly more room outside the blender than Kenji's does, so I doubled the recipe, and that seemed to work fine (although I have a LOT of mayonnaise now lol).

    I didn't have enough canola oil, so I used about 1/2 cup of canola and the rest corn oil.

    Instead of garlic, I added a garlic-flavored Dijon-Style mustard (Schwerter Senfmuehl from Germany).

    Next time I might add some lemon zest.

  • poop
    Reply

    O my god.. I am like a caveman discovering fire right now. I immediately tried it after watching and holy shit!!! It works! I tried it before with the slow drip method and the result was a soupy/oily mess. The trick here, and a lot of other people mentioned it, is to use a cylindrical container that has a slightly higher radius than the outer edge of your immersion blender (the fan end) such that the blender fits snugly in the bottom of the container.. I am never buying mayonnaise again.

  • Mark Berry
    Reply

    If you're serious about your eats, please give us measurements. A "dollop" is not a measurement. The juice of half a lime is also not a measurement.

  • Ellis
    Reply

    Holy shit this changes everything (about the way I make mayonnaise (the old way being that I wasn't making mayonnaise (I mean, I tried a few times and it always came out as a watery mix of egg and oil (but now I'm going to make it more often))))!

  • Amanda Gronewold
    Reply

    I've tried this immersion blender technique twice with no luck! I want to try again but good oils are expensive. Guess I'm destined to lead a lifetime of Slow Drizzling. Sigh.

  • Gra Piken
    Reply

    It would be handy to have ml measurements instead of cups and spoons. Could vinegar be added instead of lemon juice and does salt have to be left until the end?

    I want to make my own mayonnaise as there are too many unanswered questions with brands like Hellman's. I rang Hellman's to ask what their 'flavorings' were and they wouldn't tell me. 

  • DianeBvideos
    Reply

    This is a great way to make mayo.  I first saw the 20 sec. version and started trying it then.  
    …Note that since this is freshly-made mayo, it will last only 2-3 weeks in the fridge.  
    …Also I have a great list of ideas for flavoring mayo on this page of my blog:  
    http://dianebmiscellaneous.blogspot.com/2012/06/making-mayonnaise-flavoring-mayonnaise.html  
    …Btw, Kenji suggests mixing 1 clove of garlic into the mayo at the end for turning it into "aioli" (garlic mayonnaise)

  • Kranberry Jenkins
    Reply

    But what's that thing you're doing when you hold the bottom of the cup in the vid? Looks like you tilt the stick to the side? If so, how high? How slow? It's obviously awesome, but you gotta be specific :) thx

  • HogbergPhotography
    Reply

    Looks nice, but that does not work in Sweden Im sorry to say.. maybe its something to do with the earths gravity or something.. well well, who knows.. It just does not mix together like on the video..

  • Amjad Kayyal
    Reply

    Do I have to add dijon mustard? At the very least can it be a milder tasting regular mustard? Also, if I want to make it a garlic mayo, can I add the garlic to the ingredients above or is it best to crush it outside and add it later?

  • Corey Rollins
    Reply

    I had been making liquid mayo until I changed the container I was blending in.

    I went from a mason jar that was slightly wider than my immersion blender to a cup that the bell of the blender fit in to snug (like really snug..)

    Within 30 seconds I could see creamy "store"-like mayo in the cup.. kept blending for another 30 seconds. Turn off, bring the blender to the top of the cup, and then turn on and push down to the bottom instantly turning the rest into creamy mayo (repeating this top to bottom blending until I couldn't see any reminisce of oil on the top of the cream)

    It's all in the container you blend in.. and I also let my egg sit out for about 2hrs to come to room temp.

    Amazing.

  • Totigerus
    Reply

    oh! BTW! this whole stupid idea about dripping in the oil one stupid drop at a time is pure bullcrap!!! And i cant stand bullcrap!!! (I'm not yelling at you!!! I'm yelling at the situation!!) OK. Ehh. Rant over. I love this vid/recipe. 

  • Totigerus
    Reply

    i just wasted 3 hours with some other lame recipe that never worked. thank you serious eats…you just rocked my mayo world! 2 mins was true too!!!

  • thecockybalboa
    Reply

    BEWARE: this doesn't work with every oil. I successfully made it with "Extra Light Olive Oil" and it turned out great just like the video showed however had two epic fails when i only changed the oil to EVOO then Pure Olive Oil. Wasted alot of good oil, this should have been pointed out in the video. Either they didn't know or didn't care to point it out and save everyone the hassle. My guess is that the oils have different properties as it relates to emulsion. So if you want an olive oil mayo you will need to go with an "Extra Light" variety.

  • Merry H
    Reply

    Can you tell me what i did wrong? I used everything at room temp and it never fluffed up–it's all liquidy. I tried adding another yolk but to no avail. Is there any hope in saving the liquid or should I start fresh?

  • Wendy Eaton
    Reply

    Great recipe! so easy! I did double it, but still 1/2 of lemon as original recipe. Wasn't sure if a whole lemon would be too much. We were looking to make a dill spread so I put in 2 dollups of sour cream instead of the mustard. Celery salt, garlic powder, and lots of dill. I used 1 cup sunflower oil, 1 cup zoye (non gmo) veg oil. DELISH!! Perfect slathered on our bean burgers. This recipe is a keeper! Thank you! 

  • jeffrey nash
    Reply

    wow..i was skeptical but that totally worked!!!!…so happy about it…..Dave Ellis's detail about the cup size is key…..i followed this exactly except i used olive oil and i added a bit of honey to it at the end to cut the bitter taste from the olive oil…delicious and ridiculously easy!…….no more adding the oil drop by drop!

  • Dave Ellis
    Reply

    If the diameter of the cup is only slightly wider than the head of the stick blender, the process will make it so that the oil is mixed with the egg slowly.

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