Mayonaise - do you make it? It takes seconds with a stick blender & you'll never buy a jar of mayo again!

[BeGhoul]

I've been making my own for quite a while now and I can no longer stand the shop bought stuff.

If you have a stick blender you can make a batch in a matter of seconds. For some reason you can't use olive oil for this method (well you can but the end result will be metallic and bitter tasting - something about the speed of the blades affecting the molecules).

I usually use organic rapeseed oil which is fairly bland and makes a lovely mayo. I add garlic or herbs or whatever I fancy at the beginning too.

there are lots of how to's on You Tube - here is a link to one:

egg yolk only works splendidly with this method - do remember to add a tablespoon or 2 of water (I often forget that)

excellent link - will def use
would be a great way to make aioli as well

Just found a similar one-minute method to make as i love eggs benedict

If you are allergic to eggs or worried about raw egg yolk it can be made with milk to substitute the eggs.
The method is exactly the same. I make it with milk, light olive oil, salt and lemon juice.
In Spain it's called lactonesa and is made in summer when people are weary of consuming raw eggs. Also it is used in bars and restaurants for the same reason.
I have always made my own mayo using one whole egg plus one yolk but my daughter in law is allergic to raw egg so have switched to the milk version and works great.
Can be kept refrigerated for longer than the egg version.

That's really helpful thenumnerseven, thank you!I will definitely be giving it a try now

Meant to say, milk should be cold from the fridge.
About 1/3 cup milk and 3/4 to 1 cup oil of choice. A little lemon juice and salt. Garlic may be added for ali-oli.

thank you, the video I linked to didn't comment on temperature so that's v useful!

SquidgyMummy thanks for the hollondaise sauce link. I have wanted to make it for ages but been too scared!!

oh yum I am going to try the hollandaise sauce this weekend.

no probs JimmyCorkhill. I made the hollandaise today. was bit runny - i think i put too much lemon juice in (didn't really check the quantities.) but was lovely with my eggs benedict.

I am going to search for bearnaise and any other mayo based sauces.

(this will save me loads of cash, as i am wary of buying expensive jars of sauce and then chucking them away as i didn't use again after the one meal i bought them for.)

I can't even spell it, let alone make it hollandaise

Oh this is interesting, I made my own mayo years ago and was deeply disappointed with the taste, so never bothered again. I used olive oil.

Shall give i a bash again with rape seed

go on Moin give it a go - don't forget the mustard and lemon juice for Flava! and seasoning.
(can you tell I am watching Masterchef ATM)