Comments on: Take the "Mayo Plunge" with me

By: Michelle

Michelle — Thu, 01 Apr 2010 17:34:55 +0000

I do tons of homemade mayo all the time. I use my blender now, but have used my food processor too. It is so easy as both of them have a drip type top and I just pour the oil in and it slowly drips in. I have tried the immersion blender, that is how I made it first, but oh how the blender is so much easier!!

Here is the way I make it, very close to yours I think.
http://shelookethwell.blogspot.com/2010/02/delicious-healthy-homemade-mayonnaise.html

By: Logan

Logan — Mon, 29 Mar 2010 03:35:31 +0000

Peggy stole my comment which was to use a Julia Child recipe.

By: Benno

Benno — Wed, 24 Mar 2010 20:10:03 +0000

Hello! I’ve been following this blog for some time now and I love it. You have encouraged me to try the recipes in NT, and being one who likes to have a photo along with a recipe, I really was missing that in the NT book.
I tried making NT mayo a while back and I made it using olive oil and in a food processor. Failure. It tasted nothing like mayo, was very yellowy and wasn’t as thick as I’d like. But, the other day I read your mayo post and that night we decided to make some homemade burgers. I had some store-bought mayo but I thought I’d give homemade mayo another try… it was a huge success! I used the immersion blender with the whisk attachment and I used only sunflower oil. Not only was as thick as regular mayo it was almost just as white!! And it only took 5 minutes to make!! Thanks to you, I’ll never buy mayo again!

By: lorie

lorie — Wed, 17 Mar 2010 18:24:40 +0000

I made mayo this past weekend and had it on some of my homemade oat bread. Yummy! Thanks for the inspiration.

By: Lynn Parks

Lynn Parks — Wed, 17 Mar 2010 17:29:32 +0000

Jennie,
Even if you don’t do the NT mayo, you really should get the immersion blender. It’s so super handy for blending soups and making smoothies and milk shakes…way easier than breaking out the blender (and safer than using the blender when working with hot soup).
It’s definitely a must have in my fairly spartan kitchen.

By: Lindsey

Lindsey — Sat, 13 Mar 2010 23:27:55 +0000

I do the mayo in my good old stand mixer. It doesn’t take more than 8 minutes and I’m good to go. I’m testing out different versions of olive oil since my hubbie is not enjoying the strong taste of the EVOO. But, I want to get all the benefits without using bad oils.

By: Dianne Waterhouse

Dianne Waterhouse — Sat, 13 Mar 2010 20:49:16 +0000

I have made a few alterations to the NT recipe and have 100% success. Yea. Not more throwing out my money. Changes I have made are: only use the yolks, decrease the mustard to 1/8 tsp, increase the whey to 2 TB. I do use a food processor. I am SURE to mix the egg yolks a full 2 min to warm them up, that is the secret to make it set. I add the olive oil drop by drop like th recipe recommends, but only for the first 1/2 cup, then I just pour in the rest. Then I wait to add the whey until it is done. I fine it doesn’t even have to wait to be thick, it is immediately thick. Finally this is simple.

By: Jennie

Jennie — Sat, 13 Mar 2010 19:35:31 +0000

I took the mayo plunge when I first started learning the NT ways, and kept trying over and over for more than a year. I finally decided to stop wasting money. I’ve been trying to figure out other sandwich spread substitutes, with not much success. I tried sunflower oil, coconut oil, etc. but it just always tasted bad to me. Maybe I’ll give it one more try with the pomace, but I don’t think I’ll invest in the immersion blender yet.

By: Peggy

Peggy — Sat, 13 Mar 2010 13:08:32 +0000

A trick Julia Child taught me (okay, not me PERSONALLY) : Warm the bowl slightly before you start to add ingredients and always make sure your ingredients are room temp. You can even sit your mixing bowl down in a larger bowl that has a little warm water in it when you mix it. Not too hot, don’t want to cook the egg, just warm. If you don’t have an immersion blender, this method helps make the emulsion come together more reliably and quickly.

I love the different flavors and textures of using different oils. You can even use liquified bacon fat for bacon mayo, or substitute a little melted coconut oil for some of the oil.

By: Jana @ Weekend Vintage

Jana @ Weekend Vintage — Sat, 13 Mar 2010 00:18:47 +0000

Okay….you talked me into it. Now I just need to go out and buy one of those immersion blender thingys and some sunflower oil. I’ve actually been wanting to try this for a long time but the dripping the oil in the food processor just seemed difficult.
Thanks,
Jana