Hi Ginny,
Do you drizzle your oil slowly in a fast blender?

Rainahji

All You Really Need To Do Is Accept This Moment Fully, You Are Then At Ease
In The Here And Now And At Ease Within YourSelf...

-----Original Message-----
From: Paleolithic Eating Support List
[mailto:[log in to unmask]]On Behalf Of ginny wilken
Sent: Sunday, April 10, 2005 6:04 PM
To: [log in to unmask]
Subject: Re: mayonaise

On Sunday, Apr 10, 2005, at 14:05 US/Pacific, Marylee Grasso wrote:

>> I'm wondering what your difficulty was with making your
>> own. It's not that hard, but a bit energy- and time-consuming, at
>> least
>> compared to opening a jar.
>
>
> As many mayo threads as we've had on this list over the years, I can
> never
> get it to turn out right.  I gave up, and quit eating it.  It ends up
> as
> runny as the oil I started with.  I may give Andrea's recipe a try
> sometime,
> however, the only difference from what I've tried in the past is the
> vinegar.  Not sure what I do wrong, but I seem to be able to kill any
> mayo
> recipe.
>
> Marylee
>
>

No matter if you use lemon juice or vinegar, the only way to spoil
mayonnaise is to add the oil too quickly. Use small increments or
dribbles, and whisk each in before adding more. If there is a lot of
liquid from the lemon juice, the recipe may hold a lot more oil than
you planed on adding before it gets really stiff.

That said, the store-bought ones frequently have some sort of starch
added to make them stiffer, so no home-made or fine restaurant
mayonnaise will be as stiff, ever. If it goes flat in the fridge, you
can whip in a bit more oil to rejuvenate it.


ginny

All stunts performed without a net!