Mark A.Meggs wrote:
> On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus > wrote:
>
>> Mark A.Meggs > wrote in
>> :
>>
>>>> 5. If you follow these instructions to the letter, you really won't have
>>>> a problem but a thick, shining, wobbly proper mayonnaise. I have timed
>>>> the whole operation from start to finish and it actually takes between 7
>>>> and 10 minutes to make 10 fl oz (275 ml) of mayonnaise, so although you
>>>> think you need oceans of patience, you will be pleasantly surprised. If
>>>> you'd like the mayonnaise to be a bit lighter, add 2 tablespoons of
>>>> boiling water and whisk it in. For a quick (though not so thick) version
>>>> of mayonnaise: place 2 whole eggs in a food processor or liquidiser and
>>>> blend with the mustard, salt, pepper and garlic (as above). Then with
>>>> the processor switched on, pour in all the oil in a steady stream. Taste
>>>> and add vinegar at the end. Either mayonnaise forms the basis for a
>>>> number of other sauces such as tartare and prawn cocktail sauce.
>>>>
>>>> Note: this recipe contains raw eggs.
>> If you own a stick or wand blender the entire mayo can be made at one
>> go...dump everything into a container (including oil) instert stick
>> blender to the bottom, turn it on and bring it to the top...repeat this
>> maybe three time and you have mayo...no drizzling no large food processor
>> to wash. The best container to use is one just a little bigger than the
>> working end of the stick blender...say a jam jar or a unbreakable tumbler
>> of some sort. So effectivly it is dump in ingredients and make 3 passes
>> with the blender. Which cuts time down to under 5 minutes. And reduces
>> your washing up
>
> My gut feeling (not backed up by any facts) is that this method would
> significantly increase the chances of the emulsion breaking.

Works perfectly for me. Each and every time.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life