hahabogus wrote:

> Dave > wrote in
> :
>
>
>>blake murphy wrote:
>>
>>
>>>On Sat, 30 Aug 2008 18:16:12 -0400, Mark A.Meggs wrote:
>>>
>>>
>>>
>>>>On Sat, 30 Aug 2008 21:58:32 GMT, hahabogus >
>>>>wrote:
>>>>
>>>>
>>>>
>>>>>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.
>>>>
>>>>- Mark
>>>
>>>
>>>apparently the experience of many, many people says your gut feeling
>>>is wrong.
>>
>>
>>And so it looks like mine was as well. But my experience, looking
>>back, was to use the blender a lot longer for the gravy.
>>
>>Dave
>>
>
>
> Gravy is a different thing than mayo...first off it is hot, next it
> doesn't use eggs or quite the quantity of oil mayo uses. In fact you were
> probably chasing lumps in a pan not blending stuff in a narrow container.

Yes, I was. but the first time it happened I was despondent at having no
gravy for a very good lamb roast. I put it into a pan and boiled it up
and it came back as a gravy. Phew

So a stack blender can split things, it is the recovery of it that is a
mystery.

Dave