Tulip's Kitchen: Stick Blender Mayonnaise

Saturday, 29 May 2010

Stick Blender Mayonnaise

Some simple rules before you start:

Eggs need to be at room temperature
Let everything settle in the container before you attempt to blend
Make sure the stick blender is held at the bottom of the pot to start with and keep it going until there is a thick white emulsified mass at the bottom, (always a little longer than you think!) only then can you start moving it up the container.

Recipe

1 medium free range egg at room temperature
300ml of oil (I use ground nut oil)

1 Tablespoon of lemon juice or white wine vinegar

large teaspoon of mustard

salt and pepper

Watch me making it here

9 comments:

The Early Shift said...: how many eggs in this Tulip? Don't think it says in your recipe. I'm going to try this, as usual you've inspired me! I've got a fab Bamix but have never used it for mayo.; 29 May 2010 at 13:12
Tulip said...: Sorry Rachel, I got a bit carried away while typing and forgot to add it. Recipe is now correct, you need one whole egg, make it free range and the poor chooks don't have to suffer! ;-); 29 May 2010 at 13:51
Marie Rayner said...: I love my stick blender Julie. I'll have to give this a go!!; 1 June 2010 at 07:42
Marie Rayner said...: Wow Julie, just checked out your video too. Fabulous! Well done! We got ourselves a video camera to do cooking videos on Youtube, but have never used it. Best laid plans of men and mice and all that . . .; 1 June 2010 at 07:45
Gloria Baker said...: This mayonnaise look delicious!
gloria; 2 June 2010 at 15:30
Anonymous said...: I've been making this for years, haven't bought mayo in yonks! I like to add a little ground mustard seed for punch.; 2 June 2010 at 16:24
Chef Dennis Littley said...: that looks like perfect mayonnaise...I should teach my girls how to make that! Thanks for the inspiration!; 13 June 2010 at 01:26
Adventures in Domestic Cooking said...: What a handy tool!; 16 June 2010 at 16:22
Anonymous said...: It is very helpful!; 9 June 2011 at 19:10

This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.