Our #2 daughter has been a vegetarian for years and, after having read EATING ANIMALS by Jonathan Safran Foer, has decided to go vegan, as well. She'll eat eggs, because she keeps her own chickens, but she's trying to avoid products made with slave eggs (my term, not hers). So I've been trying to make mayonnaise with no success. Until the other day....
Yes, I did it, I really did it! I'm posting the secret, which no recipe I found anywhere told, so take notes.
This recipe was at the Hellman's site and is listed elsewhere as the Fanny Farmer recipe. I did it a leetle bit differently, and I'll do it a little bit more differently the next time I make it--or maybe I won't: Charlie has commented twice that it's really good.
As we all know, emulsions are colloids, heterogeneous mixtures composed of tiny particles suspended in another immiscible (unmixable) material.
Easy Blender Mayonnaise
- 1 egg
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 2 tablespoons lemon juice (can use white vinegar)
- 1 cup salad oil (some say 1 1/4 cup--I used 1 1/4 cup)
Break egg into blender container. Add mustard, salt and vinegar. Add 1/4 cup of the oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream. Makes 1 1/4 cup.
So many other recipes said to add the first of the oil drop by drop, I didn't put the oil into the food processor (I don't have a blender) with the eggs; I added 1/4 cup of it drop by drop, by taking a spoonful and feeding it drop by drop through the hole in the top of the food processor (yes, it spit on me and I had to wash my glasses twice during the process). When the 1/4 cup of oil was nearly gone, I started drizzling in the rest of the oil. All this time, the motor has to be going.
Here's the secret: Keep adding the oil, slowly, even though the mixture keeps looking like cake batter. All of a sudden--POOF!--it gets thick. It's amazing. The more oil you add, the thicker it gets. That's--what's the word?--counter-intuitive.
When I make it again, I'll try it the way they say to do it, and I'll add less oil, because it's thicker than I'd like. I could thin it with more lemon juice or a bit of water, but I'll try less oil.
This mayonnaise has a personality of its own--not just something to keep the bologna from sticking to the roof of your mouth. I'm told one can flavor it with herbs, and I'm like, "Really? Ya think?" Okay, that was snotty, but that's like saying you can actually BOIL stuff in WATER and make SOUP!!!!
If you prefer "salad dressing" (ICK), you may add powdered sugar until the resulting mess is as sweet as you like (YUCK). Just sayin'.
Anyway, I'm singing the Mr. Rogers Proud Of You song. :)