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Mayo Questions: Small and thick...

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Mayo Questions: Small and thick...

Mattapoisett in LA | Feb 28, 2011 01:15 PM

When I need to make perfect Mayo, I drag out the food processor. Though, it makes a ton and I end up tossing most of it unless I'm doing something like making lobster salad for 40. I have an immersion blender which makes Mayo with varying degrees of success. The last batch came out with the texture of lightly whipped cream. The recipes I use tend to make close to 2 cups which is still more than I need.

What I would like to be able to do is reliably make 1/2 cup of mayo which is thick in texture without doing it by hand and getting carpel tunnel syndrome. Any suggestions?

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