Easy Mayo Using a Wand Mixer

My wife makes great mayo in a wide mouth quart jar, using 2 cups of grape seed oil, 2 whole eggs (from our chickens that are feed organic feed), 3/4 to 1 teaspoon of Himalayan salt, 1/2 teaspoon of dry mustard, 1/4 teaspoon of paprika, dash of cayenne pepper, 2 tablespoons apple cider vinegar and 2 to 5 tablespoons of fresh squeezed lemon juice. With all ingredients in the jar use the wand in a stirring motion with the rotor at the bottom of the jar until all ingredients are mixed well. Add 2 or more tablespoons of water mixing with the wand if the mayo is too thick for you. Clean the jar rim, cap and refrigerate. This mayo comes together amazingly fast.

Thanks!

Sounds good, a bit like the recipes I've seen for Miracle Whip.

viking said:

My wife makes great mayo in a wide mouth quart jar, using 2 cups of grape seed oil, 2 whole eggs (from our chickens that are feed organic feed), 3/4 to 1 teaspoon of Himalayan salt, 1/2 teaspoon of dry mustard, 1/4 teaspoon of paprika, dash of cayenne pepper, 2 tablespoons apple cider vinegar and 2 to 5 tablespoons of fresh squeezed lemon juice. With all ingredients in the jar use the wand in a stirring motion with the rotor at the bottom of the jar until all ingredients are mixed well. Add 2 or more tablespoons of water mixing with the wand if the mayo is too thick for you. Clean the jar rim, cap and refrigerate. This mayo comes together amazingly fast.

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Thank you.
I was just thinking of making mayonnaise. I thought there was at least one recipe here somewhere for it.
I haven't used grape seed oil. I usually use olive oil. I am wondering if olive oil would work in this recipe? I guess I will try it and find out. I do not have a wand mixer, but have wanted to purchase one for myself.

Add in some pickle relish and you have a pretty good tartar sauce.

Weedygarden said:

Thank you.
I was just thinking of making mayonnaise. I thought there was at least one recipe here somewhere for it.
I haven't used grape seed oil. I usually use olive oil. I am wondering if olive oil would work in this recipe? I guess I will try it and find out. I do not have a wand mixer, but have wanted to purchase one for myself.

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Weedy, Olive Oil will work just fine, in fact any Vegetable Oil will work. and you don't need a Wand Mixer you can do the same in your Blender. Just Drizzel the Oil in as you Blender is working. I make Mayo this way all the time.

camo2460 said:

Weedy, Olive Oil will work just fine, in fact any Vegetable Oil will work. and you don't need a Wand Mixer you can do the same in your Blender. Just Drizzel the Oil in as you Blender is working. I make Mayo this way all the time.

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I do the same thing. Blender works better for me. Plus I like to use flavor-infused olive oils like garlic.

Sentry18 said:

I do the same thing. Blender works better for me. Plus I like to use flavor-infused olive oils like garlic.

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Do you buy them flavor infused or infuse them yourself? I haven't seen them in the store, but I haven't looked for them yet.

camo2460 said:

Weedy, Olive Oil will work just fine, in fact any Vegetable Oil will work. and you don't need a Wand Mixer you can do the same in your Blender. Just Drizzel the Oil in as you Blender is working. I make Mayo this way all the time.

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I have a blender I haven't used in years. I should dust it off and try it.

Weedygarden said:

Do you buy them flavor infused or infuse them yourself? I haven't seen them in the store, but I haven't looked for them yet.

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In the back of a local upscale restaurant in my community they have a place where you can buy infused olive oils, balsamic vinegar, fresh baked rolls & french breads, and wine. Apparently the chef cannot stand using off the shelf stuff and so they created this place for him and found there was so much interest that they turned it into a shop. Their kitchen staff produces everything except the wine, that comes from the winery owned by the same guy who owns the restaurant. They have tasting where you can sample the old and new flavors.

We have no less than 10 large bottles of this stuff on our kitchen counter. Usually flavors like garlic, thyme, cilantro-lime, cayenne, red-pepper, blood-orange, jalapeno, etc.

I have heard of the infused oils, just never seen them. Now I am imagining cauliflower salad (cauliflower substituted for potatoes in a potato salad) with garlic or chili pepper salad dressing. This chef shows how to make a couple varieties.

Sentry18 said:

In the back of a local upscale restaurant in my community they have a place where you can buy infused olive oils, balsamic vinegar, fresh baked rolls & french breads, and wine. Apparently the chef cannot stand using off the shelf stuff and so they created this place for him and found there was so much interest that they turned it into a shop. Their kitchen staff produces everything except the wine, that comes from the winery owned by the same guy who owns the restaurant. They have tasting where you can sample the old and new flavors.

We have no less than 10 large bottles of this stuff on our kitchen counter. Usually flavors like garlic, thyme, cilantro-lime, cayenne, red-pepper, blood-orange, jalapeno, etc.

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There are 2 stores called Country Mercantile that I go to owned by the same people. They make fresh breads and they have infused oils and different vinegars. Take a small sample of bread and mix it with the oil and vinegar. They sell it in several different size bottles. Good stuff. They also make their own chocolates, cheeses, dips, ice cream and meats and give out free samples. I don't do there until after I eat. They also have a food counter for sandwiches and stuff.
I might have to stop in tonight since I'll be in the area.
I watched a little girl about 3 or 4 eating chocolates. She would open the door take one have a bite then put it back. She was covered with chocolate. Her mom didn't think it was a funny but I did. Must have cost her $25 for half eaten chocolates. I really wanted to tell the the mom that's what she gets for not watching her kid but I refrained.
https://www.countrymercantile.com/

You can infuse any Oil, but remember that Olive Oil has it's own distinctive Taste and that will mix with the Taste of whatever Herb you are using. This isn't a bad thing, but if you want the Flavor of your Herb to shine through use an Oil like Canola Oil which has a neutral Taste. It's very easy to make your own infusion, just very gently heat your Oil of choice, about a Pint, and pour it over about a handful of fresh or dried Herbs. Put the lid on and set it on the back of your Stove for about a Week, after that strain your Oil through Cheese Cloth and put it in the cupboard.