Making Mayonnaise by Blender Method

Mayonnaise is at its best when made by hand. But, with care, we can now abridge the process fairly satisfactorily in an electric mixer or a blender. Blender mayonnaise is made more quickly and has greater volume and fluffier texture, but it cannot duplicate the smooth, rich-looking glisten of the hand-beaten product. We believe it is also slightly less adaptable to some mayonnaise variations, such as mayonnaise collee.

In making mayonnaise by any method, eggs, oil and bowl or mixer must all be at room temperature, 70 degrees. Warm the oil slightly if it has been refrigerated, rinse the bowl in hot water first and dry it. Don’t try to make mayonnaise if a thunderstorm threatens or is in progress, as it simply will not bind.

Care must be used in storing all mayonnaise combinations under refrigeration, as they are subject to bacterial activity which may be very toxic without any evidence of spoilage.

Deterring Bacteria

Cooked foods to be mixed with mayonnaise keep much better and help deter bacteria if they have been marinated in vinegar or lemon juice or are mixed with pickle. But, even if they have this added acid content, they must be kept thoroughly refrigerated. Freezing mayonnaise combinations is chancy, as the spoilage is only arrested, not destroyed, and accelerates when the food is defrosted.

If you have to resort to bottled mayonnaise, beating in one to two tablespoons good olive oil until all trace of it has disappeared will make it stiffer and heavier and will improve flavor. Sour cream, according to taste, can also do wonders for commercial mayonnaise--if well incorporated. Please note that commercial “salad dressing” is not mayonnaise, and the previously mentioned suggestions will not work if it is used.

Excerpted by permission of Macmillan Publishing Co . from “Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker by the Bobbs-Merrill Co .