I have made homemade mayo many times. I use an immersion blender on the highest speed which allows me to put all ingredients in at once and blend up with no problem. Twice thoughit hasn't blended up. The first time I assumed it was because the eggs were past the date on the carton. I have found that organic eggs are fine well past the date for frying or boiling but assumed that was why it didn't blend up for the mayo. Today it didn't blend up and these eggs are 2 weeks before the date on the carton. Does anyone know why they are not working for mayo? Also, I hate to waste 8 oz of olive oil so is it ok to use the mixture towards a slightly creamy salad dressing? Does the fact that when the egg does emulsify properly make it safer to eat than when it doesn't? I am pretty sure I know the answer to that since people eat raw eggs, but figured I would ask. Thanks in advance for any help.
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Question about homemade mayo