Never had an issue with weather. Never had success with any kind of electric gizmo - I think they might work better if you make a larger quantity. Hand balloon whisk, egg yolk, vinegar, mustard in a bowl, add as tiny a dribble of oil as possible, whisk till fully emulsified. Repeat and increase amount of oil slightly after a while.
Very easy once you get the hang of it. Slow and hard on the arms the first time you do it.
I use an immersion blender too and it has never failed me. I briefly blend the egg, mustard, cider vinegar, salt (and usually garlic) then slowly drizzle the oil. Once the mixture starts to thicken then you can be a bit more gung ho with adding the oil. I usually finish off by blending in a load of fresh coriander. Yum!
Room temperature on all ingredients. Let eggs sit out for a couple of hours.
Room temperature is important. I think it's also important when using an immersion blender to also use a container that just barely has room for the blender (narrow sides).
The usual reason for failure is pouring in the oil too fast. Dribble it in. Patience, grasshopper.
Ditto what others say about room temp. I screwed up every batch I made until I learned to bring the egg and lemon to room temp, but haven't failed since. I use a good regular blender (not immersion, not Vitamix, but not a cheapie, either.)
Immersion blender here -- no drizzling for me. Egg, a splash of vinegar, squirt of lemon, cup of extra light olive oil, all in the jar it will live in. Blender to the bottom, pull up as the mayo thickens, then add some salt and whoosh again quickly. I've never had a fail, start to finish under 2 minutes, including rinsing the blender.
Make sure everything is room temp
1/2 cup egg white or 2 more eggs
tbs lemon juice
optional mustard powder, or 1 tbs dij, horse or yellow mustard
1 to 2 tsp of Worcester sauce
Salt and Pepper
optional 1 packet of stevita
optional 1 clove minced garlic
1/4 to 1/2 cup coconut oil melted but not hot
start regular 5 dollar walmart belnder on lowest setting and cover the pour spout with the lid so the hole barely exists
Pour oil down pour spout very...repeat very slowly, should take 2 min for all oil.
It will thicken, transfer to a jar and put in fridge.
Bingo bango you made mayo
After mayo is set(min 1 hr in fridge) add 1 cup of mayo and 1 cup of cocomilk with any spice combo you can think of and you have made salad dressing.
Which oils do you all use? I like part olive oil but prefer it to be mixed with something more neutral. This is the main thing I am struggling with since primal with all the obvious neutral oils out of the picture.
"Light" olive oil has much less flavor than the cold-pressed good stuff we all probably buy for salads and such. I use Bertoli Extra Light for mayo. It's probably not as good for you as the fancier stuff, but it's better than canola oil and makes for a more "traditional" tasting mayo. (If you can call Hellmans' traditional.)