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When we first moved to China, one of our first “big” purchases was a blender. We went to at least four different stores comparing prices and brand quality. Our first blender was a Philips brand. It served us well, making countless smoothies, batters, purees, sauces, soups …well, you get the drift.

We used it so much that the plastic latch on it broke preventing the safety from being disengaged. Thus, it wouldn’t run. No problem. With a toothpick and a little superglue, the safety was removed and we continued using it for about another half year until it finally just stopped working.

Around the same time as our blender went kaput, Grandpapa sent us a Rocket Blender as a Christmas gift. This worked pretty well and we enjoyed using it.

Since it was from the States it was 110v. We had it plugged into a voltage converter, but eventually the different current frequency wore down the motor. After about a year, the Rocket blender just started smoking and died.

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This time, instead of going store to store, we shopped on Taobao and came away with a Philips immersion blender. This thing is not only a blender, it includes a chopper and whisk.

The whisk spins much too quickly, so we don’t often use it (if you don’t have a high enough container it splatters like crazy). The chopper is quite nice for nuts, cilantro, or as a quick food processor.

We mostly use the blender attachment allowing us to puree soups and sauces while in the pot. Whereas before we would have to blend a little at a time. It also does great at smoothies (just blend in the cup) and salsas (right in the bowl). Basically, we get all the blending functions with more control (no shaking the blender up and down to get that stubborn frozen banana to move) and less dishes.

We love our immersion blender.

So today (yes! today!) Hubs shared this two-minute mayonnaise post using an immersion blender. After watching the video, I went straight to the kitchen and made 2 batches of mayonnaise (with all three kids assisting).  Schäfer was so excited. He said, “Now we can have ranch dressing!”

So, here’s a little video about making mayonnaise – set to some sweet jazz.

Recipe follows.

  • 1 large egg yolk
  • 1 tablespoon water
  • 1 tablespoon lemon juice (from 1/2 a lemon)
  • 1 teaspoon dijon mustard
  • 1 cup vegetable or canola oil
  • Kosher salt

tip: another reader suggested using the entire egg and skipping the water. I did this and it turned out perfect!


1. Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup.
2. Pour oil on top and allow to settle for 15 seconds.
3. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
4. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

8 comments to Mayonnaise!

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