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Help needed with Annabel Langbein's Speedy Mayonnaise

Posted by Janet or Emma 
Help needed with Annabel Langbein's Speedy Mayonnaise
March 05, 2018 12:58AM
I have made this mayonnaise regularly since the book came out, adding other bits as I felt like it. ALWAYS successfully. I started off using the recommended stick whiz, but moved on to my bullet, which worked just as well.

Then recently I had a failure. I used avocado oil, and I put the failure down to that. The next batch I used my usual rice bran oil. Another fail. I wondered if I had misjudged the lemon juice as I used lemon juice ice blocks. Third time I followed the recipe to a T. Fail. Okay, I thought, that's my "three", so yesterday I made a half batch. Fail.

Any suggestions? I'm at a loss. It's a new bottle of oil. Could it be that?

Help please! Thanks, Janet



Edited 1 time(s). Last edit at 03/05/2018 12:59AM by Janet or Emma.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 05, 2018 03:09AM
Without knowing what method you are using it’s hard to advise. All of the ingredients should be at room temperature - is that a factor perhaps?

Langbein’s recipes are frequently criticised for not working out.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 05, 2018 04:39PM
If you've tried and failed with 3 different oils, it's hardly likely that the new bottle of oil is at fault. Is it too bitter, splitting, clumping? What's the problem? I'm not familiar with the recipe so have no other suggestions to make.



Edited 1 time(s). Last edit at 03/05/2018 04:41PM by Lorna.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 05, 2018 05:28PM
The frozen lemon juice might be the culprit.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 05, 2018 07:14PM
I wondered if anyone else had the same problem and found this on Annabel's website [webcache.googleusercontent.com]

It seems ingredients at room temperature (as TPANDAV) has mentioned is a possible cause, and another possible cause is whizzing the mayo for too long if the oil has separated.
Regards,
Dawn.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 05, 2018 07:56PM
The method is just to throw it al in and whizz - must be a stick blender because of the speed (but a bullet woks as well). It was only the first lot that used different oil. The rest I used rice bran (which is what I have always used in the past). I've used frozen lemon in the past with no ill effects, but did wonder if Id used too much in one batch. I've never used room temp eggs.

What is so frustrating is that I've made it hundreds of times with great success, to the extent that I am extremely casual with measuring ingredients, or even which ingredients to throw in, but now I can't make it to save myself. The only think I can think to do is to buy another bottle of oil and try again. It wouldn't be the humidity would it? I've never even though about the weather before.

Thanks for the suggestions.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 08, 2018 04:56PM
Update: I bought a bottle of Pams rice bran oil last night and have tried again. Perfect. It was obviously the oil, so I have emailed Hansells about the Alfa One.
Re: Help needed with Annabel Langbein's Speedy Mayonnaise
March 08, 2018 05:10PM
How bizarre is that? I'm glad you found the culprit, it must have been very frustrating.
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