The default configuration of the Cusinart (bowl with blade, lid and stomper) is ideally suited to making mayonnaise and any cold emulsion sauce where oil must be "whisked" into a watery suspending medium. (It is also great for water-in-oil emulsions.) What makes this machine such an effective and, I should add, convenient instrument of emulsification, is the broad and rapidly spinning blade that hugely increases the surface area upon which the oil is broken into droplets and the means by which the oil is delivered to the blade.
Note the hole in the bottom of the stomper in the lower-right hand corner of the photo below.
|The Machine From mayo|
That hole is there for at least two reasons:
- It helps to prevent stomper from creating a vacuum and getting stuck when you try to remove it
- It allows you to use the stomper to dribble a liquid substance (such as oil) into another substance (such as egg) without having to stand there wondering why you needed to go to school to find work as a statue.
The Cuisinart is not great for making less than 8 ounces of mayonnaise, and I use it only when I need at least a quart. I use a stand-mixer when I need to make much more than a quart, and for smaller amounts the best machine is an immersion blender (or blender-on-a-stick, if you prefer) or you can use a whisk and bowl. However, none of these let you walk away from them while the oil is being introduced.
Here is a slideshow that shows me (my hands really) making mayonnaise at work this Saturday past. I'll anticipate at least one question about the recipe by saying that I often use whole eggs rather than yolks alone because it produces a lighter bodied and flavored sauce which I prefer for many preparations involving raw vegetables. The mayonnaise you see being constructed in the slide show was being made for dressing a chicken salad.