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MAYONNAISE
The C Wing Whip, because of its strength, high effi ciency and durability when
used on larger mixers, is most commonly used for making mayonnaise. However,
the D Wire Whip may be preferred when making very light batches or when
using step-down bowls.
When you do not need a high emulsion, you may use the B Flat Beater. The B
Flat Beater may be used for French or other thin types of salad dressings. The
C Wing Whip can also provide satisfactory results by operating the machine at
a slow speed.
Because of the great variation in types of mayonnaise and a still wider range
of salad dressings known under other names, we will not supply a specifi c
mayonnaise formula. All formulas, however, require the introduction of liquid
ingredients, the most important of which is vegetable oil. This may be corn oil,
peanut oil, soybean oil, palm oil, saffl ower oil or several others. You must add
the oil slowly, and the operator must pay close attention.
When making mayonnaise, eggs are fi rst thoroughly whipped, then spices,
fl avoring or other ingredients are added at slow speed. These may have been
previously mixed together, perhaps with a portion of vinegar or other mild acid.
After blending these ingredients, the mixer may be operated in third speed (or
fourth). Add the oil very slowly over an interval of 10 to 20 minutes. Add vinegar
or vinegar and water toward the end of the interval when oil can be added. You
may wish to stop the mixer (wait for the beater to stop), then scrape the sides
of the bowl to return any splashed materials to the batch, if you don't have the
optional bowl scraper. Start the mixer on slow speed, then advance to medium
for a short period of mixing.
The times given are approximate and not based on any particular formula.
However, do not continue beating or mixing after adding the last of the
vinegar.
HL200 Mixer Technical Manual Page 42 of 111