I have been trying to make a recipe called Charlie's Cafe Exceptionale Potato Salad (famous Twin Cities restaurant of days gone by). The restaurant does not exsist anymore, but the potato salad legend lives on.
It calls to make a homemade mayo. I am using my stick blender and thought this was supposed to be 'easy', but mine keeps breaking. Is it supposed to be that way? I looked at a youtube video and it looked thick and creamy to me.
I have made 3 batches and I am running out of dry mustard. Can anyone tell me if there is a trick, or technique I need to try?
I will give it one more go, otherwise I will be using Hellman's
It calls to make a homemade mayo. I am using my stick blender and thought this was supposed to be 'easy', but mine keeps breaking. Is it supposed to be that way? I looked at a youtube video and it looked thick and creamy to me.
I have made 3 batches and I am running out of dry mustard. Can anyone tell me if there is a trick, or technique I need to try?
I will give it one more go, otherwise I will be using Hellman's
"Time you enjoy wasting is not wasted time."
Laura
Laura