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Circa 1920's/1930's French Mayonnaise Mixer

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    Posted 4 years ago

    mcheconi
    (26 items)

    This is an old mayonnaise mixer I found about a year ago. It is about 35cm high, made of cast iron (gears, top handle, crank), tin (cap, funnel) and wood (crank handle).

    There are no maker marks on the metal parts, only the words "Modèle Déposé" meaning "registered design".

    The little hearts pattern cut on the big gear indicates that it was made by FUPA company. The brand was printed on a label and glued to the glass jar...not a very smart marketing strategy.

    The last picture was found on the net and shows the original label. It reads: "Nouvel appareil permettant de réussir infailliblement une sauce mayonnaise en 3 ou 4 minutes."...infallible mayonnaise? Right.

    The small funnel has a valve to control the oil dripping, that must be added carefully, drop by drop, for a properly made, delicious (and infallible) mayonnaise.

    I like the french name for this curious machine: "baratte à mayonnaise" and wonder why we don't make our own mayo anymore.

    Comments

    1. mcheconi mcheconi, 4 years ago
      Thank you mikelv85, artdecogirl, officialfuel, walksoftly, aghcollect, Manikin and Phil for the love!
    2. mcheconi mcheconi, 4 years ago
      I replaced the pictures with much better ones, taken at daylight.
    3. mcheconi mcheconi, 4 years ago
      Phil, I love your description: Carmen Miranda of steam-punk...just PERFECT! These were made in different sizes, to mix different quantities of mayo like 1 litre, 2, 3, I've seen even 4 litre versions for sale on ebay. They make lovely groups when put together on a shelf.
    4. mcheconi mcheconi, 4 years ago
      Hey BB, thank you for the love. This is one of the metal objects where I used carnauba wax to prevent rust.
    5. TallCakes TallCakes, 4 years ago
      neat item and thanks for sharing : ) I do make my mayo. It is so quick and easy, and much better than any of the mass produced stuff at the market.
    6. mcheconi mcheconi, 4 years ago
      Hey TallCakes, please share your infallible recipe!
    7. mcheconi mcheconi, 4 years ago
      Thank you for sharing the link icollectglass...what an impressive, beautiful collection. But unfortunately no mayo!
    8. TallCakes TallCakes, 4 years ago
      takes about 2 minutes but requires a stick blender. Add room temperature ingredients in order shown into jar or the mixing container of your stick blender. I use a wide mouth pint mason jar. Slowly pour the oil in last and allow everything to settle a few seconds.
      1 large egg or just yolk(I often use a whole egg)
      1 tablespoon water
      1 tablespoon lemon juice (or vinegar)
      1 teaspoon dijon mustard
      1/2 teaspoon Kosher salt
      1 cup canola oil (tho' I usually use about 10 oz. and sometimes mix in EVOO)
      optionally add garlic if desired

      Carefully place stick blender all the way down into the mixture. Start the blender and let it run a few seconds until the emulsification begins. I usually then just rock the blender a few seconds and then very slowly lift a bit and plunge back to the bottom. Gradually lifting to the top and incorporating all of the oil. Usually takes about 2 minutes.
      I think there may be some YouTube videos with this process.
    9. TallCakes TallCakes, 4 years ago
      here is one YouTube:
      http://www.youtube.com/watch?v=Gz0fLT_k3_U
    10. mcheconi mcheconi, 4 years ago
      TallCakes, what can I say? You beat the old "baratte à mayonnaise" by two whole minutes. That was awesome, thank you!
    11. TallCakes TallCakes, 4 years ago
      you're most welcome. hope you give it a go : )
    12. mcheconi mcheconi, 4 years ago
      Yep...the video is proof...two minutes. Carmen, The Baratte was unquestionably defeated.
    13. TallCakes TallCakes, 4 years ago
      also much less effort : ) I like lemon juice personally rather than vinegar and adding a bit of zest pumps of the lemon a notch.
    14. mcheconi mcheconi, 4 years ago
      Lemmon juice for sure! Eating mayo in 1930 did not make you feel guilty 'cause you got rid of the extra calories while making it. :)
    15. mcheconi mcheconi, 4 years ago
      Thanks Phil. Apparently we chose industrial mayo 'cause we needed time to deal with e-mails, smartphones and social networks like this one LOL. Carmen, The Baratte misses us all. And I'll give homemade mayo a try this weekend, thanks to TallCake.
    16. kerry10456 kerry10456, 4 years ago
      To cool.... explanation and TallCakes link are rad also....as Phil stated..."Best/Favorite post of the month" two thumbs up
    17. mcheconi mcheconi, 4 years ago
      Thank you so much kerry10456!

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